Apple-Cranberry Pie

I love the combination of tart cranberries and apples topped with a sweet sugar crumble topping. Best if served warm with ice cream! Also, I made this pie weeks before Thanksgiving and it worked well to freeze, thaw, then bake later.

1 cup sugar
1/4 cup all-purpose flour
3 Tbsp butter or margarine, melted
1/2 tsp ground nutmeg
1/8 tsp salt
6 medium baking apples, peeled and thinly sliced
1 cup fresh or frozen cranberries
1 (9") pastry shell

TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
3 Tbsp butter or margarine
1/3 cup sliced almonds, toasted

In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350 degrees for 1 hour, or until apples are tender.