Filling: Peel and core apples and cut into 1/4" slices. Toss the apples with lemon juice in a large bowl. Mix one cup granulated sugar, brown sugar, corn starch and spices together and pour it over apples. Add cranberries and toss until evenly coated.
To assemble the pie: Take the refrigerated Pie Crust Dough packages out of the fridge 15 min. before using to soften slightly.
Preheat the oven to 400°F. Unroll the Pie Crust Dough. With the help of the parchment paper, flip the dough into a 9-in. pan. Remove paper and press dough to bottom and sides. Bake for 8 minutes. Allow to cool slightly. Dump the filling into the warm bottom crust and spread it out evenly. Dot filling with small cubes of butter.
Create lattice crust (optional): Take the second pie crust and with a pizza cutter or sharp knife, cut into 1" strips. Assemble the lattice on top of the pie. Alternatively, you can place the entire sheet of pie dough on top of the pie - make sure to cut 4 vent holes in the center before baking. Beat egg and milk together and brush top crust. Sprinkle remaining granulated sugar on top.
Bake the pie on the lower rack and on a baking sheet until the crust is golden brown and the filling is bubbling, about 50 to 55 minutes. If the top or edges start to brown too quickly, cover with foil until end of baking time. Allow to cool on a cooling rack for 30 minutes to 1 hour so the filling can set up for easier slicing.