My previous experience with this type of topping is that the ratio is usually about 3:1 sugar:flour and this ratio was the reverse, so the topping was only very slightly sweet. Finally, I was puzzled by the ratio of ingredients for the crumble topping. I preheated the oven and my oven temperature is accurate. Then, after baking the pie for 30 minutes more at 375 with the topping in place, the apple inside the pie was badly overcooked so it had the consistency of apple sauce even though this was 15 minutes less baking time than the minimum recommended in the recipe. ![]() After the initial baking at 425 for 30 minutes, the cranberries at the top of the pie were burned black and I had to pick them out. I had major problems with this recipe that others appear not to have had, which puzzles me. Or, maybe doubling up the spices in the crust, filling and topping plus a bit more liberal salt might make the difference. I did substitute half the apples for the pears to avoid too much tartness but maybe it made it too bland. This was underwhelming, I thought it would be a nice, different counter to all of the creamy holiday desserts but the taste just wasn't there. I can't eat any sort of nut, could i substitute rolled oats for the nuts? and if so same measure? Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Loosely cover with foil and bake until apples droop slightly, about 30 minutes. Transfer fruit filling to pie shell and dot with butter. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Preheat oven to 425☏ with rack in lower third. Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Stir together flour, brown sugar, cinnamon, and salt in a bowl. Chill, wrapped in plastic wrap, until firm, at least 1 hour. If dough is sticky, dust lightly with additional flour. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. ![]() Turn out dough onto a lightly floured surface and divide into 4 portions. Do not overwork dough or pastry will be tough. Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. ![]() Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
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