Line 9" pie pan with bottom crust. Set aside. In small bowl, combine dry ingredients, set aside.
In large bowl, combine apples, cranberries, raisins, walnuts, cranberry juice and vanilla.
Gently mix in the combined dry ingredients. Fill the crust-lined pie pan. Dot the filling with chunks of the 1/4 butter.
Using the remaining pastry dough, fashion a lattice top crust, sealing the edges and fluting them. Brush with an egg-white wash and sprinkle with sanding sugar if desired.
Bake at 425 degrees for 40 minutes. Check early for browning, and cover the pie loosely with foil if it begins to brown too much, or too quickly. Serves 8