Prepare and chill Spiced Pastry.
In a large mixing bowl, stir together cranberry sauce, granulated sugar, brown sugar, flour, vanilla, cinnamon, and nutmeg. Add lemon peel, if you like. Add apple and toss gently to coat evenly.
On a lightly floured surface, flatten one portion of the pastry. Roll it into a 12-inch circle. Transfer the pastry to a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch it. Spoon the filling into the pastry.
Roll remaining pastry into a 12-inch circle. Cut slits, so steam can escape. Place over the filling and trim to 1/2 inch beyond beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge. To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until the top is golden. Cool on a wire rack.
In a medium mixing bowl, stir together all-purpose flour, sugar, ground cinnamon, ground nutmeg, and a dash of salt. Using a pastry blender, cut in butter until pieces are pea size. Mix water and egg yolk. Stir into flour mixture until just combined. Divide dough in half. Form each half into a ball. Cover; chill 30 to 60 minutes or until easy to handle.