Rustic Apple Cranberry Crostata

1. For the crust: Whisk flour, sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil. Toss with a fork to combine with the dry ingredients. Sprinkle the ice water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn it out onto a clean surface and knead a few more times, until the dough just holds together. Wrap it in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 400 F.
3. Flour a rolling pin and roll the pastry into a 12-inch circle on a lightly floured surface. Transfer it to a non-stick baking sheet.
4. For the filling: Peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Put the chunks into a medium-sized bowl. Toss the apple chunks with the sugar, orange zest and cranberries. Let apple mixture sit for 10-15 minutes.
5. Combine the flour, cinnamon and allspice in a bowl. Sprinkle evenly onto the apples and mix in. Next pour apple mixture into the center of the dough leaving 3” around the edges. Gently fold the edges of the crust over the apples to enclose the dough, pleating it to make a circle.
6. Bake the crostata for 30 minutes, until the crust is golden and the apples are tender. Remove pan from oven and set it on a rack. Allow to cool. Serve warm or at room temperature.