SHAPING THE PIE SHELL

1. Remove the dough disk from refrigerator and allow the dough to soften on the counter for a few minutes. It is ready to roll when you press a thumb into the top and it just starts to sink in and leave a mark. On a lightly floured surface, roll the pie dough into into a 12" round about 1/8" - 1/4"  thick.
2. Gently transfer the rolled dough into a 9" pan, leaving a 1-2" overhang all the way around. Trim the edges with kitchen scissors for an even overhang and save the scraps.
3. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other. 
4. Use a fork to dock (poke holes) in the bottom of the pie shell. Then store in the freezer until ready to fill and bake.
5. If opting to make the decorative pie leaves, gather the dough scraps together and roll out the dough until about 1/4" thick. Use a small leaf shaped cookie cutter or pie crust stamps to cut small decorative leaves or other fun shapes. Place on a lined baking sheet. Then whisk egg with a splash of water and use a pastry brush to coat each leaf in the egg wash to add sheen. Sprinkle with sparking or turbinado sugar. Store in freezer and chill while you prepare the topping and filling.

PREPARE THE CRUMBLE TOPPING

1. Chop the butter into a few chunks and add to a small saucepan warming over medium - medium high heat.
   Slowly whisk or swirl the butter until it begins to turn a warm chestnut color and tiny brown flecks start to form on the bottom of the pan. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Just before it's ready the butter will start to foam up.
   Remove from heat and transfer to a shallow, heatproof dish. Allow to cool for a few minutes. Stir the butter to redistribute the brown bits, cover and transfer to the freezer to chill and re-solidify for 10 minutes.
   Remove the butter from the freezer and stir the butter mix again to distribute the brown bits. Return to freezer and chill again for about 30 minutes, until the butter is firm. Then chop into 1/2" cubes. 
2. Combine the chilled brown butter cubes, flour, sugar, oats, hazelnuts, salt, cinnamon and cardamom together in a large bowl. Use your hands to mash the butter into the other ingredients until coarse crumbles the size of peas form. Place in the fridge to keep chilled. 

PREPARE THE CRANBERRY APPLE FILLING

1. Peel and core the apples, then cut into 1/8"- 1/4" slices. Place in a large mixing bowl and toss with cranberries, lemon juice, sugar and spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
2. Preheat oven to 400°F, if baking right away.

ASSEMBLE AND BAKE THE PIE

1. Pour the cranberry apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
2. Whisk the egg until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with sparkling or turbinado sugar.
3. Top pie evenly with crumble topping. Then top with leaf shapes as desired. Gently brush the leaf shapes with egg wash and sprinkle with sugar.
4. Bake at 400°F for 20 minutes, then lower the temperature to 375°F and bake for another 35-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick.
5. Allow to cool on a rack for at least 1 hour, preferably 3 hours, before slicing.