Carla Baron’s Classic Virginia Apple & Cranberry Crumb Pie

(Make pie filling 1 pie at a time.)

Peel skin from apples, then core. Slice apples lengthwise. Add lemon extract, dash of salt. Mix thoroughly. Fold in dried cranberries, sugar, tapioca pearls, nutmeg, cinnamon. Cover, let sit while preparing crumb topping.

Sift together flour, sugar (baker’s sugar is best), dash of salt. Cut in cold butter with 2 butter knives forming medium-sized crumbs.

Lay pie crust gently in glass deep dish pie pan trying not to handle excessively. (Pyrex is good for even baking.) Gently press crust on rim of glass pie pan with fingers or fork to create desired decorative shaping.

Pour in apple mixture. Spoon over crumb topping, making sure to cover all exposed fruit.

Bake at 425° (lower to 375° after 10 minutes.) For about 40-50 mins until apples are tender. Cover crust with foil liners during baking to prevent over-browning.

(Test w/ fork or knife to see if apples are done baking before removing from oven.)

Cool on racks before serving.

*Serve a la mode w/ creamy french vanilla ice cream, if desired.

Bon appetit!