Apple-Cranberry Crisp Pie

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This is a delicious pie combining two popular fall fruits--apples and cranberries.  Plus there's no need to make a top crust for this pie.  You will need 1 pie crust rolled out to fit a deep dish 9 inch pie pan.  If you use a refrigerated or frozen ready made crust, you'll probably have too much filling.  Solution--just make two shallow pies!  I think most packages come with 2 crusts anyway.

Filling
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
5-6 cups thinly sliced peeled apples
1-1/2 cups fresh or frozen cranberries (cut in 1/2)

Topping
1/2 cup rolled oats
1/3 cup firmly packed brown sugar
1/3 cup flour
1/4 cup butter

Heat oven to 425 degrees.  Roll out pie crust and fit into pan.  Crimp or flute the edge of the crust. 
Combine sugar, 2 tablespoons flour, cinnamon and salt.  Mix well.  Add apples and cranberries and combine.  Spoon into crust lined pan.
Combine topping ingredients; mix with fork or pastry blender until crumbly.  If it seems to soft, add a bit more flour.  Sprinkle over the filling.
Cover the edge of the crust with a pie shield if you have one.  This will prevent the edges from getting too brown. 
Bake the pie for 35 to 45 minutes or until the apples are tender

and the topping is golden brown.

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