This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.
1 pie crust
1 teaspoon almond milk
1 teaspoon sugar
3/4 cup brown sugar
1/4 cup flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 1/2 tablespoons orange zest, I used clementine oranges
3 large apples, peeled and sliced thin
1 cup fresh cranberries
Mix almond milk and sugar in a small dish, set aside.
Spread pie crust into baking dish, do not remove excess dough from edges, set aside.
In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.
Brush the exposed crust with the sugar/almond milk mixture.
Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.