This delicious combination comes from Dorothea Douple. After some experimenting, she found that cooking the berries, sugar and orange peel with flour to thicken it before pouring it over the apple gave the pie a better texture and flavor. We're happy to share her tasty discovery with you.

1 double crust ( King Arthur's Pie Crust )
1 1/2 cups (5 1/4 ounces) chopped cranberries
1 cup (7 ounces) sugar
1/2 teaspoon grated orange peel (zest)
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/3 cup (2 5/8 ounces) orange or cranberry juice
6 tablespoons (1 1/2 ounces) chopped pecans
3 firm, tart apples sliced 1/4 inch thick
1/2 teaspoon cinnamon
1 tablespoon butter

Preheat your oven to 425°F.

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened.

Sprinkle half the pecans on the bottom crust of an unbaked pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top.

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing. Yield: 1 pie, 8 slices

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.