I’ve been baking this apple cranberry pie for family Thanksgiving and Christmas dinners for years. I love that it’s an apple pie, so traditional for the holidays, but the cranberries and crumb topping give it a special – and festive – vibe.
Oh, yes, the crumb topping. The liberal buttery-crisp top blankets the perfectly tender apples and tart cranberries. Served warm with a little vanilla ice cream? Pie nirvana.
Here’s the recipe!
- 1 cup flour
- ½ cup (packed) brown sugar (I prefer dark but light works too)
- ½ cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 4-5 large apples, peeled, cored, and cut into ¾-inch pieces (about 5 cups) (Granny Smith, Golden Delicious, and Gala are all great)
- 2 cups of your favorite homemade cranberry sauce or 1 16-ounce can whole-berry cranberry sauce
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 pie crust for the bottom. I (hiding my face) use refrigerated crust sometimes, because I’m often short on time and have yet to master pie crust.
- Vanilla ice cream
- Preheat the oven to 350° F.
- Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
- Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
- Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
- Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
- Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
- Transfer to a wire rack and cool for at least 15 minutes.
- Serve with vanilla ice cream.
Originally published on The Hazel Bloom November 10, 2010. Updated and posted on Kitchen Treaty November 6, 2012. More about this