After finishing off the Thanksgiving Pumpkin Pie I just had to bake another pie.
Because a House just isn’t a Home unless there are some homemade baked goods in its kitchen, especially during the Holiday Season! 🙂
I took a recipe for an Apple-Cranberry Crumb Pie and tweaked it up a bit.
It is very yummy! Not too sweet and not too tart; just perfect.
As always, I made my own homemade crust so the following instructions will be for the pie itself.
Preheat oven to 425 degrees
Ingredients for the Topping
1/2 cup unbleached all-purpose flour
1/3 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
5 tbsp unsalted butter, cold and cut into smaller pieces
Ingredients for the Filling
3/4 cup white sugar
1/4 cup packed brown sugar
2 tbsp unbleached all-purpose flour
1 tbsp cinnamon (or whatever amount you prefer; add nutmeg if you like it too)
3 medium to large size baking apples (I used Winesap)
1 12-oz bag fresh cranberries
Prepare topping by combining all ingredients, except butter, in a small bowl. Mix well. Add butter and use a pastry blender to combine into the mixture until there are small pea-size pieces. Hold aside until filling is in the crust.
Prepare filling by whisking/sifting together the sugars, flour and cinnamon in a small bowl. Cut up the apples into small chunks/slices and put into a large bowl with the cleaned fresh cranberries. Add the sugar/flour/cinnamon mixture and mix together well. Place this into the prepared pie crust and then sprinkle the topping over all.
Bake for 15 minutes at 425 degrees and then reduce the temperature to 375 degrees for approx 40-50 minutes or until apples are tender and everything is bubbly.