Some years ago, I lost all of my favorite recipes in a house fire. They were still in my grandma's recipe box at the home I grew up in. I found this recipe, a little scorched, in the rubble of my childhood home. I made it last year for Thanksgiving. It was a HIT!! Thanks Grandma ... I miss you. I dedicate this recipe to my grandma, Iva Spencer, who left us in 2001. Love you Grandma!!
1Preheat oven to 425 degrees Farenheit. Press one of the pie crusts into a 9 inch pie plate. Reserve the remaining crust.
2Pour lemon juice into a container large enough for the apples and fill halfway with cold water. Peel and slice apples into lemon water and set aside.
3Melt butter in large saucepan over medium heat. Stir in flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with vanilla extract, 1/2 Cup white sugar, brown sugar, 1 teaspoon cinnamon and nutmeg; bring to a simmer.
4Drain the apples and add them to sugar mixture along with cranberries. Cook and stir for 5 minutes. Remove from heat and allow to cool slightly.
5Pour fruit mixture into pie plate and press on top crust. Stir together 1 Tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle over pie.
6Bake 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes, or until top crust is golden brown.