Hello, today i bring to blog a warm,full of flavors,delicious cranberry apple crumble pie.At this time of the year they taste amazing, and nuts cannot miss in this tart.Dont forget to use Granny Smith they are the best for cooking your baking.I hope you enjoy!
3/4 cup all-purpose flour
1/2 cup whole spelt (or whole wheat pastry) flour
1 teaspoon sugar
1/2 teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
2 tablespoons buttermilk
2 tablespoons ice water, more as needed
In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.
2 pounds of apples (6 medium – see head note), peeled, cut off the core, and sliced 1/4″ thick
zest and juice of 1/2 a lemon
3/4 cup fresh (or frozen) cranberries, coarsely chopped into halves and quarters
1 1/2 tablespoons packed minced crystallized ginger
1/2 cup (3 1/2 ounces) sugar
2 tablespoons flour
1/8 teaspoon freshly grated nutmeg
Toss the apples in a large bowl with the lemon zest and juice. Add the remaining filling ingredients and toss well to combine thoroughly. Set aside to macerate for 10 – 20 minutes while you make the crumble topping.
(Adapted from The Three Babes)
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (2 3/4 ounces) old-fashioned or thick rolled oats
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 stick (4 ounces) butter, diced, at cool room temperature
coarse sugar and flaky salt, for sprinkling on top
Scrape the apple mixture and any extra juices into the pre baked crust and pack them down a bit. Top with the crumble, forming some of it into hazelnut-sized balls. There will be a lot of crumble, but the pie will cook down to reasonable proportions. Don’t pack the crumble down, leave it loose and abstrusely. Sprinkle the top with a teaspoon of coarse sugar and a few pinches of flaky salt.
Bake the pie until is deeply golden and looks cooked through, and juices bubble thickly around the sides, an hour and fifteen minutes to an hour and a half. Let the pie cool completely at room temperature, at least 2 hours or up to 1 day.
Serve the pie at room temperature with barely-sweetened whipped cream or vanilla ice cream. The pie is best within a day of being baked, but extras will keep, refrigerated, for up to 5 days. Rewarm before serving for best results.
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