French Cran-Apple Pie

I know cranberries are a seasonal item - but in case you do as I do and buy them up around Christmas and Thanksgiving and freeze them so you can enjoy cranberries throughout the year - here is a tasty pie.

I had lost my usual cran-apple recipe so while out searching I came across one with a little alteration...French Cran-Apple Pie. It might replace my old cran-apple recipe because it's just that good!

French CranApple Pie

1 frozen, deep-dish pie crust

Filling:

4 cups sliced peeled apples (4 medium)
2 cups fresh or frozen (thawed) cranberries
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar

Topping:

1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup firm butter or margarine
1/3 cup chopped pecans (optional)

Heat oven to 375 degrees. You may want to place a cookie sheet under the pie as this does tend to bubble over.

In large bowl, stir together apples and cranberries. In small bowl, stir together remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

In small bowl, stir together all topping ingredients except butter and pecans. Using pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over top of pie. Place pie on cookie sheet in oven.

Bake 45 to 55 minutes or until apples are tender and crust and toppings are golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve warm with whipped cream or ice cream, if desired.