1 (9 inch) prepared graham cracker crust
4 (1 cup) squares unsalted butter, melted
4 (1 cup) squares unsalted butter, melted
5 cups white sugar
2 1/2 teaspoons vanilla extract
1 cup milk
2 eggs
3 tablespoons water
1 (8 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Place graham cracker crust in oven on top rack of oven.
In a medium bowl, stir together melted butter, sugar, vanilla extract and milk until smooth. Mix flour, cinnamon, baking powder and baking soda with fork to make a roux.
Stir butter mixture into graham cracker crust.
Pour cream of caramel pie filling into graham cracker crust. Spread over graham cracker crust.
Arrange orange slices on top of pie. Arrange cranberry slices over pie; cut through to cover bottom. Rub lemon zest on top and sides. Pour lemon juice over pie.
Bake at 350 degrees F (175 degrees C) for 60 minutes.
In a medium bowl, beat egg and water together until light and fluffy. Beat in milk and evaporated milk by hand until thickened. Stir in lemon zest.
Bake in preheated oven for 20 to 25 minutes, or until fully cooked.