Cranberry Apple Pie

Ingredients

• 1 tablespoon butter 
• 1.5 cups cranberries frozen
• 3 tablespoons flour all-purpose
• 3 pounds baking apples are apples that have a sweet-tart balance and hold their shape when cored peeled thinly sliced
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.5 teaspoon orange zest grated
• 5 tablespoons pecans coarsely chopped
• 8 servings pie crust dough 
• 1 cup apples (more or less, depending on apple sweetness)

Equipment

• frying pan
• oven
• wire rack
• wooden spoon

Directions

1. Preheat the oven to 42
2. Melt the butter in a 10-inch cast iron skillet over medium heat.
3. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon.
4. Add the apples and cranberries, stirring to combine.
5. Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture into Nana Hirl's pie crust (in a 10-inch cast iron skillet), packing tightly and mounding in center.
6. Roll out remaining disk to 1/8-inch thickness and gently place over filling; fold edges under and crimp, sealing to bottom crust.
7. Place pie on a jelly-roll pan.
8. Cut 4 or 5 slits in top of pie for steam to escape.
9. Bake at 425 for 15 minutes; reduce oven temperature to 350 and bake until crust is golden, 45 to 55 minutes.
10. Transfer to a wire rack and cool 11/2 to 2 hours before serving.