Apples, spices, crumbly topping – oh my. This is a huge, fragrant, pie-cooling-on-the-window sill sort of country pie that is superb for a crowd. Make sure your spices are fresh as can be and pile the apples on high.
Prepared pie dough, crust for a 9-10 inch bottom pie crust such as Country Fair Pie Dough or Thirty Second Classic Pie Dough or Classic BB Pie Dough.
1 ½ cups all-purpose flour
¾ cup light brown sugar, packed
¼ cup white sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
¾ cup unsalted butter, cut into chunks
8-12 large apples, pared and cored
1/2 cup chopped cranberries
1 cup sugar
1/4 teaspoon cinnamon
2 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
For the crumb topping, combine all ingredients except the butter in a food processor. Add in the butter chunks and process to make a mealy mixture. Set aside.
For the apples, peel and pare, and then toss with cranberries, sugar, cinnamon, cloves, lemon juice and flour.
Preheat oven to 425 F. Line the pie pan with pie dough. Load and mound apples into pie shell. Top with the crumb topping, patting slightly to make it adhere.
Place on baking sheet and bake for 15 minutes at 425 F., then reduce temperature to 350 F. and bake for another 25-35 minutes, until juices are bubbling and it smells more like pie than fresh apples.
Cool and serve. Makes 6 - 8 servings
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