cranberry apple pie

1 pie crust from 13.8 oz pkg, softened according to package directions (I like Pillsbury) 

for the apple mixture
8 medium apples, about 3 lbs (I like half Gala, half Granny Smith)
1/2 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon Kosher salt

3/4 cup fresh cranberry sauce (from recipe below)
**If you're using canned, whole berry sauce, crush the berries well with a fork or potato masher.

for the topping
6 tablespoons butter, melted
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sugar
1 teaspoon cinnamon

1. Line a pie plate with the crust, crimp the edges under, and put it in the fridge while you prepare the apple filling.

2. Core, peel, and slice the apples very thin, then cut the slices into 1 to 1 1/2-inch pieces. (I use an apple corer-slicer tool to this this; it peels, cores, and slices the apples easy and fast. I only use it a few times a year, but it's worth it's weight in gold.)

3. In a large bowl, combine the apples, sugar, flour, cinnamon, and salt, and toss gently to mix well.

4. Spread the cranberry sauce on the bottom of the pie crust. Spoon the apple mixture on top of the cranberry. I actually use my hands to do this because it's easier to get the apples packed in well.

5. In a medium bowl, combine all of the topping ingredients and mix well. Pick up a handful, squeeze it together in your hand to make a solid mass, and crumble it over the pie (I like to leave most of the pieces big). Repeat with the remaining topping.

6. Adjust your oven racks to the two lowest positions, and put a piece of foil on the lowest rack to catch any drips; heat your oven to 425.

7. Put the pie on the top-most rack and bake for 40-45 minutes, or until the apples are tender with pierced with a sharp knife and the topping is browned. If the topping gets brown before the pie is done, cover it with a piece of foil while the pie finishes. Cool completely before serving.

Makes 8-10 servings.

Basic Homemade Cranberry Sauce

1 12-oz package fresh cranberries
1 cup water
1 cup sugar

Combine all ingredients in a medium saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes (the berries should be very soft and some will have burst). Remove from heat and let cool to lukewarm. Use a potato masher or fork to crush the berries. Cool completely and store in the fridge.

Makes about 2 cups cranberry sauce.