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Autumn Harvest Crunch-Top Pie

Source of Recipe


From "The Deen Family Cookbook" by Paula Deen



List of Ingredients



• -- Crumb Topping --
  
• 1 cup all-purpose flour
  
• ½ cup packed light brown sugar
  
• 1 tsp ground cinnamon
  
• ½ tsp freshly grated nutmeg
  
• ½ tsp ground ginger
  
• ¼ tsp salt
  
• 8 Tbsp (1 stick) butter, chilled and cut into ½-inch dice
  
• ½ cup finely chopped walnuts
  
• .
  
• -- Pie --
  
• ½ cup dried cranberries
  
• ½ cup dark raisins
  
• ¼ cup dark rum or apple cider
  
• 1 cup sour cream
  
• 2 eggs
  
• 2/3 cup packed light brown sugar
  
• 3 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh, peeled, cored, and thinly sliced
  
• 1 unbaked 9-inch piecrust
  






Instructions



1. To prepare the topping:
   In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Using a pastry cutter or fork, cut in the butter to form large crumbs. Stir in the walnuts. Chill, covered, until needed.
   
   
2. Preheat the oven to 350° F. Line a rimmed baking sheet with foil.
   
   
3. In a small saucepan, combine the cranberries, raisins, dark rum, and 2 tablespoons water; bring to a boil over medium-high heat, then remove the pan from the heat and allow to cool completely.
   
   
4. In a medium bowl, whisk together the sour cream, eggs, and brown sugar. Stir in the dried fruit mixture and apples. Arrange the crust in a pie plate. Fill the crust with the apple mixture, mounding the filling so it is slightly higher in the center. Place the pie on the prepared baking sheet and bake for 45 minutes.
   
   
5. Remove the pie from the oven and increase the temperature to 425° F. Scatter the topping over the pie. Bake for 20 to 30 minutes more, until the topping is golden and the juices are bubbling. Serve warm.
   
   Makes one 9-inch pie, to serve 6