Thanksgiving apple-cranberry crumble pie
- 1 pcs pie crust
- 600 g tart apples, peeled and diced
- 220 g cane sugar
- 130 g all purpose flour
- 100 g butter, unsalted
- 80 g walnuts, chopped
- 60 g cranberries, fresh
- 2 tbsp quick cooking oats
- 1 tbsp cinnamon, ground
- 1 tsp nutmeg, ground
- In a bowl, combine half of sugar, apples, cranberries, 30g all-purpose flour, cinnamon and nutmeg.
- Place pastry/pie shell in pie pan and spoon mixture into pie shell.
- Pour the filling into the pie shell, layering it equally.
- Prepare the topping; combine remaining sugar, quick cooking oats and flour; cut in butter and mix with hand mixer until mixture resembles coarse crumbs. Sprinkle over pie. Top all with chopped walnuts.
- Bake at 200°C for 10 minutes.
- Reduce heat to 180°C and bake for 40-45 minutes or until the topping is browned and apples are tender.
- Cover crust edges with foil during the last 15 minutes if needed, to prevent burning. Cool completely before cutting.
- Serve with whipped cream or ice cream.
- Low in sodium
- Very high in vitamin B6
You can find the recipe of pie crust here.
| Preparation time: | 50 min |
| Portions: | 6 |
| Difficulty: | medium |
| Cuisine: | International |
| Calories: | 706.39 kcal |
| Carbohydrates: | 96.79 g |
| Cholesterol: | 35.83 mg |
| Sugar: | 47.89 g |
| Protein: | 6.27 g |
| Fat: | 35.42 g |
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