Here's the recipe for the much enjoyed cranberry-apple crumb-top pie I brought to Pie Breakfast on Thanksgiving:


PASTRY FOR A ONE CRUST PIE

1 ½ cups unbleached all-purpose flour
1 teaspoon salt (or a bit less if using salted butter)
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) butter
2-3 tablespoons ice water

Crumble Topping:
¾ c flour
¼ c light brown sugar
½ tsp cinnamon
1/8 tsp salt
½ stick butter cut in pieces
½ cup pecans coarsely chopped

Stir together flour, sugar, cinnamon, and salt. Blend in butter with fingertips then stir in pecans. Chill.

Fruit Filling:
8 large Granny Smith Apples, peeled, cored and thinly sliced
8 oz fresh cranberries
3 tablespoons flour
½ teaspoons cinnamon
¼ teaspoon salt
½ teaspoon coriander
½ teaspoon ginger
few grinds of black pepper
2 ½ tablespoons fresh lemon juice
½ stick butter cut in pieces

Stir apples, cranberries, brown sugar, flour, spices, salt, and lemon juice.
Preheat the oven to 450 degrees.
Roll out the pastry and line the bottom of a large, deep pie dish. Fill the pie dish with the fruit mixture. Dot with butter. Bake at 450 for 30 minutes until apples start to droop. Spread the crumble topping over the fruit. Reduce temp to 375. Bake until crumble is browned, filling is bubbling and apples are tender. 45 minutes to 1 hour.





Place the flour, salt and sugar in a food processor and process briefly to mix together. Or use a wooden spoon. Add the butter and mix with processor with short pulses, or rub with fingers until the mixture ranges in size from peas to coarse cornmeal.

Slowly pour in the water and using short pulses, incorporate it into the flour mixture. Add enough water so the dough holds together but does not form a ball.

Transfer the pastry to a large piece of waxed paper, and press it out to form a flat round about 5 inches across. Wrap it tightly in waxed paper, and refrigerate at least 1 hour or preferably overnight in plastic bag.