Make the cranberry pie filling:

1. Add the cranberries to a food processor, then pulse until coarsely chopped.
2. Transfer to a mixing bowl, then add in sugar, orange juice, orange zest, cornstarch, flour, ginger, cinnamon, cardamom, and salt, until well-combined. Allow to sit for 1 hour, to allow the cranberry juices to release.
3. After an hour, give the mixture a stir to combine again, then transfer into a large skillet. Place the skillet over medium heat, then bring to a light bubble. Once bubbling, cook, while stirring frequently, for 5 minutes – once ready it should resemble a loose jam.
4. Stir in the vanilla. Then transfer to a bowl, cover, and allow to cool to room temperature or colder.

Fill the pie:

1. Preheat oven to 425°F.
2. If using homemade pie doughs, roll both out to be about 12 inches in diameter.
3. Carefully transfer one into a 9-inch pie dish, press it into the bottom and sides of the pie pan, with some of the dough overhanging the edge of the pan.
4. Cut the other rolled out pie dough into ten to twelve 1.5-inch thick strips. You can also make thinner strips and braid them for a different pattern.
5. Pour the cooled cranberry pie filling into the pie crust.

Add the lattice top:

1. Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip.
2. Place two more strips on either side of the vertical strip, both going over the horizontal strip.
3. Lift up the strip that is on the bottom of the cross, (the “under” strip). Place another strip under the strip you just lifted up but over the other two strips.
4. Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip, until you have a full weaved lattice pattern.
5. Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom pie dough with any excess lattice strips, to seal them together. Use your fingers to crimp/flute the edges of the pie crust.
6. Brush with egg wash and sprinkle with sugar.

Bake the pie:

1. Place the pie plate onto a baking sheet and place into the oven to bake for 10 minutes, then turn the oven down to 375F and bake for an additional 35-45 minutes, or until the crust looks golden. If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning.

2. Remove from oven, allow to cool for 1 hour to set up, then enjoy warm with ice cream!