Cranberry-Apple Crumble Pie Recipe

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Cranberry-Apple Crumble Pie
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Ingredients
19
Count
Nutrition
651
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  2. Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
  3. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Make crumble topping: Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
  5. Make fruit filling: Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
  6. Assemble pie: Preheat oven to 425°F with rack in lower third.
  7. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
  8. 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, 2 to 3 hours.
  9. Cooks'notes: •Dough can be chilled up to 3 days. •Pie can be made 1 day ahead and kept, loosely covered, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 651.38 Kcal (2727 kJ)
Calories from fat 310.94 Kcal
% Daily Value*
Total Fat 34.55g 53%
Cholesterol 55.09mg 18%
Sodium 126.73mg 5%
Potassium 300.87mg 6%
Total Carbs 76.86g 26%
Sugars 43.36g 173%
Dietary Fiber 6.12g 24%
Protein 6.83g 14%
Vitamin C 20.8mg 35%
Vitamin A 0.2mg 8%
Iron 12.5mg 69%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 254.52 Kcal (1066 kJ)
Calories from fat 121.5 Kcal
% Daily Value*
Total Fat 13.5g 53%
Cholesterol 21.52mg 18%
Sodium 49.52mg 5%
Potassium 117.56mg 6%
Total Carbs 30.03g 26%
Sugars 16.94g 173%
Dietary Fiber 2.39g 24%
Protein 2.67g 14%
Vitamin C 8.1mg 35%
Vitamin A 0.1mg 8%
Iron 4.9mg 69%
Calcium 23.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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