Name: Cranberry-Orange Crumb Tart
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided; 1/2 cup sugar, divided; 6 tablespoons butter, melted; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup cold butter, cubed; FILLING:; 1 large navel orange; 1 cup sugar; 3 tablespoons quick-cooking tapioca; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 4 cups fresh or frozen cranberries, thawed; 2 tablespoons brandy or cranberry juice

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts

Ingredients

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided

1/2 cup sugar, divided

6 tablespoons butter, melted

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup cold butter, cubed

FILLING:

1 large navel orange

1 cup sugar

3 tablespoons quick-cooking tapioca

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

4 cups fresh or frozen cranberries, thawed

2 tablespoons brandy or cranberry juice

Instructions

1 Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edge is lightly browned. Cool on a wire rack.

2 For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling.

3 Finely grate 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.

4 In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.

5 Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.