David Malosh
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Yields:
8 – 10 serving(s)
CRUST AND FILLING1 1/2 cups
fresh or frozen cranberries
1 1/4 cups
granulated sugar
1/2 cup
water
3 cups
mixed apples, peeled, cored and sliced 1/2-inch thick
1 Tbsp.
fresh lemon juice
1/2 tsp.
ground cinnamon
1/4 tsp.
ground ginger
1/8 tsp.
ground cardamom
1/2 tsp.
kosher salt
3 Tbsp.
all-purpose flour
1
round refrigerated pie dough
Step 1For the filling: Combine the cranberries, ½ cup granulated sugar and the water in a small saucepan over medium heat. Bring to a simmer and cook until the cranberries burst and thicken, about 10 minutes; set aside to cool. Step 2For the topping: Combine the flour, brown sugar, oats and cinnamon in a medium bowl. With a pastry cutter or your hands, work in the butter until large clumps form. Place in the refrigerator to chill. Step 3Continue to make the filling: Toss together the apples, remaining ¾ cup granulated sugar, the lemon juice, cinnamon, ginger, cardamom, salt and flour in a large bowl. Add the cranberry mixture and stir to combine. Step 4For the crust: Preheat the oven to 400˚. On a lightly floured surface, roll out the dough round so it’s slightly larger, about 12 inches in diameter. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp as desired. Pour in the apple mixture and sprinkle with the crumb topping. Refrigerate until firm, about 20 minutes. Step 5Bake the pie for 20 minutes, then reduce the oven temperature to 375˚ and continue baking until golden brown and bubbling, about 50 more minutes. Transfer to a rack to cool completely. Love this recipe? Try one of these next!
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