• Preheat oven to 375F. Let the pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Place into the plate without stretching it. Crimp the edges. Place in the fridge while you prepare the filling and topping.

For the filling:

• After slicing the apples, coat in the fresh-squeezed orange juice. Mix in the cranberries and orange zest, followed by the melted butter.  Set aside.
• In a small bowl mix together the sugars, flour, cinnamon, nutmeg, and pie spice.  Sprinkle over the fruit mixture and stir to coat. Set aside.

For the topping.

• Place all of the ingredients into a food processor and mix until it resembles large breadcrumbs (see photo in post).

To assemble the pie:

• Remove the crust from the refrigerator and fill with the apple mixture.  
• Using large handfuls, squeeze the topping together and then crumble onto the fruit filling until all of the topping mixture is used.
• Bake one hour (checking after 30 - 40 minutes to see if the topping is too brown - if so, cover with foil for the remainder of the bake).
• Let cool on a wire rack 45 minutes before serving