Apple-cranberry Crisp Pie
1 refrigerated 15 oz. pie crust, softened as directed on package
3/4 c. sugar
2 T. flour
1 tsp. cinnamon
1/4 tsp. salt
5-6 c. apples, peeled and thinly sliced
1 1/2 c. fresh or frozen cranberries
1/2 c. rolled oats
1/3 c. brown sugar
1/3 c. flour
1/4 c. butter or margarine, softened
Crust: Heat oven to 425 degrees. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
Filling: In a large bowl, combine sugar, 2 T. flour, cinnamon, salt and mix well. Add apples and cranberries; mix well. Spoon into crust lined pan. In small bowl, combine all topping ingredients: oats, brown sugar, 1/3 c. flour, and butter or margarine with fork or pastry blender until crumbly. Sprinkle topping over filling.
Bake at 425 degrees for 35-45 minutes or until apples are tender and topping is golden brown. Cover edge of crust with strips of aluminum foil after 15 minutes of baking to prevent excessive browning.