Cran-Apple Crisp Pie

I wanted to bake an apple pie for our Christmas Day lunch, but I couldn’t decide which recipe to try. Should I use a recipe that called for pre-cooking the apples or one that used raw? Raisins? Nuts? Did I want a double crust pie or one with crumble? The possibilities were infinite.

In the end I decided to use Dorie Greenspan’s Cran-Apple Crisp recipe but baked in a 9” deep-dish pie shell instead of a soufflé dish. Like all of Dorie’s recipes, it turned out yummy.

Here are the filling ingredients just waiting to be tossed together.

And here are all the yummy sugar-coated goodness squeezed into their pie-shell home.

And the crumb/crisp topping. (Not very pretty, huh?)

Such a shame to hide all those beautiful bright red cranberries and crisp green apples, but I new the end product would be delicious. Thanks again Dorie. Your recipes never disappoint.

Cran-Apple Crisp Pie

Adapted from Baking From My Home To Yours – Dorie Greenspan

For the topping
3/4 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup old-fashioned oats
1/2 cup shredded sweetened coconut
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 stick (8 tablespoons) cold unsalted butter cut into small pieces

For the filling
4 medium apples, peeled, cored and cut into 1/2 inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
1/2 cup raisins (dark or golden)
1/2 cup pecans
2/3 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 - 9" deep-dish pie shell (frozen or home made)

Getting Ready:
Center a rack in the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.

To make the topping:
Put all the topping ingredients in a large bowl. Using your fingers or a fork, cut the butter into the topping mixture until mixture resembles coarse crumb. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:
Toss all the filling ingredients together in a large bowl. Place frozen (or home made) pie shell on the lined baking sheet. Pour the filling into the pie shell, and spoon the topping evenly over the top of the filling. Bake 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it.