This recipe is a wonderful twist on a classic pie. The filling leans on apples and fresh or frozen cranberries that soften as they bake. Together they make a bright-tart mix that never tastes flat or overly sweet. I like a homemade bottom crust, but use a purchased one if short on time.
It's the bridge between autumn baking and holiday season flavors. It works just as well for Thanksgiving as it does for the slower cold days when you want something homey but not predictable.
Sweet, tart and buttery
This is the pie you make when you want something classic but not boring. The colors are gorgeous, with tart cranberries popping amidst the beige apples.
It's a forgiving and rustic pie. You can use fresh or frozen cranberries, adjust the sugar easily, and the topping hides minor filling sins. If your apples release a little too much juice or your slices aren't perfectly even, the oat crumble topping has your back.
It's the sibling of this apple cran pie with lattice crust, but with a simple streusel topping instead of a fussy top crust.
The filling is used raw, but you can cook it briefly if you want a softer bite.
I love a homemade classic all-butter crust, but you can use a purchased one if it's more convenient. Or even a graham cracker crust, as I use for this beautiful apple pie.
Like most pies, it benefits from cooling down completely before cutting, so it's a great recipe to make ahead. Serve it on its own, or warm with a dollop of whipped cream, or a scoop of vanilla ice cream.
Testing notes
What apples work best? This differs between each person, and while I'm a fan of Granny Smith apples for texture and acidity, I also sometimes use a variety of apples for this recipe, with some sweeter to balance the tart cranberries. I like Honeycrisp and Braeburn. Sweet apples alone can also be used, but some people (me included) think it makes the filling too mild.
Frozen or fresh cranberries both work well.
Keep the pie dough cold until you need to roll it. And chill it after you line the pan. This is important for flakiness.
Blind baking the dough helps to avoid some sogginess after baking. It's a highly recommended step.
The fruit quantities can be varied, more of this or less of that. If you want less tartness, decrease the berries a bit or use sweeter baking apples. But make sure the final amount of apple cranberry mixture is the same.
If you can, make the streusel ahead, so it's cold when you add it; it helps with structure. If making it together with the rest of the pie, pop it in the freezer until you roll the dough and have the filling ready. Break it with your hands if it's too clumped before sprinkling it on top of the fruit.
Process steps
Fruit filling
Use a large bowl to toss all of the ingredients together, being careful not to smash the cranberries, or the whole mixture will be tinted.
Crumb topping
It's easy and can be made ahead, which is actually good as it will be cold when you add it to the pie.
Using a pastry cutter is handy, but you can use your hands to incorporate the butter.
Freeze or at least refrigerate while making the rest of the components.
Pie crust
You can make it in the food processor or by hand, in a bowl with a pastry cutter. As always, be careful to handle it as little as possible so you get a tender dough after it's baked.
I use my beautiful and classic butter pie crust, but you can buy one at the store, or use any other traditional crust you love.
Blind bake the dough
Freeze the dough in the pan for about 15 minutes before pre-baking it. It is called blind because the raw dough is completely covered with paper (aluminum foil or parchment paper) and a weight.
It only works for pies where the filling will be baked.
Fill
Make sure the oven is preheated.
Then carefully pour the cranberry apple mixture into the prebaked crust. Transfer to the oven immediately.
Crumble topping
Sprinkle it carefully to cover the fruit, but don't press it too much or be too concerned about covering it completely. Those small gaps allow the fruit juices to bubble comfortably during baking.
Baking
The oat mixture will turn golden brown, and the juices will bubble. Pierce it with a fork to check the firmness of the fruit. If you want it softer, bake a little longer.
If the top is browning too quickly and the fruit is not soft enough, tent the pan with aluminum foil.
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Apple Pie with Cranberries and Streusel Topping
Ingredients
For the pie crust:
- 1 recipe all-butter pie crust, see Notes below
For the oat topping:
- ¾ cup old-fashioned or traditional oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, diced and cold
For the filling:
- 1 pound Granny Smith apples, about 3 large, peeled, cored and sliced
- ½ pound cranberries, fresh or frozen
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 tablespoons flour
- ½ teaspoon orange zest
- ¼ to ½ teaspoon ground cinnamon
- 1 tablespoon bourbon or brandy, optional
Instructions
Make the pie dough:
- Follow the instructions for 1 recipe all-butter pie crust until step 6, where you cover and refrigerate it.
Make the crumb topping:
- In a medium bowl, put ¾ cup old-fashioned or traditional oats, ½ cup all-purpose flour, ½ cup brown sugar and ¼ teaspoon salt and stir to combine.
- Add ½ cup unsalted butter, cold and in small pieces, and cut in using a pastry cutter or your hands. The mixture should be clumpy and crumbly.
- Reserve in the fridge or freezer while rolling the pie crust.
Make the fruit filling:
- In a large bowl, put 1 pound Granny Smith apples, ½ pound cranberries, ½ cup light brown sugar, ¼ cup white sugar, 2 tablespoons flour, ½ teaspoon orange zest, ¼ to ½ teaspoon ground cinnamon and 1 tablespoon bourbon or brandy, if using.
- Stir to mix well without smashing berries or breaking apple pieces.
- Reserve in the fridge while rolling the pie crust.
Assemble the pie:
- Preheat the oven to 400ºF (200°C).
- Take the dough from the refrigerator and roll it to about ⅛ inch round (¼ of an inch at the most) using a lightly floured rolling pin, and additional flour if needed to prevent sticking.
- Transfer it to a 9-inch (24cm) pie plate with a removable bottom. It is best to make it fit in the pan without stretching it, removing excess dough. You will not use the whole amount of dough! Cover and refrigerate or freeze leftovers.
- Add the cooled apple cran filling to the cold dough and spread to cover.
- Sprinkle with the oat topping. It will be irregular, and that is fine.
- Bake in the middle rack for 10 minutes and then turn the oven temperature down to 350ºF (180°C) and bake for 30-35 more minutes, or until the topping is golden and the filling is bubbly. If the top is browning too quickly, tent loosely with foil.
- Let cool completely on a wire rack. Cut cold if possible, after refrigerating it and serve with a dollop of whipped cream or ice cream and a sprinkle of cinnamon.
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