Ali skillfully slicing apples peeled by Conor for our Apple, Cranberry, Crumb Pie
This pie was our first foray into making our own pastry, and honestly as I sit here waiting for my pie to come out of the oven I have no idea how well that went. The pie smells pretty good, which I think is a pretty good sign. Rather than doing a double crust we decided to use a crumb top rather than a second pastry crust on top. The recipe for our pie asked for this type of topping, but we decided to tweak the recipe by using brown sugar and oats along with loads of butter. The filling looks very good as the cranberries seem to have exploded and are bubbling red juices up through the crumb top.
I have now pulled the pie out of the oven and it has begun to cool. The cranberry juices are still bubbling and it looks delicious! The only problem I’m seeing is that since the recipe called for cooking the bottom crust with the filling before the crumb top was added. I decided to put the silicon crust edge protector things once I added the crumb and this led to the edges of the pastry becoming too dark. Next time I will put the protectors on the pie at the beginning. Anyway I think the pie is going to be delicious because the pie is a pie and pie is always good.
–Conor’