This crumb-topped apple and cranberry pie is sure to become an annual autumn favorite.

Cranberry Apple Pie

1 9-inch unbaked deep dish pie shell (see recipe)

5 to 6 large tart apples

1 (12-ounce) package cranberries

1 1/2 cups granulated sugar

1/3 all-purpose flour

2/3 cup plus 2 tablespoons butter

3/4 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1. Preheat oven to 350°F (175°C).
2. Peel, core, and chop apples into chunks the size of cranberries. Chop cranberries. Combine apple pieces, cranberries in a large bowl.
3. Mix together sugar and flour. Add to fruit mixture and toss to combine.
4. Fill pie shell with fruit mixture and dot with 2 tablespoon butter.
5. In a small bowl, combine butter, brown sugar, salt, cinnamon, and flour with a pastry blender until crumbly. Top pie with crumb mixture.
6. Bake for 45 to 60 minutes, or until crust is golden brown and fruit filling is tender and bubbly. Cool on wire rack.

Makes 8 servings.