6 apples (I like Gala or Honeycrisp for this)
1 tbsp honey or agave
dashes of ginger, cinnamon, and nutmeg
1 c pecans (or almonds, walnuts, or any other nuts you would use in a sweet)
1 c dried cranberries
1/3 c dried cranberries
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Peel 3 of the apples. Core them and slice them thinly. Arrange them on a baking sheet and top with honey and spices. Bake at 350 for 20-30 minutes or until soft but not too browned. Allow to cool completely before handling.
Meanwhile, crush the nuts a bit. Blend in a food processor with the 1 c of cranberries until it forms a sticky ball. In a greased cake pan, press the mixture evenly over the bottom, like a cheesecake crust. Cut up the other 3 apples (no real need to peel them, unless you’re opposed to tiny bits of peel in your pie) and process them with the rest of the cranberries and the spices. Pour the applesauce over the crust, then artfully (so, so artfully!) arrange the cooked apple slices over the top. Refrigerate, or even freeze, before serving.