Apple-Cranberry Pie with Brown Sugar Topping

Fresh cranberries scattered among sliced apples give this pie a tart, ruby-red bite that balances the sweetness of the brown sugar crumble topping. It’s the kind of pie that belongs on every Thanksgiving table right next to the pumpkin.

Five Golden Delicious apples sliced thin and tossed with lemon juice, cranberries, flour, sugar, cinnamon, and nutmeg fill a single pie crust. The cranberries pop during baking, releasing their tart juices into the apple filling and staining it a gorgeous deep pink.

The brown sugar topping (dark brown sugar, flour, softened butter, and more cinnamon) crumbles over the fruit and bakes into a crunchy, caramelized lid. No top crust needed. The streusel does all the work.

Chef Tips

• Use Golden Delicious apples as specified. They hold their shape when baked and have a honeyed sweetness that pairs well with tart cranberries.
• Toss the sliced apples in lemon juice immediately to prevent browning.
• Place the pie on a baking sheet to catch any drips. Cranberry juice bubbling over stains oven floors.
• The pie is done when the apples feel tender when pierced through the topping with a thin knife.

Variations

• Add a handful of chopped pecans to the streusel topping for nutty crunch.
• Use dried cranberries if fresh aren’t available, though the tart pop of fresh is hard to beat.
• Swap nutmeg for cardamom for a more Scandinavian-leaning spice profile.