Cran­berry Crum­ble Pie

Midwest Living - - Recipes -

This recipe calls for blind-bak­ing the crust (par-bak­ing it be­fore fill­ing so that the crust gets nice and crispy). You’ll need pie weights or a cou­ple pounds of dried beans.

HANDS ON 45 MIN­UTES TO­TAL 8 HOURS

20 ounces fresh cran­ber­ries, di­vided 3⁄4 cup packed light brown su­gar, di­vided 3⁄4 tea­spoon or­ange zest 1 ta­ble­spoon freshly squeezed or­ange

juice 1 cup reg­u­lar rolled oats 1 cup un­bleached all-pur­pose flour 2 tea­spoons kosher salt, di­vided 11⁄4 tea­spoons ground cin­na­mon, di­vided 1⁄2 cup plus 2 ta­ble­spoons cold un­salted

but­ter, cut into cubes 3⁄4 cup gran­u­lated su­gar 1⁄4 cup tapi­oca flour (tapi­oca starch)* 1 tea­spoon ground nut­meg 1⁄2 tea­spoon ground all­spice 1⁄2 Bosc or D’an­jou pear, peeled and

shred­ded 1 disc Best-ever All-but­ter Pie Pas­try

(see page 74) 2 ta­ble­spoons (1 ounce) cream cheese,

at room tem­per­a­ture 1 large egg 1 ta­ble­spoon water

Vanilla ice cream (op­tional)

1. For fill­ing: In a heavy-bot­tom medium saucepan, com­bine 12 ounces cran­ber­ries,

1⁄4 cup brown su­gar, the or­ange zest and juice. Cook over medium-low heat un­til cran­ber­ries be­gin to burst, about 10 min­utes. Re­move from heat and set aside to cool com­pletely while you make the top­ping. (Or set in the freezer for a quick chill.)

2. For top­ping: In a large mix­ing bowl, com­bine oats, flour, 1⁄2 cup brown su­gar,

1⁄2 tea­spoon kosher salt and 1⁄2 tea­spoon cin­na­mon. Add cubed but­ter. Cut or rub but­ter into oat mix­ture with a pas­try blender or your fin­ger­tips, ro­tat­ing the bowl oc­ca­sion­ally. Once most of the but­ter is in­cor­po­rated, use your fin­gers to fully break down but­ter un­til it is in fine crumbs.

3. To fin­ish fill­ing: In a large bowl, com­bine the gran­u­lated su­gar, tapi­oca starch,

11⁄2 tea­spoons kosher salt, the nut­meg,

3⁄4 tea­spoon cin­na­mon and the all­spice. Add re­main­ing 8 ounces cran­ber­ries, the pear and the cooled cooked cran­berry mix­ture. Stir to com­bine.

4. Un­wrap pas­try and place it on a lightly floured sur­face. Bang the dough with your rolling pin about 4 times, from left to right. Ro­tate dough 180 de­grees and bang left to right again. Be­gin rolling the pas­try from the cen­ter for­ward, us­ing less pres­sure on the edge. Every few rolls, ro­tate the disc a quar­ter-turn. If pas­try starts to stick, lift it gently and sprin­kle more flour un­der­neath. If the top gets sticky, flip the disc over. Con­tinue rolling and ro­tat­ing un­til the cir­cle is 12 to 13 inches across. Loosely fold the cir­cle in half and trans­fer to a 9-inch pie plate. Un­fold dough and gently but snugly press it into the cor­ners. If any dough hangs over by more than 2 inches, trim with kitchen scis­sors. (Use scraps to patch holes or bol­ster spots where you don’t have much over­hang.) Roll the dough over­hang up and in­ward to cre­ate a thick rim, then crimp to seal. Trans­fer pie plate to freezer for at least 15 min­utes.

5. Pre­heat oven to 450° with racks on the cen­ter and low­est lev­els. Re­move piecrust from freezer. Tear off a square of alu­minum foil that is slightly larger than pie shell and gently fit it into the frozen crust, loosely cov­er­ing the crimped edge. Fill crust all the way up to the crimps with dried beans or pie weights. Bake on the lower rack 25 to 27 min­utes. Check for done­ness by peel­ing up a piece of foil; the crimps should be light golden brown. Trans­fer to a wire rack to cool. Af­ter 6 min­utes, care­fully re­move foil and beans or pie weights.

6. To as­sem­ble: Re­duce oven tem­per­a­ture to 350°. Line a bak­ing sheet with foil or parch­ment pa­per. Us­ing a small off­set spat­ula, evenly spread cream cheese on bot­tom and sides of pie shell. In a small bowl, beat to­gether the egg and water. Brush the crimped edge with egg mix­ture. Spread cran­berry mix­ture over cream cheese. Care­fully cover fruit with oat top­ping, leav­ing a hole in the cen­ter of pie to serve as both a steam vent and a done­ness in­di­ca­tor.

7. Place as­sem­bled pie on the cen­ter oven rack. Place the lined bak­ing sheet on the bot­tom rack to catch drips. Bake un­til pie juices are be­gin­ning to bub­ble in the cen­ter and top­ping is a uni­formly deep golden color, 60 to 70 min­utes. Cool on a wire rack 4 to 6 hours be­fore serv­ing with vanilla ice cream, if de­sired. MAKES 8 SERV­INGS.

*SHOP­PING TIP Not to be con­fused with tapi­oca pearls, tapi­oca flour (some­times la­beled tapi­oca starch) is pow­dery like corn­starch. It’s a good thick­ener for pies be­cause it doesn’t cloud the fill­ing. Bob’s Red Mill is one widely avail­able brand.

PER SERV­ING 622 cal, 29 g fat, 95 mg chol, 471 mg sodium, 87 g carbo, 5 g fiber, 44 g sug­ars, 6 g pro.

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