Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples
(approx. 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
Dough for double pie crust
Roll out half of the pie crust and place into deep dish 9” pie pan. Prick with fork and refrigerate.
Combine all other ingredients in a large bowl. Pourinto prepared crust and top with lattice or other decorative top crust.
Bake at 400 for about 1 hour, or until juices in centerof pie are bubbling.
Let set for 20 minutes before serving.