The Simplest Cranberry-Apple Crumb Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Untried Ingredients:
1 (9 inch) unbaked pie shells, refrigerated |
2 cups fresh cranberries (picked over for stems) |
2 large apples, peeled, quartered, cored, and thinly sliced crosswise |
2/3 cup sugar |
1 tablespoon fresh lemon juice |
1 1/2 cups all-purpose flour |
1/2 cup all-purpose flour |
1/2 cup sugar |
1/4 teaspoon ground cinnamon |
1/4 cup cold unsalted butter, cut into 1/4-inch pieces |
Directions:
1. Put the cranberries and apples in a large mixing bowl; stir to combine.
2. Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
3. Scrape the filling into the chilled pie crust; smooth the top with your hands.
4. Place pie on the center rack of a 400° oven; bake for 30 minutes.
5. While the pie is baking, make the topping-in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
6. Take the pie out of the oven and lower oven temperature to 375°.
7. Sprinkle the crumb topping over the filling and press gently to compact.
8. Return pie to oven-rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
9. Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
10. Put pie on a wire rack to cool for at least 1 hour before serving.
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