Apple-Cranberry Crumb Pie

Baking is another of my favorite art forms, especially when I try new recipes. I just popped a pie in the oven, you can see the unbaked image of it below. The recipe came from the October issue of O Magazine. Here it is with a few minor creative adjustments:

1 unbaked piecrust


4 unpeeled baking apples sliced                 

1 C fresh or frozen cranberries

1 tsp orange zest

2/3 C sugar

1 tsp cinnamon

1 C sugar

2 tsp cinnamon

1 stick butter

1.5 C flour (we used 1 C ww flour and .5 C raw oats)

1/2 C chopped walnuts or pecans (opt)

Preheat the oven to 450 and line a pie pan with the crust.

In one bowl, add the next five ingredients. Pile the mixture into the crust.  In a separate bowl or food processor, combine the next four ingredients. Working with a handful at a time, squeeze the mixture together and crumble on top of the pie filling. Place the pie on a baking sheet to catch drips and bake until the topping begins to brown, 15–20 min. Then reduce heat to 350 and bake 50–60 minutes. Set the pie aside to cool. Pie can be baked a day ahead & kept in a cool place until ready to serve.