The start of apple season is marked by the beckoning aroma of apples saturating the market air causing my mind to conjure up images of pie. Where some see a tasty piece of juicy fruit to eat out of hand I imagine all the possible desserts that can be baked. I do it to every single piece of fruit to enter my house. Without fail. It’s a sickness.
Although any time is a good time for pie it’s quite possible fall was invented simply as an excuse to celebrate them. I’m even brave enough to claim fall is pie. Let’s rename it. Spring, Summer, Pie, Winter. It works for me.
The highlight of this apple pie is the crumbly brown sugar topping. The crumbs steal the show on top of this bubbly-sweet apple filling dotted with chewy, dried cranberries over a flaky, buttery crust. It’s a hug. A big, fat pie-hug.
If you like your pie apples quite soft but not mushy than this is the pie for you. If you like them more on the firm side, shorten the bake time and add the crumbs right from the start.
The crumbly brown sugar topping steals the show on top of this bubbly-sweet apple filling dotted with chewy, dried cranberries over a flaky, buttery crust.
- Preheat oven to 375 degrees F. In a medium bowl make the crumb topping by combining 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt with a pastry blender or your fingers until large clumps form. Place in freezer.
- Roll pie dough into a 14-inch circle on a lightly floured piece of wax or parchment paper. Transfer to a 9-inch deep-dish pie plate, you will have an overhang, leave parchment attached and refrigerate.
- Meanwhile add the lemon juice to a large bowl. Peel, core, and slice apples 1/8 inch thick and add to the bowl tossing with the lemon juice as you work. Add sugar, cranberries, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine.
- Add apples to pie crust, arranging them in layers so they fit well. Trim the excess pie crust completely off or fold dough over filling, pleating as you work your way around the pie. Press pie dough down onto filling.
- Bake 45 minutes, remove from oven and sprinkle crumb topping evenly over top. Bake until golden and bubbly, 30 to 45 minutes more. Cool at least 6 hours before serving.
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers, add additional ice water a tablespoon at a time if needed. Be careful not to over process.
- Turn dough out onto a work surface and form into a 3/4-inch-thick disk. Wrap tightly in plastic and refrigerate for 1 hour.
Adapted from Martja Stewart