Apple Berry Crumb Topped Pie

Step 1

For the Crust:

Step 2

Using a food processor combine flour, salt, and sugar on and pulse for 30 seconds.

Step 3

Cut butter into 1/2-inch cubes and add to flour mixture and pulse until mixture looks crumbly, with bits of dough the size of peas, about 1 minute.

Step 4

Add 4 tablespoons ice water, 1 tablespoon at a time, mixing on low speed for 10 seconds after each addition. After final addition, dough should begin to clump together in a ball. If it doesn’t, continue mixing for about 10 seconds longer. (If it still looks too dry, add 1 more tablespoon ice water.) Gently mold dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour.

Step 5

Transfer unwrapped dough to a lightly floured surface.

Step 6

Roll into a 1/8-inch-thick circle large enough to cover bottom and sides of a 9-inch-diameter deep-dish pie pan; do not use a regular (shallow) pan. Transfer dough to pie pan, crimping edges with your fingers or a fork. Prick bottom with a fork.

Step 7

For the Crumb:

Step 8

In a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about 1 minute.

Step 9

Cut butter into small pieces and add to sugar-flour mixture. Pulse 10 to 15 times until mixture is crumbly.

Step 10

Remove from processor and refrigerate topping, covered, until ready to use.

Step 11

For the Filling:

Step 12

Place two large saute pans over medium-high heat and divide the 1/3 cup sugar evenly between them. I have tried it with one large pan and the two pans work better. If you do the large pan the apples don't cook evenly at all.

Step 13

Cook the sugar without stirring, until it melts and then caramelizes and turns amber, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed. As soon as the sugar melts, it will quickly start caramelizing, so be ready to add the apples and berries immediately.

Step 14

Add the apples and berries to the two pans and saute until they are half-cooked and the released juices boil away until no liquid remains, 8 to 10 minutes. Toss and stir the apples and berries often so they cook evenly on both sides.

Step 15

Transfer the apples to a bowl and cool to room temperature.

Step 16

Preheat the oven to 350 degrees.

Step 17

In a large bowl, combine the brown sugar, cornstarch, pectin (if using), spices and salt, then add the vanilla, and stir.

Step 18

Add the apples and berries and toss to combine.

Step 19

Put the mixture into the prepared pie pan.

Step 20

Sprinkle the crumb topping over the top of the filling.

Step 21

Place the pie on a baking sheet, place in the oven, and bake for 30 minutes.

Step 22

Tent the pie with aluminum foil and bake for an additional 30 minutes.

Step 23

Remove the foil and bake for an additional 10-20 minutes or until the pie is evenly golden brown.

Step 24

Remove from oven and cool on wire rack before glazing.

Step 25

For the Glaze:

Step 26

Whisk together the ingredients and drizzle over pie.

Step 27

Serve it with ice cream.