Apple Cranberry Pie

 

Total time: 4.5 hours Active time: 50 minutes

Yield: 1 9-inch pie

​​Crust Ingredients:
1 1/3 cups flour
1/2 tsp salt
1/3 cup vegetable oil
2-3 TB cold water

Pie filling ingredients:

2 lbs. apples (5-6)

8 oz. fresh or frozen cranberries

1/2 cup light brown sugar

3 TB flour

1/2 tsp cinnamon

1/4 tsp salt

2 1/2 TB lemon juice

1/2 stick unsalted butter

Topping ingredients:

3/4 cup flour

1/4 cup packed light brown sugar

1/2 tsp cinnamon

1/8 tsp salt

1/2 stick melted unsalted butter

1/2 cup chopped pecans

Instructions:

1. Mix flour and salt in a bowl. Add oil and mix until particles are the size or peas. Sprinkle in cold water, 1 TB at a time until dough almost cleans side of the bowl. Add oil if necessary. Press firmly into a ball. 

2. Roll out using wax paper on both sides. Use wax paper cut to 2 inches larger than the pie plate. Sprinkle some water under the wax paper to help it stay in place. Roll the dough to 13 inches across and place in pie plate. Fold the overhanging edges under and crimp. You can also just use your fingers and squish the dough out into the pie plate.

3. Stir crumble topping ingredients except pecans. Stir in pecans. 

4. Stir together pie filling ingredients except butter.

5. Preheat oven to 425 with rack in lower third. Place a pan or foil on the bottom rack to catch drips.

6. Pour the filing into the pie plate and dot with slices of butter. (Don't add topping yet!) Loosely cover with foil. Bake 30 minutes. Reduce heat to 375. Add the topping and bake 30-45 minutes. Cool for 2-3 hours before serving. 

Notes: This is not the prettiest apple pie but it tastes the best! This Dutch apple cranberry pie is the perfect way to celebrate the fall season. The tart cranberries and sweet apples are a delicious combination. I like oil crust because my mom often made that kind but you can also use a butter or shortening pie crust for the bottom.