Ingredients
Dough for 2 double-crust pies 1-1/2 cups sugar1/4 cup all-purpose flour4 medium tart apples, peeled and sliced (about 4-1/2 cups)4 cups frozen or fresh raspberries2 cups fresh or frozen cranberries2 teaspoons grated orange zest1/2 cup orange juice1 teaspoon ground nutmeg1 teaspoon ground cinnamonOptional: Additional orange juice and sugar
Preparation
Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.
In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.
Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling.
On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar.
Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
