Cranberry-Strawberry Crumb Pie

By Jahel

Ingredients

• Piecrust
• 12 oz. fresh or frozen cranberries
• 12 oz. frozen strawberries
• 1/2 c sugar
• 1/4 c cornstarch
• 1/4 t kosher salt
• Crumb Topping
• 1/2 c flour
• 1/2 c sugar
• 1/2 t cinnamon
• 1/2 t ground ginger
• Pinch of kosher salt
• 1/4 c unsalted butter, softened

Preparation

Step 1

Preheat oven to 350° with rack in lowest position. Toss cranberries, strawberries, sugar, cornstarch, and salt in a large bowl. Transfer to frozen pie shell and return to freezer. Meanwhile make the crumb topping: combine flour, sugar, cinnamon, ginger, and salt in a medium bowl. Add butter and use fingers to work it into dry ingredients until clumps form. Remove pie from freezer, scatter crumb topping over fruit, and place pie on a rimmed baking sheet. Bake until crust and topping are golden brown and fruit is bubbling, 75 to 85 minutes. Let cool for at least four hours before slicing.