Autumn Harvest Crunch-Top Pie

“But I, when I am done each night upon my knees will ask the Lord to bless me, with apple pie and cheese!” - Eugene Field

I wanted to make a nice meal tonight since I have open house at my school tomorrow. So, I made meatloaf, mac n cheese and Paula's Autumn Harvest Crunch-Top Pie! I just know the boys will love it! They are always begging me to make desserts, well tonight they got one! PLEASE believe me when I say this was SIMPLE. I hate making pies and this went quick! It had surprising ingredients, I used a Wal-mart store bought crust (which is cheaper and easier than homemade) and I didn't even peel the apples! (With Golden Delicious the skins are so thin and waxy they melt away when baked.) Holy Smokes! This pie was SOOOO delicious, warm and gooey...it made us all feel cozy on a crisp autumn night! I'm pretty sure this is my favorite recipe so far! (note: I am NOT an apple pie fan either!):o)

Autumn Harvest Crunch-Top Pie
pg. 223 The Deen Family Cookbook

Crumb Topping
1 cup flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4tsp salt
1 stick of butter
1/2 cup chopped walnuts

Pie
1/2 cup dried cranberries
1/2 cup dark raisins
1/4 cup apple cider or dark rum
1cup sour cream
2 eggs
2/3 cup brown sugar
3 lbs mixed apples
1 unbaked 9 inch pie crust

1. Prepare the topping in a medium bowl by whisking together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Using a fork or pastry cutter, cut the butter to form large crumbs. Stir in walnuts. Chill, covered, until needed.

2. Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. In a small saucepan, combine the cranberries, raisins, and rum or cider, bring to boil over medium-high heat, then remove and let cool.

3. In a medium bowl, whisk together the sour cream, eggs, and brown sugar. Stir in the dried fruit mixture and apples. Arrange the crust in the pie plate. Fill the crust with the mixture heaping it in the middle. Place on the prepared baking sheet and bake fore 45 minutes.

4. Remove the pie from the oven and increase the temp to 425 degrees. Scatter the topping over the pie. Bake for 20 to 30 minutes more until the topping is golden and the juices are bubbling. Serve warm!