Cranberry and Apple Harvest Pie

Recipe from Shelley Dietrichs, Kirkwood Farmers' Market Committee

¾ cup lightly packed golden brown sugar
5 tablespoons cornstarch
1 teaspoon ground cinnamon
Pinch of salt
2 pounds tart green apples, peeled, cored, cut into ¼-inch-thick wedges
1 ¾ cups cranberries
2 tablespoons fresh lemon juice
1 9-inch deep-dish frozen pie shell, thawed

½ cup (1 stick) unsalted butter
¾ cup lightly packed golden brown sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1 cup chopped walnuts (about 4 ounces)

For pie: Preheat oven to 350 F. Mix first 4 ingredients in large bowl to blend. Add apples, cranberries and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 1 ½ hours. Cover with foil and bake 15 minutes more. Transfer to rack. Uncover and cool.

For topping: Melt butter with sugar and milk in heavy medium skillet over low heat, stirring frequently. Increase heat and bring to simmer, stirring constantly. Mix in vanilla, then walnuts. Pour mixture into bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature.) Cut pie into wedges.

Yield: 8 servings.