Sunny Anderson's Fruit Crunch Pie

By miss5elements

Ingredients

• For the filling:
• 1 premade pie crust
• 2 Granny Smith apples, peeled, cored, and thinly sliced
• 8 ounces blueberries
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• Grated zest of 1 lemon
• 2 tablespoons all-purpose flour
• Kosher salt
• For the topping:
• 1 cup cinnamon-flavored granola mix
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• Kosher salt

Details

Servings 1
Adapted from msnbc.com

Preparation

Step 1

Prep the crust. Unroll 1 pie dough round and press into the bottom of a 9-inch pie pan. Using your pointer finger, press the dough flat and up the sides, letting the excess hang over. Using a fork, press the dough down on the lip of the pie pan all around. Use a knife to remove the excess crust around the edges and discard any scraps. Chill for 30 minutes. Preheat the oven to 400°F.

Make the filling. In a large bowl, combine the apples, blueberries, raisins, cranberries, granulated sugar, brown sugar, pumpkin pie spice, lemon zest, flour, and a tiny pinch of salt. Stir to coat.

Mix the topping. Put the granola, lemon juice, butter, brown sugar, and a tiny pinch of salt in a food processor. Pulse just once or twice to break up the granola and combine the ingredients.


Bake the pie. Fill the prepared crust with the fruit filling. Level with a rubber spatula or the back of a spoon and evenly sprinkle with the topping. Use aluminum foil strips to tent the edges of the crust and prevent overbrowning. Reduce the oven temperature to 375°F and put the pie in right away. Bake until the filling is bubbling and the granola is golden, 35 to 40 minutes.