From "Morning Glory Farm and the Family that Feeds an Island":

This is the quintessential farmers’ pie, served in the fall when the farmers are celebrating the bounty of the season. Bakery manager Jody Drake took several of her favorite autumn-inspired tastes and combined them into a pie that makes you think of wood fires and holiday traditions. It works as both a single-crust pie with streusel topping or as a double crust.

Preparation time: 30 minutes, including pie crust • Cooking time: 40–55 minutes • Servings: 6 generous slices

Jody’s Harvest Pie
3 cups fresh apples, diced
1 cup fresh cranberries
½ cup golden raisins
½ cup chopped walnuts
1 ½ Tbsp. orange zest
1 ½ Tbsp. butter, melted
1/8 cup orange juice
1/8 cup flour
1/2 cup sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Preheat oven to 425 degrees. Prepare pie crust (click "read more" for the rest of the recipe, including that of the pie crust).

Mix all ingredients in a large bowl, stirring until well blended, and turn into prepared pie crust. Top with crust or streusel topping.

Place pie in oven and immediately reduce temperature to 350 degrees. Bake until the apples are tender and the crumb or crust is golden.

FOR STREUSEL TOPPING:

1 ½ cups white sugar
2 cups all-purpose flour
1 cup butter, melted
Mix dry ingredients, then fold in melted butter, stirring until it clumps. Sprinkle evenly on top of pie.

PASTRY DOUGH:

(makes two 9-inch pie crusts)

Sift flour. Cut shortening and butter into flour with pastry blender or fingers until the mixture has the consistency of small peas.

Add ice water and blend just until dough holds together.

Divide the dough into two pieces; store one for later use, and tur n one onto a floured surface and roll out into a 10-inch circle.*

Place dough in pie plate and cr imp as desired. Fill with pie mixture and top with crumb topping.

*This dough freezes well.