Showing posts with label cranberry apple pie. Show all posts
Showing posts with label cranberry apple pie. Show all posts

Saturday, December 17, 2016

Cranberry Apple Crumble Pie

Just out of the oven, smells amazing!


When I started this blog, my idea was to *exactly* replicate vintage recipes from my vast (if I do say so myself) collection of cook books from 1920-1990, but along the way I realized that if I actually intend to EAT the results (and enjoy them), that I might modify them... so here is a modified recipe based on a pie from 1959 edition of The General Foods Kitchens Cookbook which was a gift from my brother-from-another-mother, Grant K Gibson:

Thank you, Grant! xo

For dinner at a friend's I needed something a little special, and I wanted it to scream "Fall" so I asked 1959 what to do and she told me to see page 352 for a recipe for Cranberry Apple Pie - perfect! Except I had to go and change almost all of it. I left out tapioca, added lemon and cinnamon, and instead of the top crust, I looked above at the peach crumb pie and went with a crumb topping, but modified that as well, adding oatmeal. Whew, that's a lot of changes... but the result was delicious! 

Inspiration recipe

 Ingredients 



So because I changed the recipe so much, I will give you my steps here. Thank you 1959 for the inspiration :)

Apple Cranberry Pie: 

1 pie crust (see my 3 min no-roll, no fail recipe here) blind baked

Mixing the pie filling


FILLING: 

4 apples, peeled, cored and sliced thin (gala work especially well)
6 oz fresh or frozen (not thawed) cranberries
1/4 cup brown sugar
1 1/2 Tbsp flour
1/2 tsp cinnamon
pinch of salt
juice of 1/2 fresh lemon
2 Tbsp unsalted butter

* combine all ingredients for filling BUT BUTTER in a bowl
* dump into pie shell and top with dabs of unsalted butter (approx 2 Tbsp)
* cover with foil and bake at 425 for 30 min

Filled pie before butter and before topping


TOPPING: 

1/3 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon
2 1/2 Tbsp softened butter (unsalted)
1/2 cup oatmeal (any kind but instant)

* blend with pastry cutter or fork till crumbles are the size of peas
* after first 30 min, top pie with crumble and lower heat to 375 and bake 45min to 1 hour till fruit is bubbling over and topping is browned and you smell cinnamon
* cool completely, up to 2 hours

where is my durn pastry cutter? Ah well, fork it ;)


Make a mini treat with any leftover filling in a Pyrex single serve cup or dish! 
Prepare, bake and top same as pie :)

Topping the pie

Enjoy for with a scoop of vanilla ice cream, or cold with coffee for breakfast because: PIE!