Cranberry-Apple Pie - cooking recipe

Ingredients

1 (9 inch) pastry for double-crust deep dish pie (to fit bottom of a 9-inch deep-dish pie plate)
18% table cream or half-and-half cream
2 teaspoons sugar
FILLING
6 large cooking apples, peeled, cored and thinly sliced
1 (16 ounce) can whole cranberry sauce (use Ocean Spray for best results)
1/2 cup brown sugar, packed (you may increase slightly if desired)
1/3 cup all-purpose flour
1 - 1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts (optional) or 1/2 cup pecans (optional)

Preparation

Set oven to 350 degrees F (set oven rack to lowest position).
Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
In a medium bowl combine the apples with whole cranberry sauce.
In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
Add the apple mixture; mix until completely combined.
Mix in nuts (if using).
Transfer to the crust-lined pie plate.
Cover with remaining pastry then crimp the edges.
Cut 2-3 slits in the top of the pastry.
Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
Place the pie onto a baking sheet to prevent any spills.
Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
CRUMB TOPPING:
1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).