Microwave brandy or apple juice in a microwave-safe bowl at HIGH 30 seconds; stir in dried cranberries. Cover mixture, and let stand 10 minutes.
Combine sugar, flour, and allspice in a large bowl; stir in cranberry mixture, apple, and vanilla.
Stack piecrusts, gently pressing together. Fit pastry into a 9-inch pieplate according to package directions; flute edges.
Spoon apple-cranberry mixture into piecrust.
Bake at 375° for 1 hour, shielding edges of crust with aluminum foil after 30 minutes to prevent excessive browning. Cool pie on a wire rack 1 hour. Serve with vanilla ice cream, if desired.
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