Apple-Cranberry Pie with Oatmeal Cookie Crust

3 cups old fashioned (rolled) oats
1 cup all-purpose flour
1/2 tsp salt
1 1/2 tsp cinnamon
6 Tbsp light brown sugar
1 tsp vanilla extract
1 cup butter, melted
7 cups Granny Smith apples, peeled & thinly sliced
1 cup cranberries, fresh or frozen
3 Tbsp lemon juice, freshly squeezed
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp lemon zest, grated
3 Tbsp all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup sour cream

Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan (or 9-inch deep dish), forming a thick crust. Reserve about a cup of the crust mix for the topping.
Preheat oven to 375 degrees F.
Prepare filling: Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.
Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.
Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).
Serve hot, warm or at room temperature and with (or without) ice cream or whipped cream. My personal favourite is warm with ice cream and caramel sauce.

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