Ingredients

1/4 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cut into small pieces
1/2 teaspoon cinnamon
4 Jonagold apples, peeled, cored, quartered, then each quarter cut crosswise into 4 pieces
2/3 cup fresh or thawed frozen cranberries (or 1/2 cup dried cranberries soaked in boiling water for 5 minutes and drained)

For the pie pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons chilled butter or margarine
3 to 4 tablespoons cold water

Directions

Combine sugar, flour, butter and cinnamon with fingertips or 2 knives until crumbly; set aside.

Preheat oven to 450 F.

To make pastry for a 10-inch country-style pie: Combine flour and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing to mix. Gather into disk, wrap in waxed paper; chill 1 hour.

Roll out pie pastry on lightly floured surface to a 15-inch circle. Fold it gently into quarters and transfer to a large baking sheet. Unfold and arrange apples in center 10 inches of dough; sprinkle with cranberries. Sprinkle with sugar mixture. Bring outer edge of dough 2 1/2 inches over apples, pleating as needed. Gently press the outside edge of dough to the pan.

Bake 30 minutes or until apples are tender. If necessary, cover with foil to prevent crust from becoming too brown. Cool on rack 10 minutes; serve warm.