Apple Pie has always been my favorite Thanksgiving pie…by far. It’s always the kind I volunteer to make for parties and holiday meals because I can’t bear the thought of not having it as an option!
Growing up, our mom always made the most delicious traditional apples pies—it’s where my love for apple pie first began. When we would have Thanksgiving with my extended family, my aunt would always treat us with a super yummy Sour Cream Apple Pie with a streusel topping that was also amazing.
Fast forward to a few years ago, when I saw someone post about a Cranberry Apple Pie with a regular crust on top and almond extract in it. The idea intrigued me, but I was hesitant to try it because I know how tart cranberries are and the idea of almond extract with cinnamon and cranberries just didn’t sit right with me. Though I’m sure that recipe is great, I never actually tried it…instead, I used it as an inspiration to come up with my idea of the perfect apple pie! This recipe is inspired by all the pies of my childhood with a beautiful twist. It is rich in cinnamon just like my mom’s traditional pies always are and it’s topped with the most delicious crumble topping (like I fell in love with on my Aunt’s pies) to complement the sweet and tart apple cranberry filling.
Guys. This pie is what my Thanksgiving and Christmas dreams are made of. And it’s so easy! As always, let us know what you think if you try it out! Happy Baking.
Cranberry Apple Pie with Crumble Topping yields one 9-inch pie Crumble Topping Ingredients:
1 cup flour
1 cup oats
1 1/4 cup brown sugar
1 t cinnamon it
1/4 t nutmeg
dash of salt
3/4 cup cold butter cut into cub
Pie Ingredients:
Pie dough, rolled thin and placed in the bottom of a 9-inch pie dish (find recipehere)
6-7 Granny Smith apples, peeled and sliced 1/4 inch thick
3-4 t cinnamon
1/4 t nutmeg
4 T butter
1/2 cup flour
1 1/4 cup sugar
1/2 cup rinsed cranberries
Directions:
Prepare pie crust dough, place it into your pie dish, form edges, and set aside.
Preheat oven to 375 and line a large baking sheet with foil.
In a large bowl, combine all dry ingredients for the crumble topping and then add cold butter slices. Squeeze with your hands or a mix with a pastry blender until all flour has been incorporated and the topping resembles coarse crumbs. Set aside.
Rinse cranberries and leave them in the strainer until your filling is ready.
Slice apples and place them in a large pot on the stove. Add cinnamon, nutmeg, sugar, butter, and flour stir over low heat until the sugar has dissolved and the apples are warm. Remove from heat and stir in rinsed cranberries.
Gently pour apple cranberry filling into your prepared pie dish and top with your crumble topping.
Place pie dish on top of your foil-covered baking sheet (to catch drips) and place in preheated oven. After 30 minutes, lightly place a large piece of foil on top of the pie to keep the topping and crust from browning too much. Bake the pie for roughly 30 more minutes (55-65 minutes total), or until thickened juices start to bubble out the top of the pie.
Let cool to room temperature before serving* with vanilla ice cream.
*pie can be stored in the fridge for a day or two before serving. Move it to the counter on the day you are going to serve it so it can come back to room temperature.
