Apples are one of the most versatile fruits, with flavors that range from sweet and floral to crisp and tart depending on the variety. Some hold their shape beautifully when baked, while others are best eaten fresh. For the best flavor, always look for apples that are in season. Choose fruit that feels heavy in the hand, with firm, smooth skin and a fragrant aroma. Once home, store apples in a well-ventilated bag in the refrigerator, where they will keep for up to a week.
Cranberries, on the other hand, have a much shorter season. I always buy several extra bags to freeze so I can enjoy their bright tartness in baked goods long after the holidays have passed. When paired with apples, their sharp flavor softens just enough, creating a wonderful sweet-tart balance that makes this pie so memorable.
This fruit pie has become a family favorite during the holiday season, perfect for Thanksgiving, Christmas, or any special gathering. The diced apples cook down until tender, the cranberries add pops of ruby color and zing, and the crumb topping—made with oats and almonds—brings just the right amount of crunch and nuttiness.
To keep the crust from over-browning, you can cover the edges with foil partway through baking. Serve the pie at room temperature, ideally with a scoop of vanilla ice cream or a dollop of cinnamon-spiced whipped cream. It’s a dessert that feels both rustic and festive, showcasing the best flavors of the season in every bite.
Buon Appetito!
Deborah MeleÂ
Ingredients
Pie Crust:
- 1 1/4 Cups All-purpose Flour
- 2 Teaspoons Sugar
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 8 Tablespoons Cold Unsalted Butter
- 1/4 Cup Ice Water
- 1 Teaspoon Vinegar
Filling:
- 3 Cups Fresh Cranberries
- 2 Cups Apples, Peeled, Cored, & Cut Into Small Dice
- 1 1/2 Cups Sugar
- 1 1/2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Grated Orange Zest
- 2 Tablespoons Unsalted Butter
Topping:
- 8 Tablespoons Unsalted Butter
- 1 Cup All-purpose Flour
- 1 Cup Old Fashioned Oats
- 1/2 Cup Sliced Almonds
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Place the flour, sugar, baking powder, and salt in a medium bowl and stir to mix.
- Mix together the ice water and vinegar in a small bowl and stir to mix.
- Cut the butter into cubes and use a pastry cutter to cut butter into the flour mixture until you have pea sized pieces.
- Drizzle in the water, stirring gently until the dough comes together.
- Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- While the dough is refrigerating, make the crumb topping and filling.
- Melt the butter.
- Place the rest of the ingredients into a bowl, then drizzle the butter on top.
- Use your fingertips to rub the butter into the dry ingredients until the mixture is crumbly.
- Place the cranberries into a food processor and pulse a few times until chopped.
- Place the cranberries into a bowl with the rest of the filling apart from the butter, and toss to mix well.
- On a lightly floured surface, use a rolling pin to roll out the refrigerated dough into a 12-inch round that is 1/8th of an inch thick.
- Transfer the dough to a 9-inch pie pan leaving a 2-inch overhang.
- Crimp the crust around the edges and use a sharp knife to trim.
- Place crust in the freezer while you preheat the oven to 365 degrees F.
- Remove the crust from the freezer and dump the filling in, spreading it evenly.
- Top the filling with the oat and almond crumble covering the fruit well.
- Bake on the middle rack of the oven until the crust is brown and the filling is bubbling, about an hour. (If the crust browns too much, cover with foil.)
- Let the pie cool to room temperature.
- Slice, serve, and enjoy!
Nutrition Information:
Yield: 18
Serving Size: 1
Amount Per Serving:
Calories: 297Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 135mgCarbohydrates: 43gFiber: 2gSugar: 24gProtein: 3g
