Apple Cranberry Crumble Pie
By Shoofly Pie Co. in Seattle, Washington
Apple Cranberry Crumble Pie
By Shoofly Pie Co. in Seattle, Washington
Yield/Serves:
Makes 1 pie
Flaky Pie Dough
Filling
Oat Crumble Topping
- 2½ level cups all-purpose unbleached flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into tablespoon-sized cubes
- 4–8 tablespoons cold water
Filling
- 2½–3 pounds (5–7 medium) firm, tart apples
- 2/3 cup sugar
- 2 tablespoons all-purpose unbleached flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1½ cups cranberries (fresh or frozen)
Oat Crumble Topping
- ¾ cup all-purpose unbleached flour
- ¾ cup light brown sugar
- ¾ cup oats
- 1 pinch of salt
- 4 ounces (1 stick) cold unsalted butter, cut into half-inch cubes
This recipe was custom made for the Sur La Table Stoneware Pie Dish, and contains 25% more crust and filling than standard pie dishes. The directions utilize a food processor but the dough can also be formed in a stand mixer or by hand.
Flaky pie dough: Use metal blade of food processor. Put all dry ingredients in and pulse to mix. Scatter butter cubes over flour mixture. Pulse a few times until the butter is cut in and pea-sized.
Add 4 tablespoons of cold water (drizzle evenly over the top) and pulse a few times until the dough begins to clump into small balls. Open lid and try to press the dough together. If it doesn’t hold together when pressed, begin adding more water 1 tbsp. at a time, pulsing in between until it holds together.
Divide the dough roughly into two balls, 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 cutouts or a top crust.) Flatten into discs about ¾" thick and 4–5" in diameter. Wrap with plastic and put in refrigerator to rest for at least 30 minutes. (If not using within 24–48 hours, double wrap with plastic and put in freezer for up to one month. Defrost by thawing in the refrigerator for at least 24 hours.)
Preheat oven to 400 degrees F. Put a sheet pan on lowest rack. Make Flaky Pie Dough x 1 (above). Roll out the larger disc of pie dough into a circle of approximately 14 " diameter; center in pie dish and gently but firmly press into corners. Trim edges if needed. Fold overhang of dough under itself and crimp around the edge of the pie dish. If desired, roll out smaller disc of dough to use for decorative cutouts. Chill both in refrigerator.
Prepare the filling: Peel and core apples. Slice into ¼" wedges, then slice in half. Measure out 6 cups of apple slices into a bowl. Add sugar, flour, lemon juice and cinnamon. Gently toss to mix well. Let sit for 10–15 minutes.
Prepare the oat crumble: Combine flour, sugar, salt and mix evenly. Add oats and mix to combine. Scatter cubes of butter into dry mixture to coat and work with fingers until mixture resembles sandy, coarse crumbs.
Form the pie: Roughly divide cranberries into thirds and apples in half. Fill pie shell by placing a layer of cranberries on bottom, then a layer of apples. Repeat and finish with remaining cranberries.
Press down on the fruit gently to minimize apple gaps. Top with oat crumble mixture: gently press onto the top of the fruit, evenly covering the entire top and particularly near the rim of the pie dish. If desired, cut decorative shapes out of smaller round of dough, place on top of pie, and sprinkle lightly with sugar. Chill pie for 15–20 minutes until dough is firm to the touch.
Bake: Place chilled pie on preheated pan in oven and bake for 30 minutes. Lower heat to 350 degrees F 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 20 minutes, cover pie with parchment paper or foil until done (or nearly done).
Flaky pie dough: Use metal blade of food processor. Put all dry ingredients in and pulse to mix. Scatter butter cubes over flour mixture. Pulse a few times until the butter is cut in and pea-sized.
Add 4 tablespoons of cold water (drizzle evenly over the top) and pulse a few times until the dough begins to clump into small balls. Open lid and try to press the dough together. If it doesn’t hold together when pressed, begin adding more water 1 tbsp. at a time, pulsing in between until it holds together.
Divide the dough roughly into two balls, 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 cutouts or a top crust.) Flatten into discs about ¾" thick and 4–5" in diameter. Wrap with plastic and put in refrigerator to rest for at least 30 minutes. (If not using within 24–48 hours, double wrap with plastic and put in freezer for up to one month. Defrost by thawing in the refrigerator for at least 24 hours.)
Preheat oven to 400 degrees F. Put a sheet pan on lowest rack. Make Flaky Pie Dough x 1 (above). Roll out the larger disc of pie dough into a circle of approximately 14 " diameter; center in pie dish and gently but firmly press into corners. Trim edges if needed. Fold overhang of dough under itself and crimp around the edge of the pie dish. If desired, roll out smaller disc of dough to use for decorative cutouts. Chill both in refrigerator.
Prepare the filling: Peel and core apples. Slice into ¼" wedges, then slice in half. Measure out 6 cups of apple slices into a bowl. Add sugar, flour, lemon juice and cinnamon. Gently toss to mix well. Let sit for 10–15 minutes.
Prepare the oat crumble: Combine flour, sugar, salt and mix evenly. Add oats and mix to combine. Scatter cubes of butter into dry mixture to coat and work with fingers until mixture resembles sandy, coarse crumbs.
Form the pie: Roughly divide cranberries into thirds and apples in half. Fill pie shell by placing a layer of cranberries on bottom, then a layer of apples. Repeat and finish with remaining cranberries.
Press down on the fruit gently to minimize apple gaps. Top with oat crumble mixture: gently press onto the top of the fruit, evenly covering the entire top and particularly near the rim of the pie dish. If desired, cut decorative shapes out of smaller round of dough, place on top of pie, and sprinkle lightly with sugar. Chill pie for 15–20 minutes until dough is firm to the touch.
Bake: Place chilled pie on preheated pan in oven and bake for 30 minutes. Lower heat to 350 degrees F 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 20 minutes, cover pie with parchment paper or foil until done (or nearly done).