A perfect balance of tart and sweet, this pie has been a part of Umstattd’s family holiday since she was a child. A food processor can make quick work of chopping the cranberries.

Pie
1 unbaked 9-inch pie crust
3/4 cup firmly packed brown sugar
1/4 cup sugar
1/8 cup (1/4 stick) butter, cubed
1/3 cup flour
1 1/2 teaspoons ground cinnamon
4 cups peeled and diced Granny Smith apples (3–4 apples)
2 cups chopped fresh or frozen and thawed cranberries

Topping
1/2 cup flour
1/4 cup loosely packed brown sugar
1/4 cup (1/2 stick) cold butter, cubed

1. Pie: Preheat oven to 425 degrees. Roll out pie crust and arrange in a 9-inch pie dish. Set aside or chill while you prepare the filling.

2. In a large saucepan over medium-low heat, combine the sugars and butter, stirring to melt. Add flour, cinnamon, apples and cranberries and stir to coat fruit. Cook, stirring often to prevent burning, until mixture is somewhat syrupy, about 10 minutes. Pour filling into prepared pie crust.

3. Topping: Combine flour and brown sugar in a small bowl. Cut in the butter with a pastry cutter or two knives until the mixture forms coarse crumbs. Sprinkle evenly over the pie filling.

4. Place a rimmed baking sheet on the lower oven rack to catch juices. Bake pie on the middle rack for 15 minutes. Lower temperature to 350 degrees and bake another 50 minutes. Let cool before serving.

Serves 8.