Apple Cranberry Pie with Whole Wheat Crust

Instructions

1. In a food processor, combine the flour and salt and pulse a few times. Add the butter and pulse until the mixture had turned into crumbs the size of peas. Drizzle in the water (4 tablespoons) and continue to pulse until the dough comes together. Add the 5th tablespoon of water, if needed.
2. Turn out onto a lightly floured surface and form into a ball, then flatten slightly. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 425 degrees F. While the dough is chilling, prepare the filling.
4. In a large pot, stir together the syrup, sugar, flour, cinnamon, salt, orange zest and butter over low heat. Let this mixture warm up for about 2 minutes, then add the cranberries.
5. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat. Stir in the apples and let cool.
6. On the floured surface, roll out the dough into a large circle, an inch or so bigger than your pie plate. (I use a 9 inch pie plate.). Fold the dough in half, then in half again to make a fourth. Transfer it to your pie plate and gently unfold. Trim the excess dough off of the edges, then pinch the dough decoratively around the edge of the pie plate.
7. Pour the apple-cranberry mixture into your pie shell.
8. In a medium bowl, combine the flour, brown sugar, oats and cinnamon. Add the butter and use a pastry cutter to incorporate it into the dry mixture. Alternately, you can use two knives (or your clean fingers!) It should be crumbly.
9. Sprinkle the topping over the fruit filling.
10. Place the pie on the middle rack of the oven. Place a cookie sheet lined with foil on the rack underneath to catch any escape juices. Bake 40 to 45 minutes, or until pie is bubbling and the crust is light brown. Remove the pie to a cooling rack to cool completely before slicing and serving.