Crossroad Cranberry-Apple Pie
Submitted by link
Tart Granny Smith apples and whole cranberries under a buttery oat-brown sugar crumble topping. Baked low and slow until bubbling and golden, this cranberry apple pie is fall on a plate.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsWhen apple pie and cranberry crumble meet at the crossroads, everybody wins.
Eight Granny Smith apples get sliced and tossed with whole cranberries, lemon juice, brown sugar, and cornstarch. That tart, fruity filling piles into a pie shell and gets buried under a thick layer of oat, flour, brown sugar, and cinnamon streusel with butter squares dotted on top.
A long, gentle bake lets the cranberries burst and the apples soften while the crumble topping turns crunchy and caramelized.
This is Thanksgiving pie. Holiday potluck pie. “I brought dessert and you’re welcome” pie.
Kitchen Tips
- Granny Smiths hold their shape and bring the tartness you need to balance all that brown sugar
- Toss the sliced apples in lemon juice immediately to prevent browning
- The crumble topping should be generous. Pile it on thick so you get that satisfying crunch-to-fruit ratio
- Let the pie cool at least 30 minutes before slicing so the filling sets and doesn’t run everywhere
Ingredients
Directions
Peel and slice apples and put in lemon juice.
Then add all other filling ingredients and mix in a bowl.
Make topping in separate bowl.
Put apple mixture in pie shell.
Sprinkle topping on liberally.
Place butter squares on pie.
Bake at 300℉ (150℃) for 1½ to 1 ¾ hours.
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