Cranberry-Apple Crumble Pie
"It's easy to understand why apple crumble pie (sometimes called French apple pie in diners and old cookbooks) is so immensely popular: It packs all the flavor and fragrance of a traditional apple pie underneath a carapace of nutty, buttery, cinnamony crumbs. Adding cranberries to the filling evokes a familiar fall color and provides pleasant tartness to balance the sweetness...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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3/4 stick cold unsalted butter, cut into 1/2-inch pieces
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2 tablespoons cold vegetable shortening (trans-fat-free)
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Rounded 1/4 teaspoon salt
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3 to 4 tablespoons ice water
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For crumble topping:
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3/4 cup all-purpose flour
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1/4 cup packed light brown sugar
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1/2 teaspoon cinnamon
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1/8 teaspoon salt
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1/2 stick unsalted butter, cut into 1/2-inch pieces
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1/2 cup pecans, coarsely chopped
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For fruit filling
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2 pounds Gala apples (about 5), peeled, cored, and thinly sliced
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8 ounces fresh or frozen (not thawed) cranberries
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1/2 cup packed light brown sugar
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3 tablespoons all-purpose flour
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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2 1/2 tablespoons fresh lemon juice
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1/2 stick unsalted butter, cut into 1/2-inch pieces
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Equipment: a 9 1/2-inch glass deep-dish pie plate (6-cup capacity)
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