Anthony's Deep Dish Cranberry Pie

This is Doug's cousin Anthony's recipe for cranberry pie.

2 bags of fresh cranberries

Prepare a 9-inch deep-dish piecrust and extend the edges 1/2 inch above top of pan.
Spread 1/2 cup of cranberries on bottom of piecrust.

In a medium saucepan combine:

1 1/2 cups sugar
3 tablespoons flour
1 tablespoon cornstarch

Stir together, then add juice and pulp of two oranges and 1 cup water, should be a paste consistency. Heat mixture over medium heat, stir until sugar dissolves, then add 1 bag of fresh cranberries. Heat and stir constantly until berries pop. Caution: Tony said the berries really pop and might splatter the hot sugar mixture. When berries are popped, remove from heat and add 1 teaspoon almond extract. Pour into prepared pie pan directly over berries.

Crumb crust:

Cream together:

1/2 cup (1 stick margarine)
1/2 cup flour
1/4 teaspoon nutmeg
1/2 cup light brown sugar

When thoroughly mixed, add:

1 cup chopped walnuts
1 cup oats

Sprinkle over top of hot cranberry mixture. Add foil over top of pie.

Bake at 425 degrees for 15-20 minutes, then decrease temperature to 325 degrees and bake another 30 minutes. Remove foil the last few minutes to allow crumb crust to brown, if necessary.