Published: by Absolutely Recipes, in the recipes category.

Cranberry Apple Sheet Pie Recipe.

Ingredients:

Dough for 2 double-crust pies
2-1/4 cups sugar
1/3 cup all-purpose flour
7 medium tart apples, peeled and sliced (about 8 cups)
3 cups fresh or frozen cranberries
2 TSPs grated orange zest
1-1/2 TSPs ground nutmeg
1-1/2 TSPs ground cinnamon
6 cups frozen or fresh raspberries
Optional: Egg wash, additional sugar or coarse sugar, and whipped cream

Recipe Instructions:

Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.

Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13" rectangle.
Remove top sheet of waxed paper; place a 15x10x1" baking pan upside down over crust.
Lifting with waxed paper, carefully invert crust into pan.
Remove waxed paper; press crust onto bottom and up sides of pan.
Allow to chill while preparing filling.

In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest 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.
Remove from heat; stir in raspberries.
Set aside to cool completely.

Preheat oven to 375 degrees .
Add filling to prepared crust.

On a well-floured surface, roll remaining dough into a 1/8"-thick rectangle; cut into 1-1/2"-wide strips.
Arrange strips over filling, sealing ends to bottom crust.
If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar.

Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
If desired, serve with whipped cream.

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