We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!