Preheat oven to 450 degrees, or 425 if using a glass pie plate
6 - 8 tart apples, pared, cored, and thinly sliced to make 6 cups (I peel the apples if pie is for special occasion/guests, but leave the peel on if making it just for casual family dessert for ease and added nutrition.)
1 cup fresh or frozen whole cranberries or other choice of berries
3/4 cup sugar
2 Tbsp flour, very slightly rounded
3/4 teaspoon cinnamon
Pour into prepared (unbaked) Pie Crust in a 9-inch pie plate
For topping, place the following in a bowl and stir together with a fork
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup canola oil
1 1/2 Tablespoons milk
Crumble over the top of the pie filling, distributing evenly and all the way to the edges.
Bake for 10 minutes at 450/425 degrees, then reduce heat to 350 degrees (325 for glass pan) and bake an additional 50 - 60 minutes, until filling is bubbling. If possible, turn off oven, and leave pie in while it cools.
Serve warm or at room temperature. This is a great pie to serve with ice cream because the tartness of the cranberries keeps the dessert, as a whole, from being overly sweet. --It can also be quite the yummy breakfast. ;-)
Note: This recipe works great for Apple Pie, just leave out the cranberries and put on regular top crust.
A previous post that may be of interest: