Apple Cranberry-Orange Pie



5 medium-sized apples, peeled cored and sliced

The zest of 1 orange

The juice of 1 orange

1 teaspoon vanilla extract

1/2 cup white sugar

1/2 cup fresh cranberries roughly chopped

1/2 cup dried cranberries

1/4 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg




1/4 cup all-purpose flour

1/4 cup light brown sugar

2 rounded tablespoons of oats

3 tablespoons of melted butter

1/2 teaspoon cinnamon


1 pre-made pie crust

Aluminum foil




Preheat oven to 400 degrees F.


Mix together all the ingredients for the filling in a large bowl. Be sure to stir well and mix evenly. Pour filling into uncooked pre-made pie crust.


Mix together all the ingredients for the topping until the consistency becomes crumb-like. Sprinkle evenly over the pie.


Bake for 1/2 hour then remove from oven. Loosely cover with aluminum foil and bake for another 1/2 hour.


Depending how thick you cut your apples will affect how long it will take to bake your pie. Obviously, the thicker the apples, the longer it will take. To test, I take a sharp knife and stick it into the pie. If the apples are tough, I bake it until they become soft and I can easily stick a knife in the pie.


Once the pie is thoroughly baked, remove from the oven and place on a wire cooling rack and allow to cool.