Cover dried apples with water. Soak 2 to 3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst.
Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes.
Preheat oven to 400 degrees F.
Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust.
Bake pie for 1 hour.
Measure and set aside 1/2 cup flour and 2 tablespoons butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
Roll dough out on well-floured board with a floured rolling pin, dot with 1 tablespoon reserved butter, and sprinkle 1 tablespoon reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4 -inch thickness.
Repeat the butter and flour addition procedure, using up all butter and flour. Divide dough in half and form into 2 discs, covering each with plastic wrap. Store in a cool place until needed.
Recipe courtesy of Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)