Cranberry Apple Pie with Crumb Topping Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crumb Topping
3/4 c. all-purpose flour
1/3 c. light brown sugar
1/4 c. sugar
1/8 tsp. salt
2 tbsp. cinnamon
3/4 stick unsalted butter, chilled and cut into pieces
Pie Filling
1 prepared 10-inch deep dish pie crust
1 c. cranberry juice
1 12-oz. package fresh cranberries
3 granny smith apples, peeled, cored, and thinly sliced
2 golden delicious apples, peeled, cored, and thinly sliced
2 tbsp. flour
1 tbsp. fresh lemon juice
1 tbsp. cinnamon
1/2 tsp. salt
2 tbsp. unsalted butter, cut into 1/2-inch slices
1/2 tsp. ground cloves
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Directions: |
Directions:Crumb Topping
Mix flour, brown sugar, sugar, salt, and cinnamon in bowl. Using your hands work in butter pieces until large clumps form. Chill.
Pie Filling
Preheat oven to 400.
Place apples in a large bowl of water with lemon juice. This will help the apples to not brown.
In sauce pan over medium-high heat, stir together 3/4 cup brown sugar and cranberry juice. Add cranberries and bring to simmer. Reduce heat and simmer until almost all liquid is absorbed. Stir and cook about 25 minutes. Set aside to cool.
Drain apples. Toss with flour, cinnamon, salt, and 3-4 cup brown sugar to coat apples. Mix cranberry mixture with apple mixture. (I put the cranberry mixture on top of the apples in the pie). Place apples and cranberry in pie shell. Dot with sliced butter. Top with crumb mixture. Bake pie15 minutes. Reduce heat to 375 and bake about 50 minutes. |
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