Heat the oven to 400 degrees and spray a 9-inch pie plate with cooking spray.

To make the dough: Whisk the flour, salt, sugar and baking powder in a large mixing bowl. Heat the butter and milk in either a 2-cup glass measuring cup, if you have one, or a glass bowl in the microwave on high, in three 30-second bursts, stirring in between each, or in a small saucepan on the stovetop over medium-high heat, until the butter is melted and the milk is steaming hot—the mixture doesn’t need to boil. Pour the hot liquid over the dry ingredients and stir with a fork until evenly incorporated and the mixture holds together when squeezed. Transfer the dough to the prepared pie plate and using your fingers, evenly press it onto the bottom and up the sides, crimping the edge with a fork, if you so desire. Sprinkle the bottom with the bread crumbs.

To make the filling: Whisk the sugar, flour, cinnamon, nutmeg, cloves, allspice and salt in the same large bowl in which you just made the dough. No need to clean it first. Stir in the apples, cranberries, and lemon juice with a flexible spatula and transfer to the dough-lined pan; pressing the filling gently down to pack it in.

To make the crumb topping: Whisk all of the dry ingredients in the same bowl in which you just prepared the filling. No need to clean it first. Pour the butter into the dry ingredients and stir with a flexible spatula until clumps form. Generously sprinkle the crumbs evenly over the apples and then gently press them onto the apples.

Bake for 75 minutes, rotating at the halfway point, and covering the pie with tin foil at the 45 minute mark, if your topping is browning too quickly. The pie is done when the topping is lightly browned, and the juices are bubbling underneath it in the center, when you poke at it a bit with a wooden skewer. The internal temp should read about 200 degrees on a digital thermometer.

Let the pie cool to room temperature before slicing and serving, about 4 hours.