Makes 8 servings

Pie Filling
3 pounds apples such as Braeburn or Granny Smith
2 cups fresh cranberries
1 tablespoon fresh grated ginger
¾ cup sugar
¼ cup flour

Crumble
¾ cup steel cut oats
1/3 cup whole wheat pastry flour
1/3 cup packed brown sugar
4 tablespoons frozen butter, grated
½ teaspoon cinnamon
½ teaspoon ground ginger

Crust
12 ounces (about 2 ¼ cups) sifted flour
1 teaspoon Kosher salt
8 ounces cold unsalted butter, cut into small cubes
¼ cup ice water

In the bowl of a mixer with the paddle attachment, add one cup of flour. Turn mixer on low and add the butter by small handfuls. Once the butter is added, turn the speed to medium and “cream” the butter and flour. Scrape the sides of the bowl. With the mixer on low speed, add the remaining flour and mix until just incorporated. Add the water and mix until a ball forms. The dough will be slightly sticky. Form into two balls, flatten, wrap in plastic, and let rest in the refrigerator. Since this recipe makes two crusts, the second crust can be frozen for later use.

For the pie filling, peel and core the apples. Slice the apples into ½ inch thick slices and place in a bowl. Add cranberries, ginger, sugar, and flour. Toss to coat. 

Preheat oven to 350 degrees. For the crumble, combine oats, whole wheat flour, brown sugar, cinnamon, and ginger. Sprinkle grated butter over the dry ingredients. Using fingertips, work butter into the dry ingredients. Keep working the mixture until it is no longer dry and holds together when squeezed.

Roll out pie crust and place into a deep dish pie pan. Place pie filling inside the crust and mound in the center. Sprinkle the crumble on top, pressing into the apples. Place pie in oven and bake for one hour.

Remove pie from oven and let cool on wire rack 30 minutes.

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