Apple Almond Cranberry Pie

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This is a delicious pie that melds together the tartness of apples and cranberries and the sweetness of almond paste.  The crumb topping with oats and cinnamon makes it perfect.

 

Apple Almond Cranberry Pie
From Betty Crocker and SimplyRecipes

Yield: 9″  pie

For the crust:

  • 1/3 cup + 1 tablespoon shortening
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2-3 tablespoons cold water

For the filling:

  • 4-5 cups baking apples, peeled and sliced (about 4-5 Granny Smith, Fuji, Jonagold, etc.)
  • 1/2 teaspoon ground cinnamon
  • 1-2 tablespoons apple cider vinegar (optional)
  • 7-oz roll of almond paste (such as Odense)
  • 3/4 cup fresh cranberries OR thawed frozen cranberries OR sweetened dried cranberries
  • 1/3 cup white sugar if using fresh or frozen cranberries OR 1/4 cup if using sweetened dried cranberries

For the topping:

  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup uncooked oats
  • 1/2 cup brown sugar
  • 6 tablespoons butter

 

To make the crust:

  1. Mix flour and salt in a bowl.  Cut shortening into the mixture until pieces are the size of small peas.
  2. Sprinkle in water 1 tablespoon at a time while tossing with fork to moisten the flour.
  3. When the pastry almost cleans the side of the bowl, gather it into a ball.
  4. On a well-floured surface, flatten the ball, flour a rolling pin, and roll out the pastry until it is 2 inches larger than the inverted pie plate.
  5. Fold pastry into quarters and move into the plate.  Unfold it and press it firmly against the sides and bottom.
  6. Trim overhanging edge of pastry 1/2 inch from rim of plate.

To make the topping:

  1. In a mixing bowl, stir together cinnamon, flour, oats, and brown sugar.
  2. Cut butter into the mixture to form crumbs.

To make the filling:

  1. Preheat oven to 375ºF.
  2. On a sheet of wax paper, roll out almond paste into a circle 8-9″ in diameter.
  3. Press almond paste into the pie crust.
  4. In a large bowl, place apple slices.  (You can toss with apple cider vinegar to prevent them from browning, but you don’t need to if you slice the apples now and use them immediately.)
  5. Add cranberries, white sugar, and cinnamon.
  6. Toss to coat cranberries and apples with sugar and cinnamon.
  7. Pour into pie crust.
  8. Spoon topping over the filling.
  9. Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until pie is bubbly.  Cover the pie with aluminum foil after 40 minutes to prevent the topping from burning.
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