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DESSERTS- PIES & CRUSTS
Apple Cranberry Crumb Pie
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Apple-
Cranberry Crumb Pie |
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Winner in a local
pie contest...
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TOPPING: |
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1
cup |
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flour |
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½
cup |
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packed golden brown sugar |
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1/3
cup |
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old-fashioned oats |
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¾
tsp |
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ground cinnamon |
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1
stick |
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chilled unsalted butter, cut into small
pieces
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PIE: |
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4
large |
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Granny Smith apples, peeled, cored and
cut into ¾" pieces (should be
approximately 5 cups) |
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16
oz |
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can
whole-berry cranberry sauce |
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¾
cup |
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granulated sugar |
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1
tsp |
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cornstarch |
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One
9 inch |
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deep-dish frozen pie shell |
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vanilla ice cream |
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1 |
To prepare
topping: Mix flour, brown sugar, oats and
cinnamon in a medium bowl. Add butter; cut in
with pastry blender or use your fingertips. Keep
cutting until mixture resembles coarse meal. Set
aside. |
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2 |
To prepare
filling: Place baking sheet in oven and preheat
to 350° F. Toss apples, cranberry sauce, sugar
and cornstarch in large bowl until well blended. |
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3 |
Transfer
apple-cranberry filling to frozen pie shell,
mounding in the center. Sprinkle topping over
pie. Set pie on baking sheet in oven. Bake until
apples are tender, juices bubble thickly and
crust is golden, about 1 hour 10 minutes.
Transfer to rack. Cool 15 minutes. Serve warm
with vanilla ice cream. |
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Servings: 8 |
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Cooking Tips |
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*This pie's juices
tend to bubble over the edge of your pie plate, so be
sure to use the baking sheet. |
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Recipe Source |
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Modified from Bon Appetit, January 1999 |
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