For pie shell:

• 1 uncooked pie shell (frozen pre-made, frozen dough, make it yourself, whatever you want)

For crumble topping:

• ¾ cup all-purpose flour
• ¼ cup packed light brown sugar
• ½ teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tbsp butter, cut into ½-inch pieces
• 1 tbsp margarine, cut into ½-inch pieces
• ½ cup untoasted pecans or walnuts

For fruit filling:

• 3 large or 4 medium Gala and/or Jonah Gold apples, peeled, cored, and thinly sliced (~2 lbs)
• ½ cup frozen (not thawed) cranberries
• ½ cup packed light brown sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 ½ tablespoons fresh lemon juice

Equipment:

• 9 ½-inch glass deep-dish pie plate (6-cup capacity)

Make crumble topping: 

Coarsely chop a bit more than ½ cup of walnuts in food processor by pulsing 5 times with Chop function. Set nuts aside in small bowl. Add flour, brown sugar, cinnamon, and salt to food processor – use Stir function. Add in butter with Mix function until large clumps form, then Stir in chopped nuts. Chill until ready to use.

Make fruit filling: 

Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.

Assemble pie: 

Preheat oven to 425°F with rack in lower third.

Transfer fruit filling to pie shell. Loosely cover with foil and bake until apples droop slightly, about 35 minutes.

Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 40-55 minutes more. Cool completely, 2 to 3 hours.