1In food processor pulse walnuts until coarsley chopped, add sugar and flour, pulse until fine. add butter pulse until combined and crumbly, add one egg and vanilla and pulse until dough sticks together about 19 seconds...if dough is not holding together, add 1 to 2 tsps cold water and pulse til dough sticks together.. press dough into a ball and divide into 2 portions, one third and 2 thirds wrap in saran and refrigerate for 15 minutes.
2Press larger piece of dough into bottom of a 9 inch pie pan and flute the edges and refrigerate for 15 minutes.
3For the filling in large skillet over medium heat melt butter, add brown sugar, cinnamon, apples and cranberries, stir and cook until apples are tender-crisp and juicy and cranberries pop 8 to 10 minutes, stir flour into apple mixture and cook for 2 minutes until juices are thickened. pour mixture into chilled pie crust and spread evenly.
4Preheat oven to 375F and on lightly floured surface roll out top crust and place over pie filling and crimp the top and bottom crust..beat the egg and brush over crust and cut several slits into pie crust to let steam escape while baking, bake for 35 to 40 minutes until crust is golden...remove from oven to cool..serve with a dollop of icecream.