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Lisa Ludwinski’s Cranberry Crumble Pie

Makes one 9-inch pie

We use cranberries from Cheboygan, Michigan. They’re sold in 12-ounce bags at most supermarkets during the fall and winter season. It also may be possible to find unbagged cranberries at your local farmers’ market or grocery store. While rinsing, be sure to sort the cranberries as well and remove any that appear mushy or dark. The first two components of this recipe—the compote and the crumble—can be made up to 4 days in advance and stored in the refrigerator until you’re ready to make the pie.

Asking me which pie is my favorite is like asking me if I’d rather dance to New Order or Mariah Carey—it’s impossible to choose. But if I had to pick just one pie, it’d be this Sister Pie classic, because it lives up to my formula of what creates the ultimate pie experience: flaky, all-butter crust meets the tartest fruit in season plus a buttery, brown sugar crumble topping. It features tart Michigan cranberries in two ways: first we cook them down into a compote and then we mix in more cranberries, sugar, and spice. The whole darn thing is topped with the aforementioned crumble, and we’re in (best pie) business.