Preheat oven to 375F. Let the pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Place into the plate without stretching it. Crimp the edges. Place in the fridge while you prepare the filling and topping.
For the filling:
After slicing the apples, coat in the fresh-squeezed orange juice. Mix in the cranberries and orange zest, followed by the melted butter. Set aside.
In a small bowl mix together the sugars, flour, cinnamon, nutmeg, and pie spice. Sprinkle over the fruit mixture and stir to coat. Set aside.
For the topping.
Place all of the ingredients into a food processor and mix until it resembles large breadcrumbs (see photo in post).
To assemble the pie:
Remove the crust from the refrigerator and fill with the apple mixture.
Using large handfuls, squeeze the topping together and then crumble onto the fruit filling until all of the topping mixture is used.
Bake one hour (checking after 30 - 40 minutes to see if the topping is too brown - if so, cover with foil for the remainder of the bake).