Pre-heat oven to 375 degrees.
Put the apple slices in a large saucepan and drizzle with fresh lime juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, apple pie spice, lime zest, vanilla extract and water. Stir until combined.
Place the saucepan on the stove over medium heat. Let cook, stirring occasionally, until cranberries start to break and water has reduced completely. Remove from the heat and set aside.
On a slightly floured surface, use a rolling pin to roll out the dough about one extra inch from it's original size. Transfer the dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling.
Roll out the second sheet of dough and carefully transfer to the pie pan to cover the filling. Trim off the excess dough and pinch the edges using a fork to seal the edges. Cut multiple slits in the top of the pie.
In a small bowl mix together the egg and 1 tablespoon water. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with sparkling sugar, if using.
Place pie on a baking sheet and bake for 30-35 minutes, or until crust is golden brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices and serve with a big scoop of vanilla ice cream, if desired.