Dutch Apple & Cranberry Pie

INGREDIENTS

5 large apples, peeled and thinly sliced

1 tablespoon lemon juice

1 cup fresh cranberries

¼ cup chopped walnuts

¾ cup packed brown sugar

¼ cup cornstarch

1 tablespoon grated orange zest

1 ½ oz. Flying Fortress Red Head

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Pastry for single-crust pie

2 tablespoons butter

Topping

½ cup all-purpose flour

¼ cup packed brown sugar

3 tablespoons cold butter

In a large bowl, toss apples with lemon juice and The Red Head; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat.
On a floured surface, roll out dough to fit a 9-inch pie plate; transfer to plate. Trim crust to ½ inch beyond rim of plate; flute edges. Fill with apple mixture and dot with butter.
For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
Serve warm with ice cream!