Ingredients
Dough for 2 double-crust pies2-1/4 cups sugar1/3 cup all-purpose flour7 medium tart apples, peeled and sliced (about 8 cups)3 cups fresh or frozen cranberries2 teaspoons grated orange zest1-1/2 teaspoons ground nutmeg1-1/2 teaspoons ground cinnamon6 cups frozen or fresh raspberriesOptional: Egg wash, additional sugar or coarse sugar, and whipped cream
Preparation
Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.
Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-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. Allow to chill while preparing filling.
In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until apples are tender and juices are thickened, 10-12 minutes, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely.
Preheat oven to 375°. Add filling to prepared crust.
On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar.
Bake on lowest oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream.
