Ingredients

• 1-1/4  cups all-purpose flour
• 1/4  teaspoon salt
• 1/3  cup shortening
• 3 to 4  tablespoons cold water
• 1/2  cup dried cranberries or dried tart cherries
• 6  large apples, peeled, cored, and sliced (6 cups)
• 3/4  cup granulated sugar
• 3  tablespoons all-purpose flour
• 1  teaspoon apple pie spice
• 1/4  teaspoon salt
• 1/3  cup half-and-half or light cream
• 1/3  cup all-purpose flour
• 1/3  cup toasted finely chopped pecans or walnuts
• 1/3  cup packed brown sugar
• 1/4  teaspoon ground nutmeg
• 3  tablespoons margarine or butter
•   Vanilla Icing (optional)

Directions

1. Stir together all-purpose flour and salt in a medium mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 3 to 4 tablespoons cold water, a tablespoon at a time, over mixture, tossing gently until all is moistened. Form dough into ball. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge; fold under pastry and flute edge.

2. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more until crust is golden. Cool in pie plate on a wire rack. Reduce the oven temperature to 375 degrees F.

3. For filling, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in pastry shell. Combine granulated sugar, the 3 tablespoons flour, apple pie spice, and 1/4 teaspoon salt. Stir in half-and-half or light cream. Pour over fruit.

4. For topping, combine the 1/3 cup flour, nuts, brown sugar, and nutmeg. Cut in margarine or butter with a pastry blender until the pieces are the size of small peas. Sprinkle over filling.

5. Cover edge of pie with foil. Bake in the 375 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden and fruit is tender. Cool 45 minutes on a wire rack. Drizzle with Vanilla Icing, if desired. Serve warm or cool. Makes 8 servings.

Vanilla Icing: Combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.