Name: CRANBERRY APPLE CRUMBLE PIE
Total time: 1 h 30 min
Ingredients: 1 store bought or homemade pie crust; 1 egg + 1 Tbl milk for eggwash for the crust; 1/2 cup packed light brown sugar; 6 Tbsp all-purpose flour; 1 tsp Vietnamese Cinnamon; 5 Tbsp butter, cold and cubed; 1/2 cup oats; 6 cups peeled, sliced Granny Smith or Honeycrisp apples (about 5 apples); 1 cup fresh or frozen cranberries; 1/2 cup packed light brown sugar; 1/4 cup flour; 2 tsp Apple Pie Spice; 1/2 tsp Baker's Salt

CRANBERRY APPLE CRUMBLE PIE

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Servings

servings

Total time

hour

minutes

There’s no better way to celebrate fall than with a warm slice of this Cranberry Apple Crumble Pie. The stud the filling with Apple Pie Spice to bring warm autumn spices to the sweet apples. Use fresh or frozen cranberries to give this pie a tart complimentary finish. You nestle it all in a flaky pie crust and top it with a buttery, cinnamon-spiced oatmeal crumble. The combination of textures and flavors is all about the feelings of the fall season.

Ingredients

1 store bought or homemade pie crust
1 egg + 1 Tbl milk for eggwash for the crust
For the Crumble Topping:
1/2 cup packed light brown sugar
6 Tbsp all-purpose flour
1 tsp Vietnamese Cinnamon
5 Tbsp butter, cold and cubed
1/2 cup oats
For the Pie Filling:
6 cups peeled, sliced Granny Smith or Honeycrisp apples (about 5 apples)
1 cup fresh or frozen cranberries
1/2 cup packed light brown sugar
1/4 cup flour
2 tsp Apple Pie Spice
1/2 tsp Baker’s Salt

Instructions

For the Crumble:
Mix the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter until the mixture is crumbly. Stir in the oats. Refrigerate until ready to use.
For the Pie:
Heat the oven to 400°F. Roll out the pie crust until about 1/8 inch thick. Place in a 9-inch pie tin. Crimp the edges and brush the edges with egg wash. Place in the refrigerator.
In a bowl, combine the apple slices, cranberries, brown sugar, flour, Apple Pie Spice and salt. Pour the filling into the chilled crust. Sprinkle the cold crumble topping all over the filling.
Place the pie on a baking sheet and move to the oven. Bake for 20 mins then reduce the oven temp to 350°F. Bake for 30-40 mins or until the filling is bubbly and the crumble is brown. The internal temp should be 200°F. If the edges are getting two brown, use a pie shield or strips of foil. If the entire pie is getting too brown, tent the pie loosely with foil.
Cool the pie completely on a rack. Note that the pie will not hold its shape if sliced while warm – still delicious. If you want neat and tidy slices, allow the pie to cool completely.