In a medium saucepan, whisk together milk, egg yolks, sugars, and cornstarch over medium heat. Stir continuously for about 5–7 minutes until thickened, then cool to room temperature.

In a large bowl, combine cranberries, cherries, diced apple, brown sugar, white sugar, cornstarch, cinnamon, nutmeg, orange zest, and orange juice. Toss gently until coated, about 3–5 minutes.

Preheat your oven to 375°F. Roll out the first flaky pie crust into a 9-inch pie dish, spread cooled custard, and layer fruit filling.

Chill the second pie crust for about 15 minutes, then cut into star shapes and place on top of the pie.

Bake the pie for 40-45 minutes until golden brown and bubbling. Tent with foil if necessary.

Cool the pie for at least 1 hour on a wire rack before slicing.

Dust with powdered sugar before serving and enjoy at room temperature or slightly warm.