Preheat oven to 400 degrees.
In a large bowl mix sugar, cranberries, apple slices, flour, salt and orange juice. Stir until cranberries and apple slices are thoroughly coated.
Roll out bottom pie crust so it will fit a nine inch deep dish pie plate. I used one deep dish pie plate and 2 mini 4 inch pie plates. I had to use 2 crusts to cover the bottoms of the 3 pie plates I used.
Add pie filling to each of the pie plates. Place small dots of butter to the top of the pie filling. This recipe will fill one deep dish pie plate to "heaping". I decided to make 2 smaller pies and there was more than enough filling for all 3!
Here is where I did some "pie crust art". You can place your top crust on your pie or do as I did and had fun with some different designs. I decided to play with the pie cutters and did some different designs to make my pies a little different and fun! Be aware, this takes extra time!
Take a pastry brush and brush your crust with either an egg (beaten, for more of a glaze) or with milk so the crust browns beautifully!
Bake at 400 degrees for 20 minutes then lower the temp to 350 degrees and bake for another 50-60 minutes. If your crust is getting too dark, cover with aluminum foil.
Cool for 30 minutes before serving! We serve ours with French vanilla ice cream!
