Process flour and butter until crumbly; add enough of the water to bring ingredients together. Press dough into a ball. Cover; refrigerate 1 hour.

To make the cranberry filling, combine sugar, water and cranberries in medium saucepan; simmer, stirring, about 10 minutes or until syrupy. Remove from heat; cool.

To make the apple filling, peel, quarter, core and slice apples thinly; combine in large saucepan with the water. Simmer, stirring occasionally, about 10 minutes or until apple is tender. Drain apple; discard liquid. Stir sugar into apple; cool.

Preheat oven to 220°C/200°C fan-forced.

Divide pastry in half. Roll half between sheets of baking paper until large enough to line deep 25cm pie dish; lift pastry into dish. Spoon cranberry filling into pastry case; top with apple filling. Bring edge of pastry case up over filling; brush pastry edge with combined egg and milk.

Roll remaining pastry until large enough to cover top of pie; press edges together with fork to seal. Brush with egg mixture; sprinkle with sugar. Bake 15 minutes. Reduce oven to 180°C/160°C fan-forced; bake 30 minutes.