Pie Crust:

1. Place the prepared crust in pie dish and poke with a fork several times. Refrigerate for 20 minutes.

For pie filling:

1. Place sliced apples, sugar, salt, cinnamon in a large bowl and toss to coat thoroughly.
2. Pour into a large dutch oven or large saucepan and heat over medium heat stirring frequently to soften the apples. Simmer apples gently for about 15 minutes.
3. Pour out onto a baking sheet, and allow to cool to room temperature.
4. Once cooled, pour into a colander over a bowl and allow to finish draining. Reserve 1/4 cup of the apple juice run-off and mix with lemon juice.

Cranberry Filling:

1. In small sauce pan combine cranberries, sugar, orange juice, salt, and cinnamon.
2. Over medium heat, simmer cranberries mixing gently until they burst. Simmer until the mixture begins to thicken and turn into a jam like consistency.
3. If berries are too juicy and don’t set, add in 1 tablespoon of cornstarch. Bring to a boil again and then cool.

For Crumble Topping:

1. In large bowl combine all ingredients and toss with a fork until crumble starts to form. Use hands if necessary to combine and large clumps will form.
2. Chill until just before you are ready to bake the pie.
3. Preheat oven to 425 degrees.

To assemble:

1. Remove chilled pie crust from the fridge and pour in cranberry jam into the bottom of the dish.
2. Top with cooled apples. Pour 1/4 cup apple/lemon juice mixture over the top of the apples.
3. Sprinkle crumb coating over the top of the apples, evenly.
4. Place pie onto a baking sheet to catch any over flow that might occur while baking. Cover pie lightly with foil and bake for 25 minutes.
5. Remove foil, lower temperature to 350 and bake additional 30-35 minutes until apples are fully tender and crust and crumble are golden brown.
6. Remove from oven and cool on cooling rack for at least 3 hours so the juice and apples all set.
7. Slice, serve and devour.