Lightly flour a smooth work surface and a rolling pin.
Take a chilled disk of dough out of the fridge. Give it a couple of firm squeezes, then unwrap it and set it on the floured work surface.
Set the pin crosswise on the dough and press down firmly, making a nice deep channel across the full width of the disk. Turn the disk 180 degrees and repeat, making a second indentation, forming a plus sign.
Use your rolling pin to press down each of the wedges, turning the dough 45 degrees each time. This will give you the beginnings of a thick circle.
Now, rolling from the center outward and rotating the dough a quarter turn to maintain a circular shape, roll the dough out to a 13-inch circle with an even thickness of 1/4 inch.
Set your 9-inch (23-cm) pie pan alongside the circle of dough. Brush off any loose flour, carefully fold the dough circle in half, transfer it to the pan, and unfold.
At this point, the dough will be lying across rather than fitted into the pan. Now, without stretching the dough, set the dough down into the pan so that it is flush up against the sides and bottom. The best way to do this is to gingerly lift the dough and gently shift it around so that it settles into the pan bit by bit. Use a very light touch to help cozy it in. Trim the overhang (if needed) to 1 inch all the way around. Cover the bottom crust with plastic wrap and put the pan in the refrigerator while you roll the dough for the top shell.
Fetch the second disk of dough from the refrigerator and roll it out as directed above. Fold the circle of dough in half and carefully transfer it to a parchment-lined baking sheet, then unfold to lay flat. Use a pizza cutter, pastry wheel, or large life, along with a ruler or straightedge, to cut the dough into six 2-inch-wide strips. Cover them with plastic wrap, slide the baking sheet into the refrigerator, and chill the strips until the pie is ready to be topped.
Preheat the oven to 400 degrees F with a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
In a large bowl, toss the apples and cranberries with the orange zest and orange juice.
In a small bowl, whisk together the sugar, cornstarch, cinnamon, salt, and walnuts. Sprinkle the sugar mixture over the fruit and toss to coat the fruit and moisten the sugar and cornstarch so that no dry white streaks remain.
Retrieve the prepared bottom crust from the refrigerator, set the pan on the parchment-lined baking sheet and evenly layer the apples into the pie shell with your hands, keeping the top of the filling flat and level (not peaked). Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell.
Fetch the dough strips from the refrigerator. Lay 3 of the strips vertically across the filling, spacing evenly. Fold back the two outer strips halfway and add a dough strip horizontally across the center of the pie so that it crosses the flat strip. Swap the folded and unfolded vertical strips and add a second horizontal strip across the flat strips. Repeat once more with the remaining strip to complete the lattice. Pinch the two edges of dough together, roll outward and under to form a ledge, and tuck the edge inside the lip of the pie pan. Crimp the edges all the way around at about 1-inch intervals, pressing from the inside with the knuckle of your index finger while supporting on the outside with the thumb and index finger of your opposite hand. Don’t pinch the dough, you want the flute to look like a thick rope.
Whisk the egg yolk with 1 tablespoon water. Lightly brush the lattice with the egg wash.
Transfer the baking sheet to the oven and bake the pie 25 minutes at 400 degrees F, then lower the temperature to 350 degrees F, rotate the baking sheet and bake 25 to 30 minutes more (mine baked an extra 40 minutes), or until the lattice is golden and the fruit is tender (the tip of a small knife can easily be inserted into the fruit through the spaces in the lattice) and the juices are bubbling up through the lattice. Tend the top with foil if the crust starts to over-brown.
Transfer the baking sheet to a wire rack and let the pie cool and set uncovered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve at room temperature, or rewarmed in a 425 degree F oven.