Apple cranberry pie with oat crumble

By Anna Olson
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apple_cranberry_pie_with_oat_crumble
SERVES
8

Ingredients

PIE

  • 1/2 recipe Classic Pie Dough (recipe follows), chilled
  • 5 cups (1 kg) peeled and sliced baking apples (see note)
  • 1 cup (115 g) fresh or frozen cranberries
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (12 g) regular rolled oats

OAT CRUMBLE

  • 1 cup (100 g) regular rolled oats
  • 2/3 cup (100 g) all-purpose flour
  • 1/3 cup (70 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (90 g) unsalted butter, melted

Directions

  1. Pre-make Anna Olson's Classic Pie Dough.
  2. Preheat the oven to 375°F (190°C). Pull the pie dough from the fridge 30 minutes before rolling. Dust a 9-inch (23 cm) pie plate with flour and place it on a baking tray lined with parchment paper.
  3. For the oat crumble, stir the oats, flour, brown sugar and cinnamon together to combine. Add the melted butter and stir until evenly blended—some lumps will naturally form as you stir. Set aside.
  4. For the pie, toss the apples and cranberries with the lemon juice and then stir in the granulated sugar, brown sugar and cinnamon.
  5. On a lightly floured surface, roll out the dough to a circle just less than 1/4 inch (6 mm) thick. Line the pie plate with the pastry, and then trim and pinch the edges. Sprinkle the rolled oats over the pastry and then spoon the fruit into the crust. Sprinkle the oat crumble on top of the fruit to cover it completely. Bake for about an hour, until the filling is bubbling at the edges and the crust and topping are a rich golden brown.
  6. Cool the pie on a rack for at least two hours before slicing (you can slice it sooner, but the juices from the apples may run). The pie will keep, loosely wrapped, in the fridge for up to three days.

NOTES

If you like a mix of apple varieties in your pie, you can include Mutsu or Russet for substance, Spy, Spartan or Granny Smith for tartness and Honeycrisp for textbook apple flavour. Keep in mind that fresh, in-season apples are super-juicy, so don’t be surprised if there is a little pool of apple juice in your pie plate after the first slice is removed. To help minimize this, let the pie cool completely before slicing. If you really want to serve the pie warm, cool and chill the pie and then reheat it in a 325°F (160°C) oven for 20 minutes, which gives the apples time to reabsorb their juices.

If you prefer, make a double-crust pie using this apple filling. Use the full recipe of Classic Pie Dough and roll the top crust as a full sheet to cover the apples. Use scissors to snip air vents in the top. The baking time remains the same.

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