An easy homemade crust, filled with fresh apples and cranberries and topped off with a crumbly cinnamon-sugar and oat mixture.
1 1/2Call purpose flour
1/2Ccold unsalted buttercubed
4large apples5-6 cups
3Tbspall purpose flour
1Ccranberriesfresh or frozen
1/4Cold fashioned oats
1/4Call purpose flour
1/4Ccold unsalted buttercubed
Preheat oven to 425°F.
Combine first 4 dough ingredients in the bowl of a food processor. Pulse until small pea size balls form. Add ice water, blending until mixture holds together forming a smooth ball of dough. Transfer to a silicone work mat, or floured work station. Lightly cover with plastic wrap, roll out to 1" or more beyond the size of your pie plate. Carefully transfer to pie plate, flute or crimp edges as desired.
Prepare your filling by peeling, coring and slicing apples into thin pieces. Add to a large bowl with cranberries and remaining dry filling ingredients. Toss to coat. Add to prepared pie dish.
In a medium bowl add topping ingredients, work with a pastry blender until mixture is crumbly. Spoon mixture over entire pie.
Bake at 425°F for 10 minutes, then reduce heat to 350°F for 60-70 minutes. Remove from the oven and allow to cool before slicing. Enjoy with fresh sweetened whipped cream or vanilla ice cream. Store any remaining pie in the refrigerator.
Yields 1: 9 1/2" pie or serves roughly 6-8.An original recipe from Baked by Rachel
Apple Cranberry Crumb Pie - https://www.bakedbyrachel.com/apple-cranberry-crumb-pie/