This pie is a family favorite on Ed’s side, and it’s wonderful to have this time of year when both the cranberries and apples are in season.
- dough for one pie crust
- 6 cups sliced and peeled apples
- 3/4-1 cup sugar
- 1/4 cup flour
- 1 Tbsp lemon juice
- 1 tsp cinnamon
- 1 cup fresh cranberries
Arrange crust in pie pan. Mix all other ingredients until fruit is well coated and pour into crust. Make crumb topping:
- 1 stick softened butter
- 3/4 cup plus 2 Tbsp flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
Mix together in a bowl until it has the texture of coarse crumbs. Pour on top of fruit and bake 400°F 50-60 minutes until filling begins to bubble. Cover with foil if the crumbs begin to get too brown.
Serve with ice cream or whipped cream. Of course you know my version of this pie will never be as good as Marie’s!
I’m thankful to have a mother in law who is a wonderful baker and is willing to share her recipes!