Apple Cranberry Crumble Pie

By LimericksLady

Nutrition Facts
Servings: 8
Per Serving % Daily Value*
Calories 391
Total Fat 9.5g 15%
Saturated Fat 5.7g 29%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 214mg 9%
Potassium 381mg 11%
Total Carb 90.3g 30%
Dietary Fiber 30g 120%
Sugars 47.4g
Protein 0.6g
Vitamin A 8% · Vitamin C 24%
Calcium 50% · Iron 27%

Ingredients

• For Filling:
• 2 about 2 lbs apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith and Honey Crisp (about 5 apples)
• 1 heaping cup fresh cranberries
• 1 Tablespoon freshly squeezed lemon juice
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 – 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg, preferably fresh grated
• 1/4 teaspoon salt
• 2 Tablespoons unsalted butter
• 1 Tablespoon plus 1 teaspoon cornstarch
• For Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into cubes

Details

Servings 8

Preparation

Step 1

To Make the Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
The mixture will release at least 1/2 cup of liquid.
In a small saucepan over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.)
Transfer the apple and cranberry mixture to the pie shell.
To make the Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes. Toss in the pistachios.
Sprinkle the crumble over the apple and cranberry mixture. Try to cover the apples completely or they can burn in the oven. Place in the refrigerator to chill while the oven preheats.
Place a rack in the middle of the oven and preheat oven to 400 degrees F. Place pie of a rimmed baking sheet and bake for 45 minutes, until the edges bubble and the apples are cooked through.
Allow to cool for at least an hour before serving. Serve with ice cream and coffee! Enjoy!