Ingredients
2 cups fresh or frozen cranberries, chopped1-3/4 cups sliced peeled tart apples1/2 cup slivered almonds, toasted1 tablespoon grated orange zest1-3/4 cups sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/8 teaspoon saltPastry for double-crust pie (9 inches)2 tablespoons butter, melted
Preparation
Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.
