Apple Cranberry Crumble Pie

• 2 1/2 cup fresh or frozen cranberries
• 1/2 cup Olive's Oil Cinnamon Pear Balsamic Vinegar
• 1/4 cup water 2 Tbsp sugar 1/2 cup sugar
• 1 tsp ground cinnamon 1/2 tsp salt 1 Tbsp cornstarch
• 3 1/2 pounds sweet apples (6-7 medium), peeled, cored, and cut into 1/4-inch-thick slices
• 9-inch pie pastry for a single-crust pie
• 1 1/2 cup flour 3/4 cup firmly packed brown sugar
• 1 1/2 tsp cinnamon 1/2 tsp salt 2/3 cup unsalted butter, cut into chunks

1. Preheat oven to 350u0b0
2. Bring cranberries, Balsamic, water & 2 Tbsp sugar to a boil in saucepan over medium-high heat. As soon as berries begin to pop, remove pan from heat & allow berries to macerate in the vinegar mixture for 30 minutes. Mix 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp salt & cornstarch in large microwave-safe bowl. Add apples - toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until edges of apples are slightly translucent & liquid has thickened. Cool to room temperature (30 minutes). After 30 minutes drain cranberries, reserving liquid. In large bowl gently fold together apples & cranberries. Pour filling into unbaked pie pastry & drizzle with some of reserved vinegar mixture, adding more if extra tartness is desired.
3. Move oven rack to the bottom - place foil lined baking sheet on bottom rack. In medium bowl, combine flour, brown sugar, cinnamon, salt & butter. Cut in with a pastry blender until mixture forms small lumps. Sprinkle topping over the filling. Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If pie browns too quickly, cover loosely with foil. Cool for 2 to 3 hours on wire rack.

cranberries, olives oil, ubc, cinnamon, sweet apples, pastry, flour ua ube, cinnamon ua

Taken from www.epicurious.com/recipes/member/views/apple-cranberry-crumble-pie-52830691 (may not work)