A touch of color and tartness sets this apple pie apart from the classic standby. Mixing the crumb topping makes a fun job for young helpers.
RECIPE INGREDIENTS:
Pie
1 refrigerated pie pastry
2 cups apples, peeled, cored, and quartered
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 teaspoon cinnamon
4 tablespoons cold butter, cut into 1/4-inch pieces
1. Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.
2. Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
3. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
4. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves 8.
