Instructions: Crust: Blend flour, sugar and salt in processor. Add butter. Cut in using on/off turns until the butter is cut into 1/4" pieces. Add 7 tablespoons ice water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide into two pieces. Flatten pieces into disks.

Wrap in plastic. Chill at least 30 minutes. Let soften at room temp before rolling out. Filling: Position rack in bottom third of oven and preheat to 375 F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract. Roll out 1 dough disk on floured surface to 13" round. Transfer to a 9" diameter pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13" round.

Drape crust over filling. Trim overhang to 1/2". Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top(but NOT edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden (about 1 hour). Transfer to rack. Let stand 1 hour. Serve pie warm or at room temp.

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