Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning.

Add the cranberry sauce, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.

Fill the deep-dish pie crust with apple cranberry filling.

Remove the second pie crust from the tin and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strips, about one to two inches wide. Carefully weave the pie dough strips over and under one another.

Press the edges of the dough strips into the bottom pie crust edges, and seal with a fork.

Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with turbinado sugar, if using.

Place the pie on a foil-lined baking sheet, just in case the filling bubbles out.

Bake for 60 to 80 minutes until the crust is golden brown and the filling is bubbling. If the top of the pie is browning too quickly, you can tent the top with aluminum foil or use a pie crust shield. Make sure you check it halfway through to be safe.

When the pie is done baking, remove from the oven and cool completely before serving so it can set, about three hours.