For the Pie Crust
Preheat the oven to 350°F.
Roll out one of the two pie crusts; keeping the 2nd in the refrigerator until the pie is filled and ready to be topped. Lightly grease a 9" pie plate and fit the pie dough into the prepared plate and crimp the edges.
For the Filling
Melt the butter in a skillet over medium heat; add the brown sugar and cinnamon and mix well. Add the chopped apples and saute for 5 minutes. Take off heat and allow to cool. Sprinkle with the Grand Marnier and mix it into the apples.
Measure out 1/2 cup of cranberries and set aside. Chop the remaining 1 & 1/2 cups of cranberries in a processor until chunky. In a medium saucepan, cook both the chopped and whole cranberries with the sugar, orange oil or peel, flour and orange juice over medium heat until the mixture simmers and is slightly thickened. Remove from the heat and cool.
To Assemble the Pie
Place the cooled apples on top of the dough and spread in an even layer.
Pour the cooled cranberry mixture over the apples.
Use the other half of the dough to make a lattice crust or decorate with cookie shapes and place it on top of the filling. Seal and crimp the edges. (To make a lattice crust; take a peek at this post.)
Bake the pie for 40 to 45 minutes (check after 20 minutes and cover the edges with a pie shield or foil if necessary to prevent burning), until the crust is golden and the filling is bubbling in the center. Remove from the oven and cool before slicing.
Make the Whipped Cream
Chill your bowl and beater for at least 15 minutes in the refrigerator. Pour the whipping cream and Grand Marnier into the bowl and beat at medium high speed until the cream starts to thicken.
Add the powdered sugar and increase speed to high and whip until firm peaks form. Dollop on pie slices and serve.