Perhaps you remember that after making last week’s Pumpkin Chiffon Pie, I was left with an extra Walnut Pie Crust (link).  Admittedly, it sat in the refrigerator for a while before I was compelled to figure out what I wanted to do with it.  As is the case in most places, our Covid numbers are rising, and I am keeping my trips to the grocery store to as few as possible. So, this became an exercise in figuring out how not to waste this crust while only using what I had in the house.

I scoured some favorite cookbooks for inspiration and got some ideas, but none that worked perfectly with what I had on hand.  What I came up with takes bits and pieces from various fruit desserts.  Is it a pie?  A crumble?  I guess it’s a little of both.  Whatever it is, it disappeared really quickly, so I think it might be a keeper.  Since it’s completely adapted already, I think it lends itself to being even more adaptable - so mix and match however you please.

Apple Cranberry Crumble...Pie

You will need a pie crust of your choosing.  As I mentioned, I used the extra walnut pie crust dough I had left from making the Pumpkin Chiffon Pie, but any pie crust dough will work well. 

Place your chilled dough on a floured surface or between two pieces or parchment or waxed paper.  Roll the dough into a 14-inch circle and line a 9-inch springform pan with the dough.  Patch holes with any dough that needs to be trimmed so it isn’t hanging over the top edge.  Chill while you prepare the rest of the ingredients, then blind bake the crust.

Crumb Topping:

¾ cup all-purpose flour

¾ cup packed dark brown sugar

¾ cup coarsely chopped walnuts

1 ½ tsp cinnamon

¼ tsp salt

6 tablespoons unsalted butter, melted

Filling:

1 cup golden raisins

1 tablespoon vanilla or bourbon (optional)

8 apples, peeled, cored and cut into ½ inch cubes (I had 4 Granny Smith and 4 Honeycrisp)

1 cup fresh cranberries

½ - 3/4 cup sugar (depending on the sweetness of your apples)

2 tablespoons cornstarch

Preheat the oven to 375°.

For the crumb topping - Mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl.  Add the melted butter.  Using your hands, thoroughly combine until the mixture is the consistency of crumbs.  Refrigerate while you make the filling.

For the filling - Add the golden raisins and the vanilla or bourbon to 1 cup of boiling water, and boil for 5 minutes.  Drain and cool.

Combine the apples, cranberries, and cooled raisins in a bowl.  Mix the sugar and cornstarch together well, add to the fruit mixture, and combine until evenly coated.

Transfer to the blind baked crust and top with the crumb topping.  Bake for 60 - 70 minutes, making sure the fruit is tender (I poked it with the tip of a knife until the apples felt tender), and juices start to bubble around the edges.  I covered the pie loosely with foil about 25 minutes in, because the crumb was browning too quickly.

Cool on a wire rack and release the sides of the springform pan.  It’s pretty darn good.