For filling, in a small saucepan combine dried cranberries, raisins, and orange juice; bring to boiling over medium heat. Remove from heat; cover and let stand for 10 minutes. Transfer cranberry mixture to a large bowl; stir in fresh or thawed cranberries, the 1 cup sugar, the orange peel, and flour.
Transfer cranberry mixture to the pastry-lined pie plate. Trim bottom pastry to 1/2 inch beyond edge of pie plate. Continue as directed for Pastry for Lattice-Top Pie. Brush top pastry with the beaten egg and sprinkle with the 1 tablespoon sugar.
To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes. Remove foil. Bake pie for 30 to 35 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack for 30 minutes before cutting.
Pastry for Lattice-Top Pie
In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.
On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.
Wrap pastry circle around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Transfer desired filling to pastry-lined pie plate. Trim pastry to 1/2-inch beyond edge of pie plate.
Roll remaining ball into a 12-inch circle and cut into 1/2-inch-wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern, twisting strips, if desired. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Bake as directed in recipes.