Fallen Souffle

I have been cooking up this recipe in my head for about a week now. We were experimenting with apple pies at the bakery, adding different things to the filling and making different toppings. We finally decided on one but I thought it could be better. So I finally had a day off to try it. It’s a simple apple pie but with whole cranberries added to the filling and a brown sugar streusel topping. We tried dried cranberries at the bakery but they were too gummy. Our final product had walnuts in the topping but no one in my family is too crazy about nuts so I added rolled oats instead.

I tried to make the crust from scratch, I don’t know why but I get so nervous about pie crusts. I don’t know if it’s the recipes I am using or I just don’t know the technique but they never turn out. The one today seemed too crumbly. I am afraid to roll it out, I know it will just fall apart. So I resorted to the refridgerated ones that you just roll out into your pan, they seem ok to me, but I really want to perfect a home made crust. Pass along any tips or recipes for a fail proof pie crust!

Anywho, this pie turned out great regardless of my crappy crust attempts. The topping hardened just right, almost like having a double crust. The tartness of the granny smith apples and the fresh cranberries was just right. And this is a perfectly festive pie for the holidays, now I just have to decide whether to make it for the in-laws house or the parent’s house!

Jen’s Holiday Apple Cranberry Pie

3/4 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 small, peeled and wedged granny smith apples
6 ounces (half a bag) of fresh cranberries, rinsed and drained
1- 9 inch pie crust unbaked

1. Preheat oven to 450 degrees. In large bowl combine dry ingredients, then add apples and cranberries, tossing to coat. Pour into the prepared pie crust and top with streusel (see recipe below).

2. Bake for 10 minutes, then lower temperature to 375 degrees and continue to bake for 50-55 minutes until the filling begins to bubble and the crust is golden brown. Allow to cool for about 20 minutes to allow juices to thicken before slicing.

Brown Sugar Streusel
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup old fashion rolled oats
5 tablespoons of chilled butter cut into cubes

Combine all ingredients with a pastry blender or with your fingers until a coarse consistency is obtained.

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