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 450�F 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 375�F.

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 375�F 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.