- 2.5-3# (approx 5-7) firm, tart apples (Granny Smith, Northern Spy, Pippin, Golden Delicious…)
- 2/3 cup sugar (white, brown or a mix)
- 2 T flour
- 1 tsp cinnamon
- 1 T lemon juice
- 1.5 c cranberries (frozen is ok)
- 3/4 c all-purpose unbleached flour
- 3/4 c light brown sugar
- 3/4 c oats
- 1 pinch salt
- 1 stick (4 oz.) cold unsalted butter, cut into ½” cubes
Make Flaky Pie Dough Recipe x 1 (see below)
Preheat oven to 400 degrees; place a sheet pan in oven at this time to heat up as well. (This will catch drips but also provide an even and hotter baking surface for the bottom crust to bake on).
Roll out the larger round of pie dough into a circle of approximately 14” diameter. Gently place into pie pan (either fold in half or roll around pin to transport). Center in pie dish and gently but firmly press into corners of the pie dish. Trim if edges are very irregular. Flute edges and chill in refrigerator while preparing filling and crumble topping. (If desired, roll out the smaller round of dough and chill in refrigerator until you are ready to cut out decorative shapes with mini cookie cutters.)
Peel and core apples. Slice into ¼” wedges. Slice the wedges in half. Measure out ~6 cups of apple slices into bowl. Add sugar, flour, lemon and cinnamon. Gently toss and mix well. Let sit for about 15 minutes.
Prepare Oat Crumble topping. Combine flour, sugar, salt and combine so that it is mixed evenly. Add oats and mix to combine. Sprinkle cubes of butter on dry mixture to coat and work with fingers until mixture resembles sandy, coarse crumbs. Set aside / refrigerate.
Fill cold, rested shell with fruit: roughly divide cranberries into 3 and apples into 2. Place a layer of cranberries on bottom, then a layer of apples, then cranberries, then apples, and finish with remaining cranberries. Press down on the fruit gently to minimize “apple gaps.”
Top with oat crumble mixture by gently pressing it onto the top of the fruit, evenly dispersing it to cover entire top of pie and particularly near sides of pie dish. (If desired, cut out decorative shapes out of your rested, rolled second round of dough and place on top of oat crumble. Sprinkle cut outs lightly with sugar before baking.)
** Chill pie for about 15-20 minutes before baking until dough is firm to the touch.
Place on preheated bakesheet in oven and bake for 30 minutes at 400 degrees. Lower heat to 350 and bake for 30-50 minutes more or until thick juices bubble up and oat crumble is golden brown. If the top is browning too quickly after the first 30 minutes, cover pie with parchment paper or foil until done (or nearly done).
- 2.5 level cups all purpose unbleached flour
- 1 t salt
- 1 t sugar
- 8 oz (2 sticks) cold unsalted butter, cut into Tablespoon-sized chunks
- 4-8 T cold water (amount to vary based on atmospheric variables)
Mix dry ingredients in a medium sized mixing bowl. Add the butter and pinch with your fingers or a pastry blender until the butter is pea-sized and the mixture resembles coarse crumbs. The flour will start to feel a little moist. Be careful not to over mix the butter into the flour mixture. Add the smaller amount of ice water by sprinkling it, 1 T at a time, over the dough. Gently pinch the dough together with your hands until it begins to clump and hold together. If it is still dry and crumbly, add more water, 1 T at a time. Turn the dough onto the table and fold it over itself a couple times (do not overwork).
Use the paddle attachment. Put all dry ingredients in the bowl. Stir to mix. Add all cold butter and mix on low until the mixture looks coarse and crumbly. Run hands through to make sure butter is combined evenly especially along the sides and bottom, and work any large chunks out with your fingers. Turn mixer on low. Pour the smaller amount of water in all at once and mix on low until it begins to hold together. Turn out onto the table and fold over itself a couple times.
Use the metal blade. Put all dry ingredients in and pulse to mix. Take the top off and scatter butter chunks over flour mixture. Pulse a few times until the fat is cut in and pea sized. Add the smaller amount of liquid (drizzle evenly over the top) and pulse a few times until the dough begins to clump into small balls. Open the lid and try to press the dough together. If it will not stick together when pressed, add more of the liquid and pulse a few more times. If it coheres, form into discs, wrap and chill. Don’t let it form a mass on its own while processing – this means you have added too much water and/or over mixed.
Divide the dough roughly into two discs, one slightly larger than the other. (The larger round will be used for your bottom crust, and the smaller round can be used for decorative cut outs or a top crust.)
Flatten into discs about ¾” thick and 4-5” in diameter). Wrap with plastic wrap and put in refrigerator to rest (at least 30 minutes) before using.
If not using within 24-48 hours, double wrap with plastic wrap and put in freezer for up to 1 month. Defrost by thawing in the refrigerator at least 24 hours before rolling.