Harvest Apple-Cranberry Pie with Walnut Crumb Topping
Nutrition
Calories: 4426 kcalCarbohydrates: 681 gProtein: 45 gFat: 201 gSaturated Fat: 86 gCholesterol: 246 mgSodium: 2802 mgFiber: 40 gSugar: 463 gVitamin A: 81.875 IUCalcium: 466 mgIron: 29 mg
Ingredients
- ¾ cup all-purpose flour Crumb Topping
- ½ cup light brown sugar Crumb Topping
- ¼ cup sugar Crumb Topping
- ½ cup Coarsely chopped walnuts Crumb Topping
- ¼ teaspoon salt Crumb Topping
- ¼ teaspoon cinnamon Crumb Topping
- 6 tablespoons unsalted butter chilled, cut into pieces (Crumb Topping)
- ¾ cup light brown sugar Pie and Crust
- ½ cup dried cranberries about 3 ounces (Pie and Crust)
- 3 cups Cortland apples peeled, cored and thinly sliced (Pie and Crust)
- 3 cups Empire apples peeled, cored and thinly sliced (Pie and Crust)
- 2 tablespoons flour Pie and Crust
- 1 teaspoon Fresh lemon juice Pie and Crust
- ½ teaspoon ground cinnamon Pie and Crust
- ½ teaspoon salt Pie and Crust
- 1 each Prepared 9-inch frozen deep-dish pie crust unbaked (Pie and Crust)
- 2 tablespoons unsalted butter cut up (Pie and Crust)
- ¼ cup 100% Cranberry juice Pie and Crust
Instructions
- 1. Preheat oven to 400 degrees.
- 2. To make crumb topping: Mix flour, brown sugar, sugar, walnuts, salt and cinnamon in medium bowl. Using your hands, work in butter pieces until large clumps form.
- 3. To make the pie: Combine brown sugar, dried cranberries, apples, flour, lemon juice, cinnamon and salt in large bowl to blend. Remove pie crust from freezer and fill with apple-cranberry mixture. Pour cranberry juice over apple mixture. Dot with butter and sprinkle with crumb topping. Bake pie 15 minutes; reduce oven temperature to 375 degrees and bake until crust is golden, about 50 minutes. If crumb topping begins to brown too quickly, tent with foil. Transfer to rack; cool 2 hours. Serve with a scoop of vanilla ice cream.