In a food processor, combine 1 1/4 cups flour, 1/4 tsp. salt and 1 tsp. sugar; pulse once to mix. Add butter and shortening; process in short pulses until pea-size crumbs form, 20-25 sec. While pulsing, gradually add ice water until large, moist crumbs form, 10 sec. more. Turn dough out onto a lightly floured surface; press together to form a 5-inch disk. Cover with plastic wrap; refrigerate for at least 1 hr.
Position rack in lower third of oven; preheat to 400°F. In a large bowl, stir together apples, cranberries, ginger, lemon juice, 3 Tbs. flour, 1/4 tsp. salt and 3/4 cup sugar. Transfer to a 9 x 2-inch pie dish.
On a floured surface, roll out dough into a 12-inch round, about 1/4 inch thick. Arrange dough over filling. Trim edges, leaving a 1-inch overhang; flute decoratively. Make a few slits or decorative holes on top.
Bake until crust is golden and filling is bubbling, 30-40 min.
