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Cranberry Orange Pie

Pastry for 2-crust pie
1 orange
4 1/2 cups fresh cranberries
1 large apple, peeled, cored and diced
1 cup brown sugar
1/2 cup maple syrup
¼ teaspoon salt
1 teaspoon cinnamon
2 tablespoons flour


Preheat oven to 425 degrees F. Line a 9-inch pie pan with half of the pastry. Finely grate the zest from the orange and place in a large mixing bowl. Slice the orange in half, and cut out the flesh sections with a sharp knife, leaving the membrane behind. Add them to the zest in the bowl. Add the remaining ingredients to the bowl, mixing to combine. Turn into pastry line pie pan. Cover with the top crust, seal and crimp edges. Make 4 - 5 vents in top crust for steam to escape. Bake for 20 minutes at 425 then lower temperature to 375 degrees F. and continue baking 40 minutes or until juices are thick and bubbly. Serve pie warm or cool.

 

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