Better Homes and Gardens offers a good recipe for apple cranberry pie. Bring ½ cup sugar and ¼ cup water to boiling in medium saucepan. Stir in 1 ½ cups cranberries and 2 teaspoons finely shredded orange peel; reduce heat.
Simmer, uncovered, for about 10 minutes or until cranberries start to break down. Stir in 1 tablespoon all-purpose flour and transfer mixture to small bowl. Cover and refrigerate until completely cool, about 45 to 60 minutes. Stir in ½ cup cranberries.
Combine 6 cups peeled, thinly sliced tart apples, 1/3 cup sugar, ¼ cup all-purpose flour, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon salt and ¼ teaspoon ground nutmeg in a large bowl. Toss mixture gently to coat and let stand 15 minutes. Preheat oven to 375 F, and prepare pastry for a double-crust pie. Slightly flatten one pastry ball on a lightly floured surface. Roll pastry to be about 12 inches in diameter and carefully set into a 9-inch pie plate.
Strain excess liquid, if any, from cranberry mixture. Combine cranberry mixture with apple mixture. Add mixture to pie plate; trim pastry edges. Roll remaining pastry and cut into strips to make lattice top. Weave a lattice pattern over the filling.
Fold lower pastry over strip ends; seal and crimp edge. Combine 1 egg and 1 tablespoon water; brush over pastry. Cover edge of pie loosely with foil and bake on the middle rack for 30 minutes. Remove foil, and bake 35 to 40 minutes longer.