Cranberry Apple Pie with Crumb Topping
1 1/2 cups all purpose flour
3/4 cup brown sugar
1/3 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 sticks unsalted butter, chilled and cut into pieces
Pie and Crust:
1 1/2 cups light brown sugar, divided
1/2 cup cranberry juice (I have use orange juice, grape juice)
1 Cup cranberries (about 8 ounces)
4 cups Grannysmith apples, peeled, cored and thinly sliced
3 cups Golden delicious apples, peeled, cored and thinly sliced (I used all Granny Smiths)
2 tbsp flour
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1/2 tsp salt
1 prepared 9" deep dish pie crust, unbaked
2 tbsp unsalted butter, cut into 1/2" slices
To make crumb topping: Mix flour, brown sugar, sugar, salt and cinnamon in a bowl. Using your hands, work in butter pieces untiil large clumps form. Divide mixture in half; freeze one half in a plastic storage bag for later use, and set aside the other half for use in this recipe. In a saucepan, over medium-high heat, stir together 3/4 cup brown sugar and cranberry juice. Add cranberries and bring to a simmer. Reduce heat and simmer until almost
all the liquid is absorbed. Continue to simmer stirring often, about 25 minutes. Set aside to cool.
Toss all apples , flour, lemon juice, cinnamon, salt and 3/4 cup brown sugar in a large bowl to blend. Drain cranberries (I didnt as it was very thick) and toss in with apple mixture. Preheat oven to 400 degrees. Remove prepared pie crust from the freezer and fill with apple and cranberry mixture. Dot with butter and sprinkle with crumb topping. Bake pie 15 minutes ; reduce heat to 375 and bake until crust is golden, about 50 minutes. If crumb topping begins to brown too quickly, tent with foil. Transfer to rack to cool at least two hours. Serve warm or at room temperature topped with a scoop of vanilla ice cream or sliced cheddar cheese.
Note: You can use the other frozen half of the crumb topping to make this pie again, or sprinkle over ice cream. Defrost the topping and toast on a baking sheet at 350 degrees for 15 minutes.
Enjoy! We love this pie