Apple Cranberry Crumble Pie
Categories
DessertsThe Episode
Apples such as Granny Smith, Northern Spy, Pippin, and Golden Delicious will be ideal here, or your favorite tart, firm apple. Note that the filling of apples and cranberries is mounded pretty high but will settle as it cooks, as you’ll see in video above.
Flaky Pie Dough
Ingredients
- 1 1/4 cups all-purpose unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 ounces (1 stick) cold unsalted butter, cut into tablespoon-sized chunks
- 3 to 4 tablespoons ice water, more if needed
Directions
- By Hand:
Stir together the flour, salt, and sugar in a medium bowl. Add the cold butter and work the butter into the flour with your fingers or a pastry blender until the butter is pea-sized and the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water 1 tablespoon at a time, sprinkling it over the dough and stirring it into the flour. Pinch some of the dough together in your hand; if it holds together well, no more water is needed. If it is still dry and crumbly, add more water, 1 tablespoon at a time. Turn the dough onto the counter and fold it over itself a couple times (do not overwork). - By Mixer:
Combine the flour, salt, and sugar in the bowl of a mixer fitted with the paddle attachment and blend at low speed to mix. Add the cold butter and mix on low until the mixture looks coarse and crumbly. Make sure butter is combined evenly, using a rubber spatula to scrape along the sides and bottom, mixing a bit more if needed. With the mixer on low, add 3 tablespoons of the ice water all at once and mix until it begins to hold together. Pinch some of the dough together in your hand; if it holds together well, no more water is needed. If it is still dry and crumbly, add more water, 1 tablespoon at a time. Turn the dough onto the counter and fold it over itself a couple times (do not overwork). - By Food Processor:
Combine the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade and pulse to mix. Take the top off and scatter the cold butter chunks over the flour mixture. Pulse a few times until the butter is pea-sized and the mixture resembles coarse crumbs. Drizzle 3 tablespoons of the ice water evenly over the flour 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 water 1 tablespoon at a time and pulse a few more times until it clumps together when pressed (the dough shouldn’t form a ball in the food processor, which risks overworking it). Turn the dough onto the counter and fold it over itself a couple times (do not overwork). - Resting and Rolling:
Form the dough into a disc about 3/4-inch thick and 4 to 5 inches in diameter. Wrap with plastic wrap and refrigerate to rest for at least 30 minutes before using. If not using the dough within 48 hours, double wrap it with plastic wrap and freeze for up to 1 month. Defrost by thawing in the refrigerator at least 24 hours before rolling out. - Roll out the pie dough into a circle about 14 inches across. Gently line a pie pan with the dough, either folding it in half or rolling it around the rolling pin to transport. Center it in the dish and gently but firmly press it into the bottom edge. Trim excess overhang if needed. Flute the edges and chill in the refrigerator while preparing the filling and crumble topping.
Filling
Ingredients
- About 6 cups peeled and chopped firm, tart apples (about 4 to 5 apples)
- 1 tablespoon lemon juice
- 2/3 cup sugar (white, brown or a mix)
- 2 tablespoons all-purpose unbleached flour
- 1 teaspoon cinnamon
- 1 1/2 cups cranberries (frozen is okay)
Directions
- Put the apples in a large bowl. Add the lemon juice, sugar, flour, and cinnamon and toss to evenly coat. Let sit for about 15 minutes.
Oat Crumble Topping
Ingredients
- 3/4 cup all-purpose unbleached flour
- 3/4 cup light brown sugar
- 1 pinch salt
- 3/4 cup oats
- 4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes
Directions
- Stir together the flour, sugar, and salt in a medium bowl, then stir in the oats. Add the cubed butter, gently toss it in the flour mixture and work the butter into the flour with your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside; refrigerate if room is warm or made ahead.
Assembling and Baking
Directions
- Preheat the oven to 400°F. Place a rimmed baking sheet in the oven 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).
- Scatter about 1/3 of the cranberries on the bottom of the pie shell, top with half the apples. Add another layer of 1/3 cranberries and the remaining apples. Scatter the remaining cranberries over, pressing gently on the fruit to minimize “apple gaps.” Note that the filling will be well mounded at this point, but it will settle as it bakes.
- Top the filling with the oat crumble mixture by gently pressing it onto the top of the fruit, evenly dispersing it to cover the entire top of the pie and particularly near sides of the pie dish. Refrigerate the pie until the dough is firm to the touch, about 20 minutes, before baking.
- Place the pie pan on the preheated baking sheet in the oven and bake for 30 minutes. Reduce the heat to 350°F and bake until thick juices bubble up and the oat crumble is golden brown, 30 to 50 minutes longer. If the top is browning too quickly, cover the pie loosely with foil.
- Set the pie on a rack to cool before cutting into pieces to serve.
