Start by rolling out your pie dough on a lightly floured surface until it’s about 1/8 inch thick. Place the rolled crust into a 9-inch pie plate, gently pressing it into the edges without stretching. Trim any excess dough, leaving about an inch overhang. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.

In a large mixing bowl, combine the sliced apples and fresh or frozen cranberries. Add the granulated sugar, orange zest, orange juice, cinnamon, and cornstarch, mixing thoroughly until all the ingredients are evenly coated. Allow the filling to sit for about 10 minutes while you preheat your oven to 400°F.

Take your chilled pie crust from the refrigerator and pour the apple-cranberry mixture into the bottom crust. Roll out a second piece of pie dough and cut it into strips for the lattice top. Weave the strips over the filling, alternating them to create a beautiful pattern. Crimp the edges of the crust together, sealing in the filling, and brush the top with the egg wash for a lovely golden finish.

Place your assembled Apple Cranberry Pie on a foil-lined baking sheet to catch any drips. Bake it in the preheated oven at 400°F for the first 20 minutes, then reduce the temperature to 350°F and continue baking for 40-50 minutes. Keep an eye on it to ensure it doesn't over-brown.

Once baked, remove the pie from the oven and let it cool on a wire rack at room temperature for at least 3 hours. This cooling time allows the filling to set up properly, making it easier to slice.