Apple Cranberry Crumble Pie

Cranberries, apples, cinnamon all encased in a buttery pie crust - what signals fall more than this! 

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Ingredients...

Crust:

• 1 large egg
• 1 tbsp white vinegar
• 1/2 cup cold water
• 2 1/2 cups unbleached all-purpose flour
• ½ tsp kosher salt
• 2 sticks (16 tablespoons) of butter, cold

Filling:

• 2½–3 pounds (5–7 medium) firm, tart apples
• 2/3 cup granulated sugar
• 2 ttbsp all-purpose unbleached flour
• 1 tsp ground cinnamon
• 1 tbsp freshly squeezed lemon juice
• 1½ cups cranberries (fresh or frozen)

Topping:

• ¾ cup all-purpose unbleached flour
• ¾ cup light brown sugar
• ¾ cup oats
• 1 pinch of salt
• 8 tbsp (1 stick) cold unsalted butter, cut into half-inch cubes

 Method…

1. Pie Crust: Place egg, vinegar and water into a small bowl and whisk lightly with a fork or mini whisk. Add 2 or 3 ice cubes if making dough on a hot day. Set aside.
2. Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
3. Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
4. Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
5. Filling:  Peel and core apples. Slice into ¼" wedges, then slice in half. Measure out 6 cups of apple slices into a bowl. Add sugar, flour, lemon juice and cinnamon. Gently toss to mix well. Let sit for 10–15 minutes.
6. Topping:  Combine flour, sugar, salt and mix evenly. Add oats and mix to combine. Scatter cubes of butter into dry mixture to coat and work with fingers until mixture resembles sandy, coarse crumbs.
7. Prepare Pie Dough:  Preheat oven to 400 F. Put a sheet pan on lowest rack. Roll out one disc of pie dough into a circle of approximately 14-inches in diameter; centre in pie dish and gently but firmly press into corners. Trim edges if needed. Fold overhang of dough under itself and crimp around the edge of the pie dish. Wrap remainder of dough and refrigerate if using within a day or freeze for later use. Chill pie plate in refrigerator.
8. Roughly divide cranberries into thirds and apples in half. Fill pie shell by placing a layer of cranberries on bottom, then a layer of apples. Repeat and finish with remaining cranberries.
9. Press down on the fruit gently to minimize apple gaps. Top with oat crumble mixture: gently press onto the top of the fruit, evenly covering the entire top and particularly near the rim of the pie dish. Chill pie for 15–20 minutes until dough is firm to the touch.
10. Bake: Place chilled pie on preheated pan in oven and bake for 30 minutes. Lower heat to 350 F and bake for 30–50 minutes more, or until thick juices bubble up and oat crumble is golden brown. If the top is browning too quickly after the first 20 minutes, cover pie with parchment paper or foil until done (or nearly done).

Makes one 10-inch pie

These items are perfect for this recipe

• Baking bowls
• Pastry Cutter
• Measuring spoons and cups
• Pie Dish/Plate
• Rolling Pin
• Apple Wedger