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The two types of cranberries in this recipe create a sweet and tart pie. Gravenstein apples work best because they hold their shape and have a delicious tart flavor. If you cannot find Gravenstein, try Pink Lady, McIntosh, or Braeburn. You'll also need a 9-inch pie pan.

Per serving: 324 calories; 3 g protein; 12 g fat; 54 g carbs

Prep: 30 minutes
Total: 4 hours 30 minutes

Ingredients

Makes 8 servings

CRUST
Pumpkin Pie
FILLING
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium apples)
1/2 cup sugar
1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
1/2 cup dried cranberries
1/4 cup all-purpose flour
1 teaspoon cinnamon
TOPPING
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons oats
2 tablespoons butter, melted
1/2 teaspoon cinnamon

Directions

To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
Transfer to a wire rack; cool completely before serving.