Cranberry-Apple Crumble Pie

Cranberry-Apple Crumble Pie
Adapted from Gourmet, November 2009; serves 8

You didn't think I'd leave you with no recipe did you? Sure, Thanksgiving is officially over, BUT that never means that you can't make more pie. You're probably running low anyway, right? And this here pie is a great version of apple pie and a great way to use any leftover cranberries. Sweet and tart. That's my kinda pie.

ingredients
pastry dough
1 1/2 c ap flour
3/4 stick unsalted butter, cold, cut into 1/2-inch cubes
2 T vegetable shortening, cold, cut into 1/2-inch cubes
3-4 T ice water

crumble topping
3/4 c ap flour
1/4 c packed light brown sugar
1/2 t cinnamon
1/8 t salt
1/2 stick unsalted butter, cold, cut into 1/2-inch pieces
1/2 c pecans, coarsely chopped

fruit filling
2 lb mixed apples, peeled, cored, and thinly sliced
8 oz fresh cranberries (or frozen, unthawed)
1/2 c packed light brown sugar
3 T ap flour
1/2 t cinnamon
1/4 t salt
2 1/2 T fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces

instructions

  1. make pastry: blend flour, butter, shortening, and salt into bowl with fingertips or pastry cutter (or by pulsing in a food processor a few times) just until mix resembles coarse meal with some rough clumps. drizzle 3 T ice water and gently stir with a fork until incorporated. squeeze a portion, and if dough doesn't clump together, add another T water. don't overwork the dough! turn out dough onto a sheet of plastic wrap and gather dough into round disk. cover with wrap and place in fridge for an hour.
  2. make crumble topping: stir together flour, brown sugar, cinnamon, and salt in small bowl. blend in butter with fingertips until large clumps form, then stir in pecans. chill until ready to use.
  3. make fruit filling:  stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
  4. assemble pie: preheat oven to 425 F with rack in lower third. roll out dough on lightly floured surface with lightly floured rolling pin into a 13-inch round, then fit gently into pie plate. trim edges, leaving a 1/2-inch overhand, then fold and crimp. transfer fruit filling to pie shell. loosely cover with foil and bake until apples droop slightly, about 30 minutes. reduce oven to 375 F. sprinkle crumble topping over filling is bubbling, and apples are tender, 45 minutes to 1 hour more. cool completely, 2 to 3 hours.
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