The Chew: Wendy Williams & Mario’s Cranberry Cherry Crumble Recipe

The Chew: Wendy Williams

Talk show host Wendy Williams came by The Chew to talk about Aaliyah: The Princess of R&B and to help Mario Batali whip up a great Cranberry Cherry Crumble recipe, a wonderful Thanksgiving dessert with a great bacon crust. Wendy Williams is a producer of the new movie, which airs November 15, 2014 on Lifetime.

Check out my attempt at this recipe below!

The Chew: Mario Batali Cranberry Cherry Crumble Recipe Ingredients

For the Bacon Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon well-chilled bacon (cut into 1/8-inch pieces)
• 5 ounces unsalted butter
• 1/3 cup ice water

For the Cranberry-Cherry Filling:

• 3 cups cranberries
• 2 cups frozen cherries (pitted)
• 1 cup sugar
• 2 1/2 tablespoons cornstarch
• Pinch kosher salt
• zest and juice of 1 lemon
• 1 teaspoon pure vanilla extract

For the Almond Crumb Topping:

• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/3 cup almonds (finely chopped)
• 1/4 teaspoon kosher salt
• 5 tablespoons unsalted butter (melted)
• heavy cream to serve

Mario Batali: The Chew Cranberry Cherry Crumble Recipe Directions

1. For the pie crust, begin by putting the flour, salt, bacon, and butter in a food processor and pulsing until the mixture is coarse like breadcrumbs.
2. Add half of the water and pulse a few times and then add the remaining water and pulse until the mixture forms a ball.
3. Flatten dough into a 1-inch disk on a floured piece of waxed paper. Wrap in plastic wrap and chill for 1 hour.
4. Meanwhile, create the other elements. For the Cranberry-Cherry Filling, just combine all the ingredients and set aside.
5. For the Almond Crumb Topping, pulse together the ingredients until the mixture is similar to gravel. Set aside.
6. To assemble, preheat oven to 350 degrees.
7. Roll out dough to a 12-inch circle on a floured sheet of waxed paper.
8. Press dough into a 11-inch tart pan. Press edges and trim overhand and freeze for 10 minutes.
9. Add the Cranberry-Cherry Filling to the crust and sprinkle evenly on top with the Almond Crumb topping.
10. Bake the pie in the oven for 1 hour until bubbling on a parchment paper-lined baking sheet.
11. Transfer to wire rack and let cool for about 2 hours. If you eat it before it has had time to cool, the pie will be too soupy.
12. Serve with whipped cream or sour cream and enjoy!