- 30 mins
- 55 mins
Ingredients
- Crust
- 1 Traditional Pastry PieCrust Dough for 9inch double crust Pie
- 1/2 Cup Heavy Cream (to glaze the top crust and crimped pie edges)
- Filing
- 3/4 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- Dash of ground nutmeg
- 8 medium apples, peeled, cored and cut into 1/2-inch chunks
- 2/3 cup dried cranberries
- Cinnamon Sugar Crumb Topping
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into 1/4 cubes
Preparation
Step 1
Heat oven to 425ºF.
Prepare pie shell. Roll out half a ball of dough with rolling pin until it forms a 10 inch circle. Wrap the remaining dough in plastic wrap and reserve for future use, up to five days. Fold your circle of dough in half, place it in a 9 inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thrum and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with a heavy cream. Set the pie shell to the side while you make the filing.
Prepare filing, in small bowl, whisk together sugar, flour, cinnamon and nutmeg.
Place apples in large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated. Add dried cranberries, mixing well to fully incorporate into apple mixture. Place apple mixture in pie shell.
In separate bowl, mix together flour, brown sugar, cinnamon and salt. Using a pastry blender, incorporate the butter by "cutting it in" to the flour until it forms small pea size pieces then sprinkle topping over the apple filling, which is already in the pie crust.
Place pie plate on baking sheet and bake for 15 minutes. Reduce heat to 375 F and continue baking for 40 minutes or until the apples are tender.
Place pie plate to a wire cooling rack and allow the pie to cool and set for 1 ½ hours before serving.