3/4 c. lightly packed brown sugar
5 tbsp. cornstarch
1 tsp. cinnamon
Pinch of salt
2 lbs. tart green apples, peeled and cut into 1/4 inch thick wedges
1 3/4 c. cranberries
2 tbsp. fresh lemon juice
1 (9 inch) deep dish pie crust

Preheat oven to 350 degrees. 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 1/2 hours. Cover with foil and bake 15 minutes more. Transfer to rack. Uncover and cool.

TOPPING:

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

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. Put 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.