Apple Cranberry Crumb
Note: My sister-in-law, Mary Eaves, guided me to this recipe. I had to improvise because she was unable to find her copy. It is a blend of recipes from The Village Cookbook, Salisbury Ladies Aid, Salisbury NH, 1965; epicurious.com; and, Better Homes and Gardens Cookbook. Best served warm with vanilla ice cream, but this cook likes it any way!
for the filling:
1 cp cranberries, coarsely chopped
1 1/2 cp cooking apple, peeled and chopped
1 1/8 cp sugar
2 T tapioca or cornstarch
1/8 t salt
1 T butter
for the crumb topping:
1/2 cp flour
1/2 cp packed brown sugar
1/3 cp old-fashioned oats
1/2 t cinnamon
3 T chilled, unsalted butter, cut into small cubes
2 t grated orange rind
1. Mix all ingredients together in a bowl. Set aside.
2. Mix dry ingredients together, reserving grated orange rind, then cut in butter till mixture resembles coarse crumbs.
3. Place filling in unbaked pie shell. Top with crumb mixture and sprinkle grated orange rind on top.
4. Preheat oven with cookie sheet in it, then place pie on cookie sheet. Bake in 450( oven for 10 minutes, then reduce heat to 350( and bake 40 minutes longer.