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CRANBERRY AND APPLE HARVEST PIE 
3/4 c. brown sugar (light brown)
5 tbsp. cornstarch
1 tsp. cinnamon
Pinch salt
2 lbs. green apples (tart), peel, core, cut 1/4-inch wedges
1 3/4 c. cranberries
2 tbsp. lemon juice
9-inch deep pie shell

Preheat oven to 350 degrees. Mix first 4 ingredients in large bowl. Add apples, cranberries and lemon juice. Mix well. Place in pie shell, mound in center. Bake until apples are tender, about 1 1/2 hours. Cover with foil and bake 15 minutes more. Place on rack uncovered to cool.

TOPPING:

1/2 c. unsalted butter
3/4 c. light brown sugar
2 tbsp. evaporated milk
1 tsp. vanilla extract
1 c. chopped walnuts

Melt butter with sugar and milk over low heat. Stir frequently. Increase heat to simmer; stir constantly. Mix vanilla, then walnuts. Pour into bowl and let stand until slightly thickened, about 10 minutes. Spoon topping over pie. Cover and let stand about 30 minutes. Cut into wedges. Can be made 6 hours ahead.
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