Holiday Cranberry-Apple Pie

1 3/4 Cup Flour
1 Stick Butter
1 tsp. Salt
1/4 Cup Water

Using a food processor, mix flour and salt together well.  Cut the butter inot pieces and add to the flour slowly, using on/off turns of the food processor until it resembles coarse meal.  Then, with the blade running, slowly add the water a little at a time, until the mixture forms into a loose ball.  Stop the machine, and turn the dough onto a floured surface or wax paper and roll out the crust.  Transfer the crust to a pie plate and form the edges in a decorative fashion.

Crumb Topping
1 Cup Flour
1/2 Cup Brown Sugar
1 Stick Butter

Use a pastry blender to mix the brown sugar and flour together.  Cut the butter into pieces and use the pastry blender to cut the butter into the flour/sugar mixture.  Use your fingers to finish mixing the crumb topping.  It should have a coarse texture when finished.

1 Bag Cranberries, washed and sorted
2 Tbsps. Apple Juice or Apple Cider
1 1/2 Cup Sugar
1 Cinnamon Stick
1/2 tsp. Ground All-Spice
4 to 5 medium Granny Smith, Golden Delicious, or other firm cooking apples
3 Tbsps. Minute Tapioca (for thickening)

Add the cranberries, apple juice, sugar, cinnamon stick and all-spice to a large, heavy pot and cook over medium heat until the cranberries burst.
Peel and core the apples, and slice into thin wedges.  Add the apples to the cranberry mixture and continue cooking until the apples soften.
Mix in the tapioca and add the filling mixture to the unbaked pie shell.  (Be sure to remove the cinnamon stick).  Heap the crumb topping generously on top of the filling before baking.

Bake at 375 degrees until the crust and crumb topping brown, about 30-40 minutes.  Serve warm with a scoop of ice cream, or cold with some whipped cream on the side.