Apple Cranberry Crumble Pie - FamilyEducation

Apple Cranberry Crumble Pie

February 04,2010
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Love is in the air and Valentine's Day is around the corner. Love it or hate it, this pie is perfect for the big love day. If you love Valentine's Day, make this for your special honey. If Valentine's Day draws your disdain, then appease your anger with this heavenly sweet. Light, this recipe ain't, but it is goooood. If you have to, tell yourself that it is fruit, and for that, you can feel good. Apple Cranberry Crumble Pie (Adapted from Gourmet Magazine) For the dough: 1 1/2 cups all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/4 teaspoon salt 3 - 4 tablespoons ice water For crumble topping: 3/4 cup all-purpose flour 1/4 cup brown sugar 1 teaspoon cinnamon 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 1/2 cup pecans, coarsely chopped For fruit filling: 2 pounds Gala, Fuji or Golden Delicious apples (about 5), peeled, cored, and thinly sliced 8 ounces fresh or frozen (not thawed) cranberries 1/2 cup brown sugar 1 tablespoons corn starch 1 teaspoon cinnamon 1/4 teaspoon salt 2 tablespoons fresh lemon juice Make pastry: Blend together flour, butter, and salt in a bowl or pulse in a food processor just until mixture resembles coarse meal. Drizzle 3 tablespoon ice water and stir with a fork (or pulse) until incorporated. If the dough doesn't hold together, and a teaspoon of additional ice eaters until it does hold together. Press together in a disc shape and chill until ready to use. Make crumble topping: Stir together flour, brown sugar and cinnamon in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use. Make fruit filling: Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl. Assemble pie: Preheat oven to 425°F. Roll out dough on a lightly floured surface into a 13-inch round, then fit into pie plate. Trim edge and crimp. Transfer fruit filling to pie shell. Loosely cover with foil and bake until apples droop slightly, about 30 minutes. Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, before serving. Serves 12. It may not be the easiest, nor healthiest recipe, but my aunt made this pie for Thanksgiving, and it was the hit of the party. SPC