Cranberry Apple Pie

My family makes a cranberry-apple "casserole" (which is practically dessert), and my husband's family makes this similar cranberry apple pie. The pie is sweeter because it's supposed to be dessert, but otherwise the only real difference is that one is in a crust and one isn't. Take your pick! Someday, I'll combine the topping from the casserole with the pie filling and overload on sugary harvest goodness.

• pie crust (unbaked)
• 1 1/4 c. sugar
• 1/2 c. flour
• 1 t. apple pie spice (or 1/2 t. cinnamon, 1/4 t. cloves, 1/4 t. ginger)
• 4 c. tart apple slices
• 2 c. cranberries
• 2 T. butter
• Crumb Topping (see below)

Stir together sugar, flour, spices. Alternate layers of apples, cranberries, and sugar mixture, beginning and ending with apples. Dot with butter. Sprinkle crumb topping on. Bake at 375 for 40-50 minutes (you might need to cover with foil to prevent over browning).

Crumb Topping:

• 1/2 c. flour
• 1/2 c. packed brown sugar
• 3 T. butter

Mix together using pastry blender or fingers until mixture resembles coarse crumbs.