Apple-Cranberry Pie
   From Martha Stewart
   
   Crust: any
   
   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:
   
   1.  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.
   
   2.  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.
   
   3.  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.
   
   4. Transfer to a wire rack; cool completely before serving.