Apple Cranberry Slab 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 nutmeg
• 1 teaspoon ground cinnamon
• 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 over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.
3. Preheat oven to 375u0b0. Roll out larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet 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. Add filling.
5. On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar.
6. 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 nutmeg, ground cinnamon, sugar

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