For the filling:
4 cups cold water
2 Tbs. fresh lemon juice
3 Granny Smith apples, (about 1 lb.) peeled, cored, and thinly sliced (approx. 1/4 inch)
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup fresh or frozen cranberries
2 Tbs. unsalted butter, diced
1 (9-inch) Pillsbury pie shell
For the crumb topping:
1/2 cup shortening
1/2 cup (about 4.75 oz.) almond paste
1 cup powdered sugar
2 cups all-purpose flour
1/4 cup (2 oz.) unsalted butter, melted
For the filling:
Combine the water and lemon juice in a bowl and add the apples. Combine the two sugars, cornstarch, cinnamon, and nutmeg in a large bowl and mix well. Add the cranberries and mix.
For the crumb topping:
Combine the shortening, almond paste, and powdered sugar in the bowl of a stand mixer with a paddle attachment and beat together on low speed. Slowly beat in the flour. Beat in the melted butter.
To bake:
Preheat the oven to 325°F.
Put filling in the pie shell and sprinkle the diced butter over it. Add the crumb topping to the top of pie. Place the pie on a rimmed baking sheet and bake for 25 to 35 minutes, or until the crumb topping is slightly brown. Transfer the pie to a wire cooling rack and cool slightly before serving.
Pies, Cakes, & S’more
3646 Hilton Dr., John’s Island
(843) 324-9206, piescakessmore.com
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