Mom's Treasure Chest Pye

3/4 c. margarine
2 c. SR flour
7-8 T. water
1 3/4 c. sugar
1/4 c. flour
20 oz. can sliced apples, drained
2 c. fresh or frozen cranberries, cut in half
1 1/2 T. margarine
confectioners sugar
orange honey sauce

Heat oven to 375. Cut 3/4 c. margarine into 2 c. flour with pastry blender. Sprinkle with water, 1 T. at a time, until flour is well moistened.Gather dough together, press into a ball, and turn out onto lightly floured
cloth covered board. Reserve 1/4 of the pastry for top. Roll out remaining dough to 14" circle. Fold circle into fourths, carefully transfer to 1 1/2 qt oven proof bowl, not a casserole dish. Unfold and ease pastry loosely into bowl, without stretching. Stir together sugar and 1/4 c. flour. Mix with apples and cranberries. Pour into pastry lined bowl. Dot with margarine. Roll out reserved pastry to fit top of pie. Place over filling. Seal edges. Prick top with fork. Bake 1 hour until golden. Cool 20 minutes. Invert onto rimmed serving dish and dust with confectioners sugar. Serve warm with honey glaze sauce. Makes 8 servings.

Orange Honey Sauce:

1/2 c. margarine
3 T. honey
1 t. orange juice concentrate
1/2 c. confectioners sugar

Mix first three ingredients. Gradually stir in sugar. Serve over warm cake.