Combine the apples, cranberries, granulated sugar, cornstarch, orange zest, orange juice, cinnamon, cloves, nutmeg, and salt together in a large bowl. Set filling aside.

Preheat the oven to 400°F.

Roll out one disc of pie crust and place in a 9-inch pie dish. Tuck it in making sure there aren't any bubbles under the dough. Place it back in the fridge.

Unroll the second pie crust and use a knife or pizza cutter to slice it into ½ inch ribbons. Set every other ribbon on the sides and weave into a lattice. Allow a rolling pin to pass over the lattice (don't press hard) just so it adheres. Place the lattice in the refrigerator.

Remove the filling and crust lined pie pan from the fridge. Pour any excess liquid out of the filling then pour the apple cranberry filling into the pie crust. Top with the lattice and crimp the edges.

Brush the top of the pie crust with the egg wash mixture and sprinkle with a bit of coarse sugar if desired.

Put the pie on a baking sheet to catch any dripping and bake in the preheated oven for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutesAdd a pie shield as needed.

Remove the pie from the oven and let it cool for 3 full hours at room temperature before serving. The rest time is crucial for the juices to set. Top with cream or ice cream and enjoy!