Preheat oven to 425°F.
Remove the crusts from one box (2 pie crusts in total). On a lightly floured surface, unroll and stack the 2 crusts on top of one another, and roll into a 12"x18" rectangle. Press into a 9"x13" pan so that it's firmly pressed into the bottom and sides, with a slight overhang on the edges.
Repeat this process for the remaining 2 crusts and set aside.
In a large bowl, stir to combine apples, lemon juice, sugar, cinnamon, nutmeg, ginger, flour, and raisins and almonds (if using). Transfer this apple mixture into the prepared crust in an even layer.
Place the other prepared crust on top of the filling and pinch the edges of the crusts together all the way around the pan to create a seal. If needed, use a pairing knife to trim the excess crust around the edges. If you'd like to make pie crust decorations, save that excess dough and read the notes at the bottom of the recipe card for how to use them to decorate your pie before baking.
Brush your egg wash over the top and edges of the crust, then use a paring knife to cut a few slits in the top of the crust to allow the filling to breathe. Add sparkling sugar across the top, if desired.
Bake for 35 minutes or until the crust is golden brown. Check on it after 20 minutes - if it appears the top is browning more than you'd like, loosely cover the top with foil for the remaining baking time.
Transfer to a wire rack to cool in the pan completely (usually a few hours).
Top with sugared cranberries and/or a maple drizzle, slice into 8 huge (pictured) or 12 regular sized pieces. Serve with whipped cream, Cool Whip and/or vanilla ice cream and enjoy!