CRANBERRY APPLE PECAN CRUMBLE PIE

Servings 8 - 10servings
Prep Time 1hour 15 minutes
Cook Time 40 - 50minutes
Passive Time 1hour 30 minutes
Submitted By Ashley Cote from Spoonful of Flavor
Ingredients
  • Pie Dough
  • 2 1/2 cups Unbleached White All-Purpose Flour
  • 2 Tbps Sugar
  • 1/2 tsp Salt
  • 16 Tbsp Butter cold, unsalted, cut into small pieces
  • 6 Tbsp very cold water
  • Fruit Filling
  • 2 cups fresh cranberries
  • 1/4 cup freshly squeezed orange juice
  • 3/4 cup Sugar
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/4 cup Water
  • 3 1/2 pounds Apples peeled, cored and cut into 1/4 inch-thick-slices
  • 1 Tbsp Cornstarch
  • Pecan Crumble Topping
  • 2/3 cup Old Fashioned Rolled Oats
  • 1/3 cup Unbleached White All-Purpose Flour
  • 1/2 cup Sugar
  • 1/2 cup light brown sugar
  • 1/2 tsp ground Cinnamon
  • 1/4 tsp Kosher Salt
  • 3/4 cup Pecans
  • 5 Tbsp unsalted butter melted and cooled
Instructions
Pie Dough
  1. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Filling
  1. To prepare the pie filling, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Cook about 15 minutes, stirring occasionally until berries have popped and juices have thickened to a jam-like consistency (use a wooden spoon to press berries against the side of the pan to break down). Remove from heat, stir in water and cool to room temperature.
  2. Meanwhile, in a large saucepan set over medium heat, add apples, cornstarch and remaining sugar, cinnamon, and salt. Cook, stirring occasionally with a rubber spatula, until the apples start to turn translucent around the edges and the liquid is thick and glossy, 15 to 20 minutes. (You do not want the apples to cook all the way through.) Cool to room temperature.
Crumble Topping
  1. To make the crumble topping, combine oats, flour, sugars, cinnamon and salt in a food processor. Process until finely ground. Add pecans and pulse until coarsely chopped. Add butter and pulse until a crumbly mixture form.
Final Pie Assembly
  1. To make the pie, preheat the oven to 375 degrees F. On a lightly floured work surface, roll out the dough to create a bottom pie crust. Line a 9 inch pie plate with the crust. Spread cranberry mixture on dough in an even layer. Layer apple mixture on top of cranberries and sprinkle with pecan crumble topping. Bake for 45 to 50 minutes, or until the juices start to bubble and the topping is a golden brown.* Transfer to a wire rack to cool slightly before serving.
Recipe Notes

If the pie browns too quickly, cover the top with a piece of foil for the remaining baking time. *Use an egg wash on any exposed pie edges, if desired. ***I like to serve this pie cool or warm.

 
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This recipe is provided to you by Bob's red mill blog
 

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