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1
Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight.
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2
In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat and cool, stirring occasionally.
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3
Preheat oven to 375u00b0. Roll larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top piece of waxed paper; place a
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4
upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Refrigerate.
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5
On a well-floured surface, roll remaining dough into a 14x10-in. rectangle. Cut out 2-3 trees using a tree-shaped cookie cutter. Place dough on
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6
and refrigerate 15 minutes until firm.
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7
Remove and reserve tree cutouts. Add filling to prepared pan. Place pastry over filling. Seal edges to bottom pastry by crimping with a fork. If desired, brush pastry with additional orange juice. Decorate top with cutouts. Sprinkle with additional sugar.
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8
Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
