Apple Cranberry Streusel Pie

PASTRY FOR SINGLE-CRUST PIE
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
cold water

FILLING
1/2 cup dried cranberries
or dried tart cherries
6 large apples -- peeled, cored and
sliced, 6 cups
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon apple pie spice
1/4 teaspoon salt
1/3 cup half-and-half or light cream
1/3 cup all-purpose flour
1/3 cup toasted finely chopped pecans
or walnuts
1/3 cup packed brown sugar
1/4 teaspoon ground nutmeg
3 tablespoons margarine or butter
vanilla icing -- optional
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
milk -- as needed

PREPARE pastry. Line pastry with a double thickness of foil. Bake in a 450ºF oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or till crust is golden. Cool in pie plate on a wire rack. Reduce the oven temperature to 375ºF.

FOR FILLING, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in pastry shell. Combine granulated sugar, the 3 tablespoons flour, apple pie spice, and salt. Stir in half-and-half or light cream. Pour over fruit.

FOR TOPPING, combine the 1/3-cup flour, nuts, brown sugar, and nutmeg. Cut in margarine or butter with a pastry blender till the pieces are the size of small peas. Sprinkle over filling. COVER edge of pie with foil. Bake in the 375ºF oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till top is golden and fruit is tender. Cool 45 minutes on a wire rack. Drizzle with Vanilla Icing, if desired. Serve warm or cool. Makes 8 servings.

PASTRY FOR SINGLE-CRUST PIE: Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a medium mixing bowl. Cut in 1/3 cup shortening till pieces are the size of small peas. Sprinkle 3 to 4 tablespoons cold water, a tablespoon at a time, over mixture, tossing gently till all is moistened. Form dough into ball. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge; fold under pastry and flute edge.

VANILLA ICING: Combine 1 cup sifted powdered sugar, 1-tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, till icing is of drizzling consistency.