While the dough is proofing, prepare the filling. Core and peel the apples then chop them into small pieces and place into a
large pot along with the cranberries. In small ramekin, combine the sugar,
cinnamon,
nutmeg, and cornstarch. Toss together fruit, berries and sugar mixture, until the fruit is well coated. Bring the filling to a simmer over medium heat. Cook the filling until the cranberries burst open and apples are soft and tender, about 15 minutes. If needed, add a bit of water if the filling gets too thick. Remove the filling from heat and let it cool before using.