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1
Blend flour, sugar and salt in processor.
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2
Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces.
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3
Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry.
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4
Gather dough into ball; divide into 2 pieces.
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5
Flatten pieces into disks; wrap in plastic.
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6
Chill at least 30 minutes.
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7
(Can be prepared 1 day ahead.
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8
Keep refrigerated.
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9
Let soften slightly at room temperature before rolling out.)
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10
Position rack in bottom third of oven and preheat to 375F.
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11
Combine cranberries, sugar, flour and allspice in large bowl.
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12
Mix in apples, then brandy and vanilla extract.
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13
Roll out 1 dough disk on floured surface to 13-inch round.
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14
Transfer to 9-inch-diameter glass pie dish.
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15
Spoon in apple filling, mounding slightly in center.
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16
Roll out second dough disk on floured surface to 13-inch round.
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17
Drape crust over filling.
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18
Trim overhang to 1/2 inch.
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19
Press crust edges together; fold under.
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20
Crimp edge.
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21
Stir yolk and cream in small bowl to blend.
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22
Brush over top (but not edge) of pie.
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23
Cut slits in top crust to allow steam to escape.
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24
Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes.
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25
Transfer to rack; let stand 1 hour.
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26
Serve pie warm or at room temperature.
