Cran-Apricot Surprise Pie

By Late2Serenity

Ingredients

• CRUST
• 1 cup (3 3/8 ounces) whole wheat pastry flour
• 3 tablespoons (3/4 ounce) King Arthur Unbleached Bread Flour
• 1 tablespoon (1/4 ounce) buttermilk powder (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 6 tablespoons (3 ounces) cold unsalted butter
• 2 tablespoons (1 ounce) orange juice
• 3 to 4 tablespoons (1 1/2 to 2 ounces) ice water
• CHEESE FILLING
• 1 cup (one 8-ounce package) cream cheese
• 1/3 cup (2 3/4 ounces) granulated sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• FRUIT FILLING
• heaping 1 cup (4 ounces) fresh or frozen cranberries
• 1 cup (5 1/2 ounces) slivered dried apricots or coarsely chopped dried apricots
• 1 tablespoon (1/2 ounce) lemon juice
• 2/3 cup (5 3/8 ounces) water
• 1 cup (7 ounces) granulated sugar
• 1/8 teaspoon almond extract
• 1 teaspoon vanilla extract
• pinch of salt
• 1 tablespoon (1/2 ounce) unsalted butter
• TOPPING
• 1/3 cup (1 1/4 ounces) King Arthur whole wheat flour, Traditional or White Wheat
• 1/3 cup (1 1/8 ounces) old-fashioned rolled oats
• 1/3 cup (1 3/8 ounces) chopped walnuts
• 1/8 teaspoon salt
• 1/3 cup (2 1/2 ounces) brown sugar, firmly packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 4 tablespoons (2 ounces) cold unsalted butter

Details

Servings 8
Adapted from kingarthurflour.com

Preparation

Step 1

To make the crust: In a medium-sized bowl, whisk together the flours, buttermilk powder, salt, and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Sprinkle in the orange juice, then up to 4 tablespoons water, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.

Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Pat the disk till it's about 1-inch thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.

Preheat the oven to 375°F. Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes. Flour your work surface, and roll the dough into an 11- to 12-inch circle. Transfer the dough to a 9-inch regular (not deep-dish) pie pan that's at least 1 1/4 inches deep. Trim and crimp the edges. Place the crust in the refrigerator to chill, while you're preparing the filling.

To make the cheesecake filling: Gently beat together the cream cheese, sugar, vanilla, salt, and egg, beating slowly until the mixture is nearly smooth; a few lumps are OK. Set it aside.

To make the fruit filling: In a large saucepan, combine the cranberries, dried apricots, lemon juice, water, and sugar. Bring the mixture to a boil over medium heat, and simmer vigorously until the liquid is syrupy and nearly all absorbed, 18 to 25 minutes. Stir frequently towards the end. Remove from the heat, and stir in the extracts, salt, and butter.

To make the topping: In a medium-sized bowl, whisk together the flour, oats, nuts, salt, sugar, cinnamon, and baking powder. Stir in the vanilla. Cut the butter into small cubes, and work it into the dry ingredients, till the mixture is evenly crumbly.

To assemble and bake the pie: Remove the crust from the refrigerator. Spoon the cheese filling into the bottom. Gently dollop the fruit filling on top. Sprinkle with the topping, spreading it evenly over the fruit Bake the pie for 45 minutes, until it's bubbly and the streusel and crust are golden brown. Remove it from the oven, and wait at least 1 hour before cutting. Refrigerate any leftovers.