1) For the crust: In a large bowl whisk together the flours, salt, and sugar if using. With a pastry blender, two knives, or your fingertips, cut the shortening into the flour mixture until it resembles cornmeal.
2) Dice the butter into 1/2" cubes, toss them in the flour mixture to coat, and cut them in until the largest pieces are the size of a dime.
3) Sprinkle the ice water over the flour/fat mixture, tossing with a fork, using 2 tablespoons at a time. Continue until the dough is just moist enough to hold together. Gather it into a ball, cut it in half and flatten the halves into two disks. Wrap the pieces of dough and refrigerate to give them a rest for 30 minutes or more before rolling them out.
4) For the filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice over medium heat until the mixture simmers and is slightly thickened. Remove from the heat and cool.
5) To assemble the pie: Lightly grease a 9" pie plate, and preheat the oven to 425°F. Roll out half the pie dough and fit it into the prepared plate. Sprinkle half the pecans over the dough. Place the apples on top of the nuts, then dot with butter and sprinkle with cinnamon.
6) Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Use the other half of the dough to make a lattice crust, and place it on top of the filling. Seal and crimp the edges.
7) Bake the pie for 30 minutes (check after 20 and cover the edges with a pie shield or foil if necessary), until the crust is golden and the filling is bubbling in the center. Remove from the oven and cool before slicing.