Apple Cranberry Pie

 1 deep dish 9 inch pie crust

 1 3/4 cups light brown sugar

 5 tablespoons cornstarch

 1 tablespoon ground cinnamon

 1 teaspoon ground nutmeg

 1 teaspoon grains of paradise OR ground black pepper

 1 teaspoon salt

 4 cups Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (about 4 cups)

 2 cups fresh cranberries, rinsed and picked over

 1 tablespoon lemon juice

 1 tablespoon apple jack  (if not using apple jack, use a second tablespoon of lemon juice)

 10 tablespoons unsalted butter, cut up

 3/4 cup granulated sugar

 2 tablespoons heavy cream

 1 teaspoon pure vanilla extract

 1 cup walnut pieces

 Ice cream (optional)

 Basic pie dough

 2 1/4 cups of flour

 2/3 cup unsalted butter (10 2/3 tbsp.),very cold (or shortening, or lard)

 1/2 tablespoons of water

 1 teaspoon salt

Cooking Directions

Preheat the oven to 350 degrees Fahrenheit
Line pie pan with crust, set aside.
In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, grains of paradise and salt and mix well. In another bowl combine the apples, cranberries, lemon juice and apple jack.  Toss well. Pour the dry mixture in your other bowl over the fruit mixture. Melt 2 tablespoons of the butter and pour it over it all and mix thoroughly.
Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.
In a large skillet on medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes.
Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.