Cranberry crumble pie:
Choosing a favorite among all the pies we sell at my Detroit shop is almost impossible, said Lisa Ludwinski in Sister Pie (Lorena Jones Books). “But if I had to pick just one pie, it’d be this Sister Pie classic, because it lives up to my formula of what creates the ultimate pie experience: flaky, all-butter crust meets the tartest fruit in season plus a buttery, brown sugar crumble topping.”
The crust, compote, and crumble can all be made in advance. For the crust, you can use your own recipe or find mine online by searching for my name and “All-Butter Pie Dough.” The bottom crust should be blindbaked in a 450-degree oven before the filling is added. Pull the pie shell directly from the freezer, cover it with foil, fill it with dried beans (instead of fancy pie weights), and bake 25 to 27 minutes. For crumble: 1 cup rolled oats ½ cup packed light brown sugar 1 cup all-purpose flour ½ tsp ground cinnamon ½ tsp kosher salt 1¼ sticks unsalted butter, straight from
the fridge
In a mixing bowl, combine dry ingredients. Place butter in bowl, coat on all sides with flour mixture, then use a bench scraper to cut into ½-inch cubes. Coat cubes lightly with the flour, then cut again. Switch to a pastry blender and continue cutting