Prepare pie pastry and refrigerate for 30 minutes.
Roll out bottom pastry and place in a pie plate. Return pie pastry to refrigerator while you prepare the filling.
Preheat oven to 400 degrees. Place a cookie sheet under the rack to catch any juices from the pie if they overflow.
In a small bowl, combine sugar, cornstarch, cinnamon, orange zest, nutmeg and cloves; set aside.
In a large bowl, toss together apple slices and cranberries. Sprinkle cinnamon-sugar mixture over apples and toss gently until apples are evenly coated.
Place filling in the pie shell and dot with butter. Use the remaining pie pastry to make a lattice top and seal edges.
Make an egg wash by whisking together egg and water and then brush it over the crust. Sprinkle the crust generously with turbinado sugar.
Bake in a 400 degree oven for 20 minutes, then reduce heat to 350 degrees and bake an additional 30 to 35 minutes.
Remove from oven and allow to cool to room temperature, at least 3 hours, to allow the filling to thicken.