Cranberry Crumb Pie

Ingredients and Weight:

For the Pie Crust: * All-purpose flour: 2 cups (240g) * Unsalted butter (cold and cut into small cubes): 1 cup (2 sticks / 226g) * Granulated sugar: 1/2 cup (100g) * Salt: 1/4 tsp (1.25g) * Ice water: 4-6 tbsp (59-89ml)

For the Cranberry Filling: * Fresh cranberries: 12 ounces (340g) * Granulated sugar: 1 cup (200g) * Orange zest: 1 tbsp (15ml) * Orange juice: 1/2 cup (120ml) * Ground cinnamon: 1 tsp (2g) * Ground nutmeg: 1/4 tsp (0.625g) * Salt: 1/8 tsp (0.3125g)

For the Crumble Topping: * All-purpose flour: 1 cup (120g) * Brown sugar: 1/2 cup (100g) * Granulated sugar: 1/4 cup (50g) * Unsalted butter (cold and cut into small cubes): 1/2 cup (113g) * Old-fashioned oats: 1/2 cup (40g) * Ground cinnamon: 1/2 tsp (1g)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

For the Pie Crust: 1. In a large bowl, whisk together the flour, sugar, and salt. 2. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. 3. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Cranberry Filling: 1. In a large saucepan, combine the cranberries, sugar, orange zest, orange juice, cinnamon, nutmeg, and salt. 2. Bring to a boil over medium heat. Reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the filling has thickened.

For the Crumble Topping: 1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and oats. 2. Add the cold butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs.

Assembly: 1. Preheat oven to 375°F (190°C). 2. Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle. 3. Transfer the dough to a 9-inch pie plate and trim the edges. 4. Pour the cranberry filling into the pie crust. 5. Evenly sprinkle the crumble topping over the filling. 6. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. 7. Let cool for at least 1 hour before serving.

Nutritional Information:

• Calories: 450
• Fat: 20g
• Carbohydrates: 60g
• Protein: 5g

Dish Characteristics:

• Tart and sweet
• Flaky and buttery crust
• Crunchy crumble topping
• Perfect for special occasions

User Comments:

• "This pie is absolutely delicious! The cranberry filling is perfectly balanced between tart and sweet, and the crumble topping adds a wonderful crunch."
• "This recipe is easy to follow and the pie turned out amazing. The crust was flaky, the filling was flavorful, and the crumble topping was just the right amount of sweetness."
• "I love the combination of cranberries and orange in this pie. It's a festive and delicious treat that everyone will enjoy."

Special Precautions and Tips:

• To ensure a flaky crust, make sure the butter is cold and cut into small cubes.
• Do not overmix the pie dough, as this will make it tough.
• If you do not have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
• Serve the pie with whipped cream or vanilla ice cream for an extra special treat.