Cranberry Apple Sheet Pie

Directions

1. Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.
2. Roll out larger portion of dough between 2 pieces of waxed paper into an 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Refrigerate while preparing filling.
3. In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest, nutmeg and cinnamon. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until apples are tender and juices have thickened, 10-12 minutes, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely.
4. Preheat oven to 375°. Add filling to prepared crust.
5. On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash and sprinkle with additional sugar or coarse sugar.
6. Bake on lowest oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream.