Crumble Holiday Pie from Chef Rhys Lewis of The Williamsburg Lodge




DESSERT: COLONIAL WILLIAMSBURG CRUMBLE TOP HOLIDAY PIE
From Executive Chef Rhys Lewis
The Williamsburg Lodge, Colonial Williamsburg www.colonialwilliamsburg.com



MINCEMEAT LAYER INGREDIENTS

1 cup mincemeat* (see note)

APPLE LAYER INGREDIENTS

2 Granny Smith apples, peeled and cut into small dice
1 tablespoon butter
1/2 cup sugar
Pinch cinnamon
1/2 cup applesauce

CRANBERRY LAYER INGREDIENTS

1 pound fresh, whole cranberries
1/2 cup sugar
3/4 cup water
Pinch cinnamon
1 cup canned cranberry sauce

CRUMBLE TOPPING INGREDIENTS

3-3/4 cup flour
1 cup butter, room temperature
2/3 cup granulated sugar
1/8 cup cinnamon-sugar  for topping the tart
Confectionary sugar for dusting the tart

PIE DOUGH INGREDIENTS

1-1/4 cups flour
6 ounces butter
1-1/8 cups cold water

APPLE LAYER METHOD

Melt butter in a small pot and add apples, sugar and cinnamon and cook until the apples are tender. Remove from the heat and stir in the applesauce. Set aside.

CRANBERRY LAYER METHOD

Combine the cranberries, sugar, water and cinnamon in a heavy bottom sauce pot and bring to a simmer. Cook until the whole cranberries begin to break open and stir in the canned cranberry sauce. Return the cranberry misture to a simmer and remove from heat. Set aside.

CRUMBLE TOPPING METHOD

In a mixing bowl, combine the flour, sugar and butter and mix together until large crumbs form. Set aside.

PIE DOUGH METHOD

Place the flour in a mixing bowl and cut in the butter until it is the size of small peas and fold in the water. Do not over mix; chill one hour.

Preheat oven to 350F.

Roll out the pie dough to a thickness of 1/8-inch and line a 10-inch tart mold.

Using an offset pallet knife or pie spatula, spread an even layer of the mincemeat, followed by the apple mixture and finish with the cranberry mixture. Top the tart with the crumble topping and sprinkle with cinnamon-sugar.

Bake in a 350F oven for approximately 45 minutes, or until the topping is golden brown and the filling is bubbling through. Allow to cool to room temperature and dust with confectionary sugar.

*Note – mincemeat is a traditional mix of dried fruit and spices, usually macerated in a distilled spirit. Although once made with actual meat as an ingredient, this is typically not the case now. Mincemeat can be made at home, or can be purchased already prepared in grocery stores during the holidays or mail order most other times of the year.