Cranberry Apple Pie

This is a festive seasonal dessert for fall or winter, or you could enjoy it any time! Other than time spent peeling apples, the prep is pretty minimal.

Ingredients:

- 1 refrigerated or frozen (thawed) 9" pie crust

- 4 cups sliced peeled tart apples (about 3 medium apples)
- 2 cups fresh or frozen cranberries
- 1/4 cup sugar (original said 1/2 c, but not necessary)
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

- 3/8 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg

- 3 tablespoons cold butter
- 1/3 cup chopped pecans

Directions:

Preheat oven to 375F. Place pie crust in a 9" pie plate.

In a large bowl, gently combine the sliced applies and cranberries.

In a small bowl, mix the next 5 dry ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie plate.

In a small bowl, combine the next 4 dry ingredients. Cut in the butter with a pastry blender, until crumbly. Stir in pecans. Sprinkle evenly over fruit filling.

Bake for 15 minutes, then cover crust edge with strips of foil to prevent excessive browning. Bake for another 25-35 minutes, or until apples are tender and crust/topping are golden brown.