Apple and cranberry crumble pie

Apple and cranberry crumble pie

When snow is forecasted for north of the UK only, one must take proactive steps to create the festive feeling. With that in mind last week my boyfriend and I decorated our home Christmas stylz and I finally baked a wintery pie as the second advent was fast approaching.

This pie is a festive variation of blueberry crumble pie I baked some time ago. The original pie is delicious, but this might just be better! It’s full of flavour, but light at the same time. Sweet and equally refreshing. In fact, I liked it so much that I ate a quarter of it myself before bringing it to a friend’s party and had to invent a story about someone stealing that bit of a pie (if someone from the party is reading this – I regret nothing).

APPLE AND CRANBERRY CRUMBLE PIE

Ingredients

Crust & Topping
1 1/2 cups all purpose flour
3/4 cup sugar
pinch of salt
160 g cold butter (cubed)
1/3 cup chocolate chips for topping (optional)

Filling
1 cup cranberries
2 medium sized apples, sliced
2 eggs
2/3 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
Pinch of salt
½ teaspoon cinnamon

Preparation

  1. Grease a cake pan and set aside. Preheat oven to 170°c.
  2. Add flour, sugar, salt and cubed butter to a medium bowl, using your hands mix until combined and crumbly.
  3. Take 1 cup of mixture and set aside. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
  4. While crust is baking- whisk eggs in a large bowl.
  5. Add sugar, sour cream, flour and salt and cinnamon.
  6. Gently fold in cranberries and sliced apple.
  7. Set aside.
  8. When crust is ready – remove from oven and add filling, gently spooning over the top of the crust.
  9. Combine the crumbly mixture you had set aside with chocolate chips (optional). Sprinkle over the filling.
  10. Bake 1 hour or until top is lightly browned.
  11. Cool and place in refrigerator overnight. Serve at room temperature.

IMG_2941 (2)

IMG_3005 (2)

Cranberries_badge

Blueberry crumble pie

Blueberry crumble pie

This week, for the first time in months, I didn’t have time to bake. It was weird to break my routine of Thursday evening/late night baking, but I have a perfect excuse. Two weeks ago my dad sent me a message asking if I was free the following weekend to come home (Riga). Hell yeah, I was free and wanted to go home! It was a perfect timing for an improvised visit as I was already homesick and couldn’t wait another two months until Christmas.

Luckily, I had a couple of recipes in my archive a.k.a. endless collection of drafts. Actually, I can’t believe I didn’t publish this one earlier, because this must be one of the easiest and tastiest pies ever!

I’ve noticed that most of the times simple bakes taste much better than fancy cakes that take hours to make. Why so?! No idea, but I don’t mind, because it means I get to eat delicious pie that takes close to nothing to prepare.

Blueberries are not exactly in season anymore, but I just can’t let them go! I promise that wintery bakes are coming, but for now just try this pie and you will see why I have trouble saying bye to summer berries.

 

BLUEBERRY CRUMBLE PIE (Based on recipe by Kleinworth & Co)

Ingredients

Crust & Topping
1 1/2 cups all purpose flour
3/4 cup sugar
pinch of salt
160 g cold butter (cubed)

Filling
1 1/2 cups fresh blueberries
2 eggs
1/2 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
grated peel of half lemon
pinch of salt

Preparation

  1. Grease 25 cm round pan and set aside. Preheat oven to 170°c.
  2. Add flour, sugar, salt and cubed butter to a medium bowl. Using your hands mix until combined & crumbly.
  3. Set aside 1 cup of this crumble mix.  Take remaining part and firmly press into your cake pan, covering the bottom. Bake for about 15 minutes or until light golden.
  4. While crust is baking whisk eggs in a large bowl. Add sugar, sour cream, flour, salt and grated lemon zest.
  5. Gently fold in blueberries.
  6. When crust is ready remove it  from the oven and add the filling. Be careful not to crush too many blueberries.
  7. Sprinkle with remaining crust mixture that was set aside.
  8. Bake 1 hour or until top is lightly browned.
  9. Cool and place in refrigerator overnight. Serve at room temperature.

Blueberry crumble pie

IMG_2228

With this recipe I’m joining in Casa Castello weekly recipe sharing event, because sharing is caring. Especially if a pie is involved!

Casa Costello