Deep dish apple-cranberry pie

In the 1600s, pilgrims brought their favorite pie recipes to America and adapted them to work with ingredients that were available. Cranberries, fruits, and nuts went into pies like this one, with a sugary mixture spread over the top.

INGREDIENTS: PASTRY FOR SINGLE CRUST PIE 1 12 ounce pkg. fresh or frozen 1 ½ cup chopped, peeled cooking cranberries or frozen unsweetened apples pitted tart red cherries 1 ½ cup chopped, peeled ½ cup chopped walnuts or cooking apples ½ cup butter, melted pecans (2 medium) ½ cup chopped walnuts or pecans ⅓ cup all-purpose flour 2 eggs Vanilla ice cream ½ cup butter, melted 1 ½ cup sugar INGREDIENTS: PASTRY FOR SINGLE CRUST PIE 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening or lard ¼ cup ice water ¼ cup butter, cut up, or shortening or lard DIRECTIONS Preheat oven to 350°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 13-inch circle. Line a 9-inch deep-dish pie plate with pastry circle. Trim and flute edge. In a medium bowl toss together cranberries and apples; add to pastry shell. Sprinkle 3/4 cup of the sugar and the nuts over top. In a medium bowl whisk together next three ingredients (through butter) and remaining 3/4 cup sugar until combined. Spoon over fruit mixture; spread evenly. Place pie on a baking sheet . Bake 1 hour or until golden and bubbly. Cover loosely with foil and bake 15 to 25 minutes more or until center is nearly set. Cool on a wire rack at least 30 minutes before cutting. Serve warm or at room temperature with ice cream. DIRECTIONS FOR PASTRY FOR SINGLE-CRUST PIE In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, gradually adding ice water (1/4 to 1/3 cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. Recipe and photo on bhg.com