Cranberry-Strawberry Crumb Pie
Tart cranberries mellow sweet strawberries in this summer-meets-fall pie. And since frozen fruit is usually picked at peak freshness, you can get good quality strawberries and cranberries at the same time, despite their different growing seasons. Add a classic crumb topping spiced with cinnamon and ginger and you’ve got a pie that’s vaguely muffin-y, in all the best ways. Make sure to cool the pie at least the four hours, which allows the cornstarch-thickened juices to set. Cleaning tip: With so much fruit it’s possible the juices will bubble over the crust. For easy cleanup, line a sheet tray with aluminum foil and set the pie plate on top before baking.