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1. Prepare and shape dough into 2 disks as directed. Refrigerate until needed.
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2. Remove one disk of dough from refrigerator. Let stand until dough is cool, but malleable. Adjust oven rack to center position and heat oven to 425 degrees.
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3. Roll one disk of dough on a lighly floured surface into a 12 inch circle. Fold dough into quarters and place dough point in the center of a 9 inch pie pan (deep dish or regular) and unfold dough.
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4. Gently press dough into sides of pan, leaving portion that overhangs lip of plate in place. Refrigerate while preparing fruit.
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5. Peel, core and cut apples into 1/2 to 3/4 inch slices and toss with cranberries, 1 cup of sugar, lemon juice and peel, and salt and spices. Turn fruit mixture, including juices, into prepared pie shell and mound slightly in center.
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6. Roll out second dough disk and place over filling. Trim top and bottom edges to 1/2 inche beyond pan lip. Tuck this rim of dough underneath itself so the folded edge is flush with the pan lip. Flute edgeing or press with fork to seal. Cut four slits into dough top. Brush egg whites onto top of crust and sprinkle with 1 tablespoon of sugar.
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7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, about 30 - 35 minutes longer.
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8. Transfer pie to wire rack, cool to almost room temperature, at least 4 hours.
