Apple pie becomes even more festive with the addition of tart and sweet dried cranberries! The buttery brown sugar streusel topping adds irresistible texture to this easy-to-make pie that will surely become a new holiday favorite. Thank you to Made In Nature for providing me with the dried cranberries I used to create this recipe. They’re the best I’ve ever had!
Makes one 9″ pie, 8-12 servings
Ingredients
1 unbaked pie crust
14 Tbs. (105g) all-purpose flour
1/3 cup (30g) old-fashioned oats
1/2 cup (100g) brown sugar, packed
2 Tbs. (25g) granulated sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
6 Tbs. salted butter, melted
5 large baking apples
Juice from 1/2 a lemon
1/3 cup Made In Nature Organic Dried Cranberries
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar
1/4 cup (30g) all-purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
Dash of salt
Instructions
- Arrange the pie crust into a 9-inch pie plate and crimp the edges as desired. Line the crust with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Transfer to the freezer until solid, about 15-20 minutes.
- Adjust a rack to sit on the lowest position in the oven, and place a baking stone or dark baking sheet on top. Preheat the oven to 375° F.
- Transfer the crust from the freezer to the baking stone and bake for 15-20 minutes, until the edges of the crust are the slightest bit golden and the center of the crust is matte. While the crust bakes, prepare the streusel.
- Place the flour, oats, brown sugar, granulated sugar, and spices in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix gently until the mixture forms large crumbs. Transfer to the refrigerator until ready to use. Meanwhile, prepare the filling.
- Peel and core the apples. Slice them a scant 1/2-inch thick, and place in a large mixing bowl. Squeeze the lemon juice over the apples. Add the cranberries, granulated sugar, brown sugar, flour, spices, and salt. Mix until the apples are evenly coated.
- Remove the crust from the oven and carefully lift off the parchment and pie weights. Pour the apple mixture into the crust, packing the apples firmly together. Remove the streusel from the refrigerator and sprinkle it evenly over the apples. Cover the edges of the crust with a pie guard or strips of aluminum foil.
- Return the pie to its position on the baking stone. Bake for 45-55 minutes, until the edges and streusel are deeply golden, and the filling bubbles slightly. To prevent the streusel from over-browning, lay a sheet of aluminum foil loosely over the pie halfway through the baking time.
- Remove the pie from the oven. Allow it to cool at room temperature for at least 3 hours before slicing and serving.
