Cranberry-Apricot Crumble Pie
Source: Southern Living Magazine
Perfect to make when fresh cranberries are in season.
Nice addition to your Thanksgiving meal.
Ingredients
- 9-inch premade pie crust (I use Pillsbury in the red box)
- 12 oz. pkg. fresh or frozen cranberries (set aside 1 cup)
- 1 c. water
- 1 c. white sugar
- 2 Tbls. unbleached all-purpose white flour
- ¼ t. salt
- ½ t. apple pie spice (see Note)
- 6 oz. chopped apricots
- whipped cream or vanilla ice cream for serving, optional
Crumble Topping
- ½ c. firmly packed brown sugar
- 4 Tbls. unbleached all-purpose white flour
- ½ c. old fashioned oatmeal
- 4 Tbls. butter, cubed
Instructions
Combine water, sugar, salt, apple pie spice, flour and all but 1 cup of the cranberries in a saucepan (set the 1 cup of cranberries aside, they will be added to the sauce after it thickens).
Simmer over medium heat until the sauce has thickened and bubbly (about 5-7 minutes), and cranberries have popped (you’ll see the seeds once this happens).
Turn off the heat and add reserved cup of cranberries, chopped apricots and butter or margarine. Stir to completely combine and set aside.
Crumble Topping: Combine all topping ingredients in a food processor and pulse just until crumbly. Or, you can use a pastry blender or your hands. Set aside.
Place pie crust into a 9-inch pie plate. Finish edges as desired. Place pie plate on a baking sheet to catch any filling that may boil over.
Pour cranberry mixture into crust and smooth. Top with the crumble topping.
Bake for 40-50 minutes, or until the mixture is bubbly and the topping is lightly brown. (You may need to loosely cover the edges with foil or a pie rim ring to prevent excess browning, if necessary).
Remove from oven and allow to cool completely before slicing (4-5 hours or overnight).
Serve with whipped cream or vanilla ice cream, dusted with a little apple pie spice.
NOTE: If you don't have apple pie spice on hand, you can make your own: 1-1/2 t. cinnamon, 1 t. ground nutmeg and 1 t. allspice.