Saturday, May 25, 2013

Apple-Cranberry Crumb Pie

I wanted cake. I needed cake. And I ended up making pie. 

I discovered this pie recipe about a year ago. Will and I first made it at my parents, and it didn't last 'til morning. I'm telling you, when you serve this pie still warm with a scoop of vanilla bean ice cream -- it will change your life.

Making the filling:
I took four granny smith apples...


... and peeled them.


I used a corer to remove the core.


Then I like to cut the slices into smaller slices, no bigger than 3/4 of an inch.


It yielded about 5 cups of apple slices.


Then I added a 14 oz can of whole-berry cranberry sauce, 3/4 cup of sugar, and 1 tsp of cornstarch.



I tossed the apples, cranberry sauce, sugar, and cornstarch in a large bowl until they were well blended.


I piled the filling in a frozen 9 inch deep pie shell.


Making the topping:

I added 1 cup of all purpose flour, 1/2 cup (packed) golden brown sugar, 1/3 cup old-fashioned oats, and 3/4 tsp of ground cinnamon.


Mixed together.


Then I cut up 1/2 cup (one stick) of cold butter...


... and added it to the mix.


In order to get the topping mixed well, I used my hands to really make sure the butter was incorporated into the dry ingredients.


I piled the topping onto the pie and threw it in a 350 degree oven for 1 hour and 10 minutes. I always make sure I put it on a baking sheet because the filling sometimes oozes out of the pie. I also like to preheat the baking sheet in the oven.


1 hour and 15 minutes later...



... and 15 minutes after that!


Swoon.


1 comment:

  1. V- I enjoy your blog, what a great use of yor many talents, not to mention a perfect way to know exactly when to "drop" by:o)

    ReplyDelete