Apple Cranberry Cutout Pie

• Pastry for two double-crust pies (9 inches)
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 medium tart apples, peeled and sliced (about 4-1/2 cups)
• 4 cups frozen or fresh raspberries
• 2 cups fresh or frozen cranberries
• 2 teaspoons grated orange zest
• 1/2 cup orange juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Additional orange juice and sugar, optional

1. Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight.
2. In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat and cool, stirring occasionally.
3. Preheat oven to 375u0b0. Roll larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top piece of waxed paper; place a
4. upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Refrigerate.
5. On a well-floured surface, roll remaining dough into a 14x10-in. rectangle. Cut out 2-3 trees using a tree-shaped cookie cutter. Place dough on
6. and refrigerate 15 minutes until firm.
7. Remove and reserve tree cutouts. Add filling to prepared pan. Place pastry over filling. Seal edges to bottom pastry by crimping with a fork. If desired, brush pastry with additional orange juice. Decorate top with cutouts. Sprinkle with additional sugar.
8. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

pastry, sugar, allpurpose, tart apples, fresh raspberries, cranberries, orange zest, orange juice, ground cinnamon, ground nutmeg, sugar

Taken from www.tasteofhome.com/recipes/apple-cranberry-cutout-pie/ (may not work)