Made this tonight to go with our Boston Butt and I was blown away. I can barely type... Cranberry Apple Pie 1 tbsp Butter 1/2 tsp grated orange zest (I used Valencia Orange Peel) 1/2 tsp cinnamon 1/4 tsp nutmeg 3 lbs Granny Smith apples (or other tart variety) peeled, cored and sliced thin (1/8") 1 1/2 cups cranberries fresh or frozen 1 1/4 cup Sugar 6 tbsp chopped nuts, pecans, walnuts, etc. 4 tbsp flour Preheat to 425° In a large bowl, mix melted butter, orange zest, cinammon and nutmeg. Mix well with a wooden spoon, then add apple slices, cranberries, sugar, nuts and flour. (Thanks for the spoon Ken!) Pour mixture into pie crust laid in a well-seasoned and oiled 10" skillet, (I use Coconut Oil and preheat the skillet a bit) Pack tightly and mound in the center. Pinch top and bottom crusts together. Bake at 425° for 15 minutes, then turn down to 350° until crust is brown. Place a pizza pan or tin foil underneath to catch the drippings. Remove from oven and call the family to the kitchen to witness the awesomeness. Pie Crust: 2 1/2 cups All-purpose Flour1 tsp salt 1 tsp sugar 2 sticks butter, cut into pieces 1/4 cup Ice Cold water Mix flour, salt and sugar in a medium-size bowl. Cut 2 sticks butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. To form the pie shell, roll half the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over the skillet. Fit gently into bottom and side of plate. Trim excess to 1/2" overhang. Use same process with top crust. Crimp rim with fingertips and knuckle to seal edges. Enjoy!