1 ½ lbs. McIntosh apples (3 large)

½cup dried cranberries

½tsp. fresh orange zest

1 prepared, refrigerated 9-inch pie pastry

¼cup flour

¼cup fine sugar

¼tsp. salt

½tsp. cinnamon

¼tsp. nutmeg

1/8 tsp. allspice

4 Tbsp. unsalted butter, diced

Whip cream

Heat convection oven to 425 degrees.

Peel and core apples. Slice into wedges and then cut into 1” chunks. Toss apples and cranberries with orange zest. Line a cookie sheet with parchment paper, press out one pastry round. Mound apples towards center of pastry round leaving 1 ½ inches clear all around the edge. In food processor, combine flour, sugar, salt, cinnamon, nutmeg and allspice. Pulse to mix. Add butter, pulse until mixture seems to hold together between fingers.

Sprinkle mixture over apples. Gently fold and pleat the dough to form a circular pouch. Bake for 20-25 minutes or until the crust is golden brown. Let stand for 5 minutes, and then carefully slide onto a cooling rack. Wait about 15 minutes before cutting into wedges.

Serve with fresh whipped cream.

Variations: 1 lb. peaches, lemon zest and nutmeg

1 lb. plums, lemon zest, cinnamon and nutmeg

Blueberries, lemon zest and nutmeg