Unroll and press one pie crust into a pie pan and set aside.
In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and cinnamon. Mix until apples and cranberries are well coated. Pour into pie pan and spread into an even layer.
Place the pats of butter on top of the apples and then cover with the other pie crust.
Crimp pie crust edges together and trim any excess crust from sides. Cut slits into the top crust. (If you want a cut-out shape in the center like my pie, do that before adding the top crust.)
Use a pastry brush egg whites all over the top crust.
Place pie onto the middle oven rack with a baking pan on the rack below it. (IN case any filling bubbles over). Bake for about 1 hour, or until pie is bubbling and crust is golden.
Remove from oven and let rest for at least 20 minutes before cutting to slices. Serve warm or at room temperature.
Pie Crust Cookies
Roll out pie crust and use an apple shared cookie cutter, or shape of choice, to cut out pie crust. Place cut-outs on a parchment paper or silicone mat-lined baking sheet. Brush with egg white and sprinkle sugar on top of each cut-out.
Bake for 10-12 minutes at 350 degrees F. Remove from oven and cool. Serve stuck into whipped cream or ice cream on slices of pie.
The amount of sugar you'll use depends on how sweet you like your pie. I usually use 1.5 cups of sugar in this recipe.