Apple-Cranberry Crumb Pie

APPLE-CRANBERRY CRUMB PIE Makes 2 whole pies. This recipe can be cut in half, too, if you only need one pie. Vanilla ice cream or whipped cream is a must alongside.

INGREDIENTS: STREUSEL: 1. 1 cup all purpose flour, divided 2. 1 cup (packed) golden brown sugar, divided 3. 12 Tbs. (1-1/2 sticks) chilled unsalted butter, cubed, divided 4. 2 Tsp. ground cinnamon, divided 5. 1-1/2 cups old-fashioned oats, divided FILLING: 6. 1-1/2 CUPS SUGAR, DIVIDED 7. 6 Tbs. cornstarch, divided 8. 4 Tsp. ground cinnamon, divided 9. 7 pounds Golden delicious apples (about 14 medium-large), peeled, quartered, cored, cut crosswise into scant ¼-inch-thick slices. (Can use other good cooking apples) 10. 1 cup cranberries, divided 11. 2 Tbs. finely grated orange peel, divided 12. 2 Tender pie Crust dough disks (see recipe below)

DIRECTIONS: FOR STREUSEL: Combine ½ cup flour, ½ cup brown sugar, 6 tablespoons butter, and 1 teaspoon cinnamon in medium bowl. Using fork, mash until moist clumps form. Mix in ¾ cup oats. Repeat with remaining flour, brown sugar, butter, cinnamon, and oats in another medium bowl. (Can be made one day ahead. Cover each bowl and chill.) FOR FILLING: Whisk ¾ cup sugar, 3 tablespoons cornstarch, and 2 teaspoons cinnamon in large bowl to blend. Mix in half of apples, one half cup cranberries, and 1 tablespoon orange peel. Repeat with remaining sugar, cornstarch, cinnamon, apples, cranberries, and orange peel in another large bowl. Let stand until juices form, stirring occasionally, about 15 minutes.

Position rack in bottom third of oven and preheat to 350 degrees F... Roll 1 dough disk out on lightly floured surface to 13-14-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under and crimp edge. Repeat with second dough disk. Transfer each bowl of filling to 1 prepared crust. Sprinkle 1 batch of streusel evenly over each pie, pressing lightly to adhere.

Bake pies until streusel is golden and crisp, apples are tender, and juices are bubbling thickly, about 1hour and 15t minutes. Cool pies to room temperature before serving. TENDER PIE CRUST A bit of fresh lemon juice in the dough makes the crust flaky and tender. Prepare two batches of dough if you are planning to serve all four pies here. This recipe is for two pies

Makes two pies INGREDIENTS: 1. 2-3/4 cups all purpose flour 2. 2 Tbs. sugar 3. 1-1/2 Tsp. salt 4. 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes 5. 7 Tbs. (about) ice water, divided 6. 1-1/2 tsp. fresh lemon juice DIRECTIONS: Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in butter until coarse meal forms (some butter may remain in ¼-inch pieces). Mix 6 tablespoons water and lemon juice in small bowl. Add to processor, Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pierces. Shape each into disk, wrap, and chill at least 2 hours and up to one day.