Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt to a boil in a saucepan over medium-high heat. Cook until the berries have popped and thickened about 10 minutes. Remove from heat. Cool to room temperature (30 minutes).

Mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and 1 tablespoon cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).

Preheat oven to 425°.

Roll refrigerated pie dough out to a 12-inch circle. Place dough in pie pan and flute edge as desired. Refrigerate for 30 minutes.

To make Streusel Topping: In a medium bowl combine ¾ cup flour, ½ teaspoon cinnamon, brown sugar, ¼ teaspoon salt, and oats. Cut in butter until mixture is crumbly.

Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture. Top with streusel topping.

Place pie on baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375° and continue to bake for 25-30 minutes, until apples are tender.

Cool before serving.