• Preheat your galley oven to 400º. Combine the sugar, flour, cinnamon and nutmeg in a small bowl and set aside.
• Core and slice the apples. Combine the cranberries with the apples. Add the juice of one lemon, melted butter and teaspoon almond extract and stir into the apples and cranberries. Combine the flour mixture onto the apples and cranberries, fold in to combine.
• Place one pastry crust in the bottom of a pie pan.
• Add the apples and cranberry mixture into the pie shell. Dot with butter.
• Cover with the other pastry crust. Crimp both crusts together, and cut several slits into top crust to vent steam. Beat together the egg and milk; brush onto the pie crust and sprinkled with sugar.
• Bake in a 400º oven until pie is browned and fruit filling is bubbling, about an hour. If the top starts to brown too quickly, cover with foil. But don't undercook or the flour won't thicken and you'll have a runny mess.

Rum Sauce

• Melt butter and brown sugar together. Add the rum and cook on low, stirring constantly, for 2 minutes. Add the cream and spices and continue to simmer on low for 3 more minutes.
• Cut slices of pie and place on dessert plates. Pour a generous amount of warm rum sauce on each plate and serve.