4 tart medium apples, peeled, cored and sliced
1/2 c. water
1 3/4 c. sugar
2 tbsp. cornstarch
3 tbsp. butter
1/4 tsp. salt
2 1/2 c. whole cranberries (fresh or frozen)
2 tbsp. grated orange peel
pastry for double-crust (9-inch) pie

Combine apples and water in a large saucepan. Place over medium heat and cook, uncovered, until apples are slightly soft, about 5 to 8 minutes. Preheat oven to 425°F. Combine sugar, cornstarch and salt and blend thoroughly into apples. Add cranberries, orange peel and butter. Cook, uncovered, over medium heat until cranberries start to "pop", about 5 minutes. Spoon into pie shell; top with lattice crust and bake 20 minutes. Reduce heat to 350°F and bake until top is a deep golden brown, about 25 minutes. Serve warm or at room temperature.