Cranberry Apple Crumble Pie

Pie Crust

Chill flour in refrigerator for 30 minutes.

Chill cubed butter in freezer for 30 minutes.

Add flour, salt and sugar to food processor.

Add chilled butter then pulse until butter is the size of small peas.

Drizzle in buttermilk and pulse until mixture begins to clump.

If dough does not hold its shape when pinched together add buttermilk one teaspoon at a time until it reaches the correct consistency.

Shape dough into a ball on a floured surface then flatten into a disk.

Cover dough with plastic wrap and refrigerate for a minimum of 1 hour. (My dough chilled for 3 hours).

Crumble Topping

Add all ingredients for the crumble topping to a medium bowl and combine with a fork until crumbly and butter is pea-sized. Refrigerate until ready to use.

Fruit Filling

Add all filling ingredients to a large bowl and stir until evenly combined. Set aside.

Assembly

Remove dough from refrigerator and let it sit at room temperature for 15 minutes.

Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Gently drape dough into pie dish, trim and crimp edges.

Using a slotted spoon to drain liquid, fill pie dough with fruit filling. Discard excess liquid from filling bowl.

Refrigerate unbaked pie for 30 minutes.

Bake

Preheat oven to 350 degrees. Line a large baking pan with aluminum foil and place in oven while it preheats.

After pie has chilled for 30 minutes, remove from refrigerator and sprinkle top with crumble mixture until fruit is evenly covered.

Place pie dish on preheated baking sheet and bake for 60 minutes or until crumble is golden brown and fruit filling is bubbly hot.

Place pie plate on a wire rack for and cool for 3 hours. Filling will thicken while cooling.

Cut pie into slices and serve plain or with a scoop of vanilla bean ice cream.

Cover and store any leftovers in the refrigerator up to 5 days.