Ingredients
1
refrigerated pie pastry
2
cups apples, peeled, cored, and quartered
2
cups fresh cranberries (thawed if frozen)
4
tbsp cold butter, cut into 1/4-inch pieces
Directions
1.
1. Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, flute the edge.
2.
2. Thinly slice the apples crosswise and mix them into a large bowl with the cranberries. Add sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
3.
3. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
4.
4. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top crust is golden brown and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves about 9.
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