Adapted from November 2012 Oprah Magazine
Makes 1, 9” pie
Prep Time: 30 minutes
Cooking time: 1 ¾ hrs, plus cooling time
1 unbaked (9” to 10”) store bought or homemade pie crust
3 pounds baking apples (5 or 6 large, combination of cooking apples), peeled, cored, and sliced
1 2/3 C sugar, divided
1.5 C fresh or thawed frozen cranberries
3 t cinnamon, divided
1 t finely grated orange zest (1 orange)
1 ½ C all-purpose flour
8 T (1 stick) cold butter, cut into pieces
If you decide to make your own pie crust –
1 ¾ C all-purpose flour
¼ C sugar
1 t cinnamon
½ t of salt (or less)
1 stick of cold butter cut into 8 pieces
¼ C apple cider or apple juice or iced water
Add the flour, sugar, cinnamon, salt and butter to a food processor fitted with a metal blade. Process until the mixture resembles large peas. Add the apple cider or juice or water. Process until dough forms a ball. With floured hands, form dough into a ball and wrap in plastic or floured wax paper. Chill for one hour in the refrigerator. While the dough is chilling, make the strudel topping and set aside and then make the filling and set aside.
In a food processor fitted with a metal blade, pulse remaining 1 cup sugar and 2 tsp. cinnamon, flour, and butter until butter is thoroughly incorporated and mixture will be a little crumbly. Set aside.
In a large bowl, toss together apples, 2/3 C sugar, cranberries, 1 t cinnamon, and orange zest. Pile mixture into pie pan.
Roll out Crust Directions
Once the dough has chilled for an hour, remove it from the refrigerator to a well-floured surface. If the dough is chilled too hard, let it warm up just a little bit until it is pliable. Roll the dough out into a circle ¼” thick. Lightly grease a 9” pie pan with spray oil and gently ease the dough into the pie pan. You can trim overlap dough or roll it up to make a ridge. (We don’t like to waste any crust.)
Pour the apple filling into the prepared crust and top with strudel. With a handful at a time, squeeze strudel mixture together, then crumble into chunks over pie filling.
Bake at 450 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake another 40-50 minutes until apples are cooked. (The edges get too brown; you may cover edges with pieces of aluminum foil.) The pie is baked when a knife inserted into the center comes out clean. (For easier clean up, place pie on a cookie sheet covered with aluminum foil.) Set pie aside to cool.
Top with vanilla ice cream or whipped cream.