Apple Cranberry Pie Recipe

Filling: Juice of 1 orange Zest of 1 orange 5 cups of peeled, sliced apples (approximately 5 medium apples) 1/2 cup sugar 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw) 1/2 cup dried cranberries 1/4 cup all-purpose flour 1 teaspoon cinnamon

Topping: 1/4 cup all-purpose flour 1/4 cup sugar 2 tablespoons oats 2 tablespoons butter, melted 1/2 teaspoon cinnamon

Directions: To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.

To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.

Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil. Transfer to a wire rack; cool completely before serving.