American Pie Council

2018 Professional Entry


Cranberry Apple Almond Crunch

Cranberry Apple Almond Crunch
Fruit Category
Susan Boyle Debary, Fl

Crust recipe
2 ½ cups of all- purpose flour
¼ teaspoon salt
½ cup butter
½ cup crisco
1 egg
¼ cup almonds
2 teaspoons white distilled vinegar
2 tablespoons power sugar
¼- ½ cup ice cold water
7 oz of odense almond paste
In a cold bowl mix all ingredients together except water and almond paste
Mixture will look course and crumbly. Slowly add cold water stirring with a fork until dough pulls away from the sides and into a ball . knead and roll out dough to fit in a 9” baking dish with an inch overhang to flute your pie. Next roll out very thin disk of almond paste place on top of bottom crust chill before filling.
5 cups of thin sliced apples-pink lady, golden delicious ( using different apples gives the perfect balance to this pie)
½ teaspoon apple pie spice
¼ teaspoon cinnamon
2/3 cup fresh cranberries or frozen
1 ½ cups sugar mixed with 3 tablespoons of clearjel
¼ cup orange juice
¼ teaspoon lemon juice
In a large bowl toss apples, cranberries, spices and orange juice. In a separate bowl mix sugar and clearjel together stirring well sprinkle over apple cranberry mixture. Carefully fill prepared pie crust will filling set aside while preparing crunch topping

Crunch topping
½ cup slivered almonds
½ cup light brown sugar
1/3 cup rolled oats
1/3 cup almond flour
½ teaspoon salt
5 tablespoons unsalted butter

Mix almonds, sugar, oats, flour, salt and butter until it looks crumbly. Sprinkle on top of pie filling
Bake 15 minutes at 415 degrees reducing heat to 400 degrees for 45 minutes
Cover edges with foil to keep from over browning