Cranberry, Dark Cherry and Apple pie with Spiced Oat Crumble

Ingredients:

Crust: Single, all butter pie crust, rolled, crimped and frozen

Filling:
1 ½ cups cranberries, fresh or frozen
1 ½ cups dark cherries, fresh or frozen
2 cups shredded Granny Smith apples
¼ cup granulated white sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
1 teaspoon vanilla bean paste
¼ cup corn starch
Pinch of kosher salt

Topping:
¾ cup all purpose flour
½ cup rolled oats
1/3 cup light brown sugar
1/3 cup granulated sugar
¼ teaspoon ground cinnamon
½ cup unsalted butter, softened but still cool

Crust Dust:
1 teaspoon all purpose flour
1 teaspoon granulated sugar

Egg Wash:
1 egg, beaten
1 teaspoon water
pinch of salt

Optional: Demerara Sugar

Preparation:

Make the Filling:

In a medium sized pot over medium heat add in all filling ingredients. Stir over medium heat and cook down till the fruit becomes tender and the filling thickens, 10-15 minutes. Spread filling out on to a sheet pan to cool. Set aside till ready to assemble pie. 

Make the Topping:

In a large mixing bowl, add in all dry topping ingredients. Using your fingers, combine all ingredients till all dries are evenly mixed. Break in pieces of soften butter into dries, using your fingers slowly work butter into dry ingredients until mixture forms coarse crumbs. Set aside till ready to assemble pie.

Assemble & Bake:

Preheat oven to 375°F. Place prepped pie crust on to a parchment lined sheet pan. Brush crimps with egg wash and sprinkle with demerara sugar.  On base of pie crust sprinkle crust dust and swirl with fingers. Fill pie crust with filling mixture. Top filling mixture with crumble mixture, pile crumble evenly over filling. Bake at 375°F for 1 hour, rotating 30 minutes into baking time. Bake till crumble of golden brown and a little filling has bubbled up. Cool for at least 2 hours before slicing. Best enjoyed with whipped cream or a la mode!