Preheat your oven to 375°F (190°C) and place the refrigerated pie crust into a 9-inch glass pie pan.

In a large bowl, combine the sliced apples and cranberries. In a separate small bowl, whisk together the granulated sugar, flour, brown sugar, cinnamon, and nutmeg. Pour this mixture over the fruit and toss gently. Fill the pie crust with this mixture.

For the streusel topping, mix together flour, brown sugar, cinnamon, and nutmeg. Cut the butter into the mixture until it resembles coarse crumbs, then fold in chopped pecans.

Sprinkle the streusel topping over the fruit filling and bake for 45 to 55 minutes until the apples are tender and the topping is golden brown.

Remove the pie from the oven and allow it to cool for at least 15 minutes before serving. Enjoy warm, with ice cream or whipped cream if desired.