Preheat oven to 425.

Peel, core and thinly slice apples; toss with lemon juice. Add raisins, vanilla extract, cinnamon, cranberries, sugar and flour to apples.

Put apple mixture in pie shell; cover with top crust.

Mix egg and water; brush over top of pie; sprinkle with sugar.

Place sheet of foil underneath pie plate; crimp edges to form rim to catch any drips during baking. Cover pie loosely with a tent of foil.

Bake for 40 minutes.

Remove foil from top of pie; bake 30 minutes longer or until apples are tender and crust is nicely browned.

Cool pie slightly on wire rack to serve warm or cool completely to serve later.