Apple-Cranberry Crumb Pie

By ezunich

Ingredients

• Streusel
• 1 cup all purpose flour, divided
• 1 cup (packed) golden brown sugar, divided
• 12 tbs (1 1/2 sticks) chilled unsalted butter, cubed, divided
• 2 tsp ground cinnamon, divided
• 1 1/2 cups old-fashioned oats, divided
• Filling
• 1 1/2 cups sugar, divided
• 6 tbs cornstarch, divided
• 4 tsp ground cinnamon, divided
• 7 pounds Golden Delicious apples (about 14 medium-large), peeled, quartered, cored, cut crosswise into scant 1/4-inch-thick slices
• 1 cup cranberries, divided
• 2 tbs finely grated orange peel, divided
• 2 Pie Crusts

Details

Servings 2

Preparation

Step 1

Streusel:
Combine 1/2 cup flour, 1/2 cup brown sugar, 6 tablespoons butter, and 1 teaspoon cinnamon in medium bowl. Using fork, mash until moist clumps form. Mix in 3/4 cup oats. Repeat with remaining flour, brown sugar, butter, cinnamon, and oats in another medium bowl. (Can be made 7 days ahead. Cover each bowl and chill.)

Filling:
Whisk 3/4 cup sugar, 3 tablespoons cornstarch, and 2 teaspoons cinnamon in large bowl to blend. Mix in half of apples. 1/2 cup cranberries, and 1 tablespoon orange peel. Repeat with remaining sugar, cornstarch, cinnamon. apples. cranberries, and orange peel in another large bowl. Let stand until juices form, stirring occasionally, about 15 minutes.

Position rack in bottom third of oven and preheat to 350°. Roll 1 dough disk out on lightly floured surface to 13- to 14-inch round. Transfer to 10-inch diameter glass pie dish. Fold overhang under and crimp edge. Repeat with second dough disk. Transfer each bowl of filling to 1 prepared crust. Sprinkle 1 batch of streusel evenly over each pie, pressing lightly to adhere.

Bake pies until streusel is golden and crisp, apples are tender, and juices are bubbling thickly, about 1 hour 15 minutes. Cool pies to room temperature before serving.