APPLE CRANBERRY PIE WITH WALNUT CRUMBLE TOPPING
10 cups apples, peeled and sliced ⅛” thick (about 6-8, any combo of Honey Crisp, Granny Smith, Gala, Cortland, etc…)
1 cup fresh cranberries
2 tablespoons lemon juice
⅓ cup flour
1 cup sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¾ cup flour
½ cup brown sugar, packed
1 teaspoon cinnamon
¾ cup walnuts, chopped into small pieces
1 stick butter, melted
Pie crust for 10” pie (recipe below or store bought)
Preheat oven to 375 degrees.
Place the apples and cranberries in a very large bowl and pour the lemon juice over them. Lightly toss to coat.
Combine the flour, sugar, cinnamon, nutmeg, and cloves in a small bowl and whisk to combine. Pour this mixture over the apples in the large bowl and toss to coat until all of the dry ingredients are coating the apples.
To make the crumb topping, combine the flour, brown sugar, cinnamon, and walnuts in a small bowl and whisk to combine. Stir in the melted butter until just combined and crumbly.
Roll out the pie crust and place in a 9” or 10” pie plate. Crimp the edges to form crust. Place the coated apples in the base of the crust in an even layer. Top evenly with the crumb topping.
Place the pan on a foil-lined baking sheet and place in the oven. Bake for 1 hours until golden brown and the apples are tender when pierced with a steak knife. Cool for at least 1 hour to set.
Slice and serve warm or at room temperature with vanilla ice cream on top
1 teaspoon salt
3 cups flour
½ cup cold shortening
½ cup butter
8-10 tablespoons ice water
1 teaspoon white vinegar
Mix the flour and salt in a large bowl.
Cut in shortening with a pastry blender until the mixture is crumbly and resembles coarse meal.
Beat the egg, vinegar, and 8 tablespoons of the water together in a separate bowl.
Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together. You may have to add additional small amounts of water. However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough. Turn onto the countertop, divide in half, and gently press together to form into 2, 1-2″ thick discs. Wrap each disc in saran wrap and refrigerate for at least 1 hour.