I’m running through a mental checklist (emphasis on the mental) of everythin that is needed to go into prepping the ultimate Thanksgiving and spouting off the list at random points in the day, twitching my left eye and sounding a little to spot on to Dustin Hoffman in Rain Man…
That could also be the sleep deprivation talking… or the two day migraine thanks to the neighbors puppy that insists on barking at 9 as I go to bed and 3 am as I try to sleep – E.v.e.r.y.d.a.y.
Wanna know what I’m thankful for? EARPLUGS! Even if they dont’ completely drown out the bark of that (albeit sweet and fluffy) furrball…
Wanna know what else I’m thankful for? PIE. This pie. Sweet, crumly, and super tangy with a cranberry bottom. If you’re stretching for a last minute pie – this is it. I mean it. Yeah, yeah I tell you to make things all the time – but this is so good Ben refused to let it out of our house so I could take it to work for my coworkers. They are currently in the planning stages of a revolt against Ben, because after glowing about this pie – I have led them down the path of temptation and left them hanging with no pie to be found. Ben is public pie enemy number 1.
Sweet apples, just soft enough but still having some texture.
Cranberrys, tart and fabulous perfectly balancing the sweet.
And the crumble – oh don’t even get me started on the crumble.
And remember those pie crust problems I was having? No more!! Victory is MINE! Bwahaha. Conquer all the crusts.
But if this apple cranberry crumble isn’t your speed, try my Irish Cream Chocolate Silk Pie, or even better yet – my Nutella Pecan Pie. C’mon, you know you can’t say ‘no.’ This is no time to be a hero – just eat all the pies!
Lastly – in case I haven’t said it enough lately – I just want to send a very personal thank you to everyone who stops by to visit me here, on Facebook, on the Twittervserse or on the Instagrams. You all feed my soul and make me thankful everyday for great friends, a wonderful community and helping me realize we’re all a little crazy, but that’s okay cause we’re all in it together. I’m eternally thankful. So go get your fat pants on, devour all the pies, turkey too if you must, and have a fantastic holiday weekend.
Cranberry Dutch Apple Pie
A tangy twist on an apple pie favorite.
Pie Crust (2 9-inch crusts):
2 1/2 cup Flour
2 Tbsp Sugar
1 tsp Salt
1/2 cup Shortening (cut and chilled)
12 Tbsp Butter (cut and chilled)
6-8 Tbps Water, ice cold
3 1/2 pounds Apples, thinly sliced (Jonagold, or other baking apple)
1/2 cup sugar
1/4 cup Brown Sugar
1/2 tsp Lemon Zest
2 Tbsp Lemon Juice
1/4 tsp Salt
1 tsp Ground Cinnamon
1 egg lightly beaten for egg wash
2 cups Cranberries
1/4 cup Orange juice
1/2 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1 cup Flour
1/2 cup Butter, softened
1 cup Oats
1/2 cup Brown Sugar
In food processor combine flour, sugar, salt and pulse to combine. Add in chilled shortening and butter and pulse until pea size balls form. Add in ice water and turn on until the dough starts to form a ball. Start with 6 tablespoons of water and use additional if necessary. Divide dough into two and form into disks. Wrap with plastic wrap and refrigerate for about 30 minutes. Roll out one disk to 12" in diameter. Place in pie dish and poke with a fork several times. Return dough and pie dish to fridge to chill for 20 minutes.
For pie filling:
Place sliced apples, sugar, salt, cinnamon in a large bowl and toss to coat throughly. Pour into a large dutch oven or large saucepan and heat over medium heat stirring frequently to soften the apples. Simmer apples gently for about 15 minutes. Pour out onto a baking sheet, and allow to cool to room temperature. Once cooled, pour into a collander over a bowl and allow to finish draining. Reserve 1/4 cup of the apple juice run-off and mix with lemon juice.
In small sauce pan combine cranberries, sugar, orange juice, salt, and cinnamon. Over medium heat, simmer cranberries mixing gently until they burst. Simmer until the mixture begins to thicken and turn into a jam like consistency. If berries are too juicy and don't set, add in 1 tablespoon of cornstarch. Bring to a boil again and then cool.
For Crumble Topping:
In large bowl combine all ingredients and toss with a fork until crumble starts to form. Use hands if necessary to combine and large clumps will form. Chille until just before you are ready to bake the pie.
Preheat oven to 425 degrees.
Remove chilled pie crust from the fridge and pour in cranberry jam into the bottom of the dish. Top with cooled apples. Pour l/4 cup apple/lemon juice mixture over the top of the apples. Sprinkle crumb coating over the top of the apples, evenly. Place pie onto a baking sheet to catch any over flow that might occur while baking. Cover pie lightly with foil and bake for 25 minutes. Remove foil, lower temperature to 350 and bake additional 30-35 minutes until apples are fully tender and crust and crumble are golden brown. Remove from oven and cool on cooling rack for at least 3 hours so the juice and apples all set.
Slice, serve and devour.
Lightly adapted from America's Test Kitchen Deep Dish Apple Pie.