Cranberry Apple Walnut Crumb Pie

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Cranberry Apple Walnut Crumb Pie

It's Cranberry Apple Walnut Crumb Pie and it's gluten free so what more could you want. Earlier this week I was annoyed when I spotted a lonely bag of cranberries sitting on the bottom shelf of my fridge.  It seems it had escaped the holiday cranberry sauces and such and now needed to be used.  I certainly wasn't in the mood to make a pie but eating pie is another story.  I love pie and this one is worth any effort it takes to make.  We've got the tart cranberries mixing with the sweet apples and spices.  But it’s the buttery bottom crust combined with the double thick walnut crumb layer that really makes this decadent.  Now if only I had some vanilla ice cream.    You’lldefinitely need to eat lean and clean to balance out this indulgence.  But lit's worth every calorie.  

Cranberry Apple Walnut Crumb PiePreptime: 30 min Cooktime: 1 hour
Ingredientsor the filling:

• 12 oz fresh cranberries,rinsed and drained
• 3 apples, peeled anddiced
• 2 tbsp corn starch
• ½ cup sugar
• 1 tsp apple pie spice
• 1 tsp cinnamon

Ingredientsfor the crust:

• 1 ¼ cups of gluten free Bisquick
• 6 tablespoons cold dicedbutter
• 4-6 tbsp water

Ingredientsfor the crumb top:

• 1 ½ cups chopped walnuts
• ½ cup gluten free Bisquick
• 4 tbsp cold diced butter
• ½ cup dark brown sugar
• 1 tsp cinnamon

VideoTutorial



Instructions

1. Preheat the oven to 350°F (or 175 °C) and grease a 9-inchdeep dish glass pie plate and place it onto a foil lined baking sheet to avoidany spilling in the oven.  
2. To make the crust, inmedium bowl, combine the gluten free Bisquick and butter then using a pastryblender cut the butter into the gluten free Bisquick until you have a textureresembling fine crumbs.
3. Stir in the water starting with about 3 tbsp and adding atablespoon at a time until you have a fairly crumbly ball of dough.  I used 5 tbsp of water in all.  
4. Press the dough into the bottom and up the sides of the preparedpan then chill while you make continue with the other components.
5. For the crumb layer, in a medium bowl, stir together thegluten free bisquick, cinnamon and brown sugar; cut the butter into the drymixture until the mixture resembles coarse crumbs then stir in the walnuts and setthe crumb topping aside while you mix the fruit.
6. In a large bowl stir together the cranberries, apples, cornstarch, sugar, cinnamonand apple pie spice.  Once all the fruitis pretty well coated pour the mixture into the prepared pie crust.
7. Spoon the crumb mixtureover the top of the pie. Try to make sure you have it packed into all thecrevasses and edges to help the stay together upon slicing. 
8. Bake for 1 hour thenremove from the oven and allow it to cool to room temperature beforerefrigerating to chill completely before serving. 

And Here's the Massacred Pie

I sliced the pie after 4hours of refrigeration and although it was very solid I still massacred thefirst piece.  It was so bad I had toserve it in as bowl all piled up with a dollop of whipped cream.  The rest of the slices came out without muchdamage.