Ingredients

• 1 pie crust - store bought or homemade
• 1 cup fresh cranberries
• 5 cups apples (about 3-4 large apples) you can mix variety
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp of salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• Zest of an orange (optional - but adds a nice kick to the cranberries)
• 1 cup all-purpose flour
• 1/4 tsp of course ground salt
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 375 degrees.

2. Prepare the Apple Cranberry Filling: Peel, core and slice the apples thinly (about 1/8 inch thick)

3. In a large bowl, combine sliced apples, cranberries, sugar, flour, cinnamon, nutmeg, salt and lemon juice. Sprinkle in orange zest (optional) and toss until everything is well coated.

4. Roll Out the Crust: On a floured surface, roll out the chilled dough into a 12-inch circle.

5. Place the dough into a 9-inch pie dish and trim the edges, leaving a slight overhang.

6. Assemble the Pie: Pour the apple-cranberry filling into the prepared crust, spreading it evenly.

7. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

8. Prepare the Crumb Topping: In a separate bowl, combine flour, salt and brown sugar. Add cold butter and mix with your fingers or a pastry cutter until it forms coarse crumbs. Set aside. (You can do this part during the first part of the baking process)

9. Bake: Bake without the crumb topping for 45 minutes.

10. Then sprinkle with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more.

11. Cool and Serve: Allow the pie to cool for at least 6 hours before serving. Serve with vanilla ice cream or whipped cream if desired!