Ingredients
Dough for double-crust pie (9 inches)2 cups sugar1/4 cup cornstarch1/4 cup orange juice1/2 teaspoon ground cinnamon1/2 teaspoon apple pie spice1/8 teaspoon ground nutmeg1/4 teaspoon lemon juice4 cups sliced peeled tart apples2 cups fresh or frozen cranberries2 tablespoons butter
Preparation
Preheat oven to 425°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling.
In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot 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 for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.
