Make double pie crust and chill for 2 hours.

Roll out bottom crust and place in pie pan.

Roll out top crust and place on parchment on cookie sheet.

Refridgerate for 30 minutes.

Stir together apples, brown sugar, 1/4 cup of white sugar, cinnamon, allspice, cloves, nutmeg, salt and cornstarch in Dutch oven until apples are evenly coated.

Set over medium heat and cook until the apples are tender. About 20 minutes.

Remove from heat, stir in the lemon juice and vanilla, and let cool for 30 minutes.

Combine cranberries, 1/2 cup of white sugar and water.

Cook over medium heat until cranberries are broken down and liquid is thickened to consistency of jam, 13 to 15 minutes. Let cool for 30 minutes.

Combine cranberry and apple mixture.

Preheat oven to 400°F.

Let pie dough set at room temperature for 5 minutes.

Add filling to pie shell and place top crust on pie and trim.

Brush top with egg wash and sprinkle with sugar.

Bake for an hour or until brown and crispy. Cover edges with foil near end if needed.

Cool for 90 minutes before serving,