Apple-Cranberry Pie

Apple-Cranberry Pie
By: Pam



1 - 10 inch unbaked pie crust (deep dish works best)

Filling

1/4 cup all-purpose flour
1 Heaping cup sugar
1 t. cinnamon
1 bag (12 oz.) fresh cranberries
2 large Granny Smith apples, peeled, cored, and chopped

Topping

1/2 cup all-purpose flour
1/4 cup sugar
1/3 cup butter - cut into small diced pieces

1. Adjust oven rack to lowest level. Preheat oven to 425 degrees.

2. Prick pie crust with fork and keep crust frozen until filling is ready.

3. In a large bowl, combine flour, sugar, and cinnamon. Rinse and remove any tiny stems and spoiled cranberries; drain well. Add cranberries to sugar mixture. Add chopped apples and stir to mix well. Pour fruits into unbaked pie shell.

4. For topping, combine flour, sugar, and butter in a small bowl. Blend with fork or pastry blender until crumbly. Sprinkle over filling.

5. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and continue baking 35-45 minutes, or until crust and topping are lightly browned.