Sweet apples compliment tart cranberries in our all-butter pastry topped with a crunchy brown sugar cinnamon oat crumble. One of my favorite pies for the holidays!
Course: Dessert
Cuisine: American
Servings: 8slices
Ingredients
CRUST:
2 1/2c.all-purpose flour
1T.granulated sugar
1tsp.kosher salt
1c.frozen unsalted buttergrated
1/2c.ice-cold water
CRUMBLE TOPPING:
3/4c.rolled oats
1/3c.all-purpose flour
1/2c.brown sugar
1/4tsp.ground cinnamon
1pinchground nutmeg
1/4tsp.salt
6T. cold unsalted butter
FILLING:
1/2c.granulated sugar
1/2c.brown sugar
1/4c. plus 2 tsp. arrowroot starch
1tsp.ground cinnamon
1/8tsp.ground cloves
1/8tsp.ground nutmeg
1/8tsp.salt
2T.unsalted butter
1 1/2c.fresh or frozen cranberries
8-9med. Granny Smith applespeeled and diced
1 1/2T.maple syrup
Instructions
CRUST: In a large bowl, whisk together the flour, sugar, and salt; set aside.
Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
Using a wood spoon, stir a 1/2 cup of ice water into the butter/flour mixture until incorporated. Press the dough between your fingers if it holds together it’s ready. Add more water if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Divide the ball in half, flatten each half into a disc, then wrap each disc in plastic wrap.
Refrigerate for at least 1-2 hours before using OR freeze for up to a month and thaw in the refrigerator before using.
CRUMBLE TOPPING: In a medium bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
On a well-floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch deep pie plate, about a 12 to 13-inch circle. Fold dough in half and then into a quarter to make it easier to transfer the dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Trim overhang to one inch and crimp the edges. Chill in the freezer for 20 minutes.
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil; set aside.
FILLING: In a large bowl, whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt.
Melt butter in a large skillet; add cranberries and apples, cook over medium-high heat until apples are slightly tender, and cranberries begin to split and pop. Add maple syrup, cook 1 minute more.
Add fruit to sugar mixture and toss together until combined. Spoon the filling into a chilled pie plate and sprinkle with crumble topping.
Place pie on the prepared baking sheet and bake for 60 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools).