This pie blends the tartness of cranberries with sweet apples – a perfect combination for a Thanksgiving Day dessert. Plus, the streusel topping gives this pie an extra punch of flavour and crunch.
Prep Time: 2 hours ■ Cook Time: 1 hour 5 minutes ■ Makes: 10 servings
INGREDIENTS
Butter Pie Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Filling
- 4 cups sliced peeled cooking apples (4 medium)
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Streusel Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- Dash nutmeg
- 1/4 cup butter or margarine
- 1/3 cup chopped pecans
DIRECTIONS
- For the crust, combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball. Flatten slightly. Wrap in plastic food wrap and chill in the refrigerator at least 1 hour.
- Meanwhile, prepare the filling. In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat.
- Roll out the refrigerated dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill with fruit mixture.
- In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
- Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
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