1 9-inch pie crust
5 cups thinly sliced, peeled apples
1 cup cranberries, lightly chopped. If frozen, do not thaw
1 cup sugar
2 Tbs cornstarch
2 tsp. lemon juice
1/2 tsp. cinnamon
3/4 cup flour
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
Heat oven to 400
Line pie pan with crust; flute edges.
In a large bowl, toss together all filling ingredients. Spoon into pie crust-lined pan.
In a medium bowl, blend together all topping ingredients until crumbly. Sprinkle topping evenly over fruit mixture.
Bake 40-50 minutes until crust is golden brown and fruit is bubbly. (Place pan on foil or place a pan under pie during baking to protect against spillage) Cool.