In New england, the fruit of the orchard and the bounty of the cranberry bogs are a classic combination. It’s no wonder New englanders think a slice of pie is the ideal breakfast. In fact, they’re on to something. Because some people prefer crust to a crumble, we’ve used both here to make the perfect pie. Vital wheat gluten makes the crust a little more flexible and easier to handle.
Ingredients
For Crust
- ½ cup (60 g) whole wheat pastry flour
- 1⁄3 cup (30 g) oat flour
- 1⁄3 cup (40 g) barley flour
- 2 tablespoons (18 g) vital wheat gluten
- 1⁄4 teaspoon fine sea salt
- 1 teaspoon pure maple syrup
- 1 teaspoon apple cider vinegar
- 1⁄4 cup (60 ml) neutral-flavored oil
- 3 to 4 tablespoons (45 to 60 ml) cold apple juice
For Filling
- 8 cups (880 g) peeled, cored, and thinly sliced baking apples
- 1 cup (100 g) fresh or frozen cranberries
- ½ lemon juice
- 1⁄2 cup (96 g) organic turbinado sugar or organic evaporated cane juice
- 1⁄3 cup (30 g) oat flour
- 1 teaspoon ground cinnamon
Topping
- 1⁄2 cup (60 g) whole wheat pastry flour
- 1⁄2 cup (45 g) oat flour
- 1⁄3 cup (64 g) organic turbinado sugar or organic evaporated cane juice
- 1⁄4 cup (20 g) old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1⁄4 cup (60 ml) neutral-flavored oil
How to Make It
- Preheat the oven to 375°F (190°C, or gas mark 5). To make the Crust
- Combine the flours, gluten, and salt in a food processor and process until combined. Add the maple syrup, vinegar, and oil. Pulse to form small crumbs. Drizzle in the apple juice, 1 tablespoon (15 ml) at a time, pulsing, until the dough can be pinched together and holds its shape.
- Transfer the dough to a lightly floured piece of parchment paper, and roll into a 12-inch (30 cm) round. Invert a 9-inch (23 cm) pie plate on top of the round and carefully turn over so the crust is in the pie plate. Gently press it into the pan and crimp the edge. Place the crust in the refrigerator while preparing the rest of the pie. To make the Filling
- Combine all the ingredients in a large bowl. Stir gently to coat the fruit. Spread evenly in the pie crust. If any apple ends are poking up, they may burn. To make the Topping
- Combine the flours, sugar, oats, and cinnamon in a medium-size bowl. Stir together with a fork. Drizzle in the oil and stir until the mixture is crumbly. Sprinkle evenly over the filling.
- Place the pie on a baking sheet in case the filling spills over. Bake for 55 to 60 minutes, until the top is golden and the filling is bubbly. Cool slightly before cutting.
