Cranberry Apple Pie

Pie
1 refrigerated or frozen pie pastry
2 cups apples, peeled, cored, and sliced
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tbsp lemon juice
1 1/2 tbsp flour

Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 tsp cinnamon
4 tbsp cold butter, cut into 1/4" pieces

Heat the oven to 400 degrees. Line a 9 inch pie pan with the crust and flute the edges. (A frozen pre-made/in the pan crust works well too. Defrost before using.)

Thinly slice the apples and combine them in a large bowl with the cranberries. Add the sugar, lemon juice and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.

While the pie is baking, in a large bowl mix the topping ingredients together. Blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake for another 25-30 minutes or until the top is golden brown and the fruit thickens and bubbles around the edges.

Allow to cool for 2 hours before serving.