3 lb. Apples and ripe pears, peeled, cored, and cut into 3/4-inch chunks
1/2 cup dried berries (cranberries, cherries, your choice)
2/3 cup packed dark brown sugar
3 TBS All-purpose flour
1 tsp. Ground cinnamon
1 tsp. Vanilla extract
1/4 tsp. Ground nutmeg
pinch ground cloves
Pinch salt
1, 9-inch pie pastry

3/4 cup all-purpose flour
1/3 cup packed brown sugar
3/4 tsp. Ground cinnamon
1 stick unsalted butter, cut into pieces
1/2 cup chopped walnuts (or other nuts)

Toss apples through salt together in a large bowl until well blended and pile into unbaked pie shell. (If making a two crust pie, omit the next step and crimp a top pastry into place, cut vent holes, brush with egg, sprinkle with sugar and bake as below.)

In a medium bowl, mix the flour, brown sugar, and cinnamon. Cut the butter into the flour mixture with a pastry blender until coarse crumbs form. Stir in the nuts. Crumble on top of fruit.

Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake until the crust is golden and the fruit is tender, about 40-50 minutes longer. If topping browns too quickly, tent with foil. Makes one 9-inch pie.