A mouth watering combination of sweet apples and tart cranberries topped with a crumbly streusel topping. This Apple Cranberry Streusel Pie is the perfect Thanksgiving pie.
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Cranberry Apple Pie
I make this apple cranberry pie for Thanksgiving every year. It is a perfect combination of sweet and tart. You pre-cook the cranberries and apples separately, so there is never a concern that the pie will be too runny, or the cranberries will overpower the apples and turn them pink.
I love the added crunch and texture of a streusel topping. So instead of a traditional double crust pie, I add a sweet crumbly streusel topping. You can’t help but say ummmm when you’re eating this pie!
Update: I recently took this pie to a blogger pie party, and decided to update this post with some new better pictures and a slightly modified recipe.
You really do need to give this one a try.
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Cranberry Apple Streusel Pie
Ingredients
For the Pie Filling
- 2 cups cranberries fresh or frozen
- ¼ cup orange juice
- 1 cup sugar granulated
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 3 pounds apples peeled, cored, and cut into ¼ inch thick pieces (about 6-7 medium apples)
For the Struesel Topping
- ¾ cup flour
- ½ teaspoon cinnamon
- ½ cup brown sugar
- ¾ cup rolled oats
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 Unbaked Single Crust Pie Shell
Instructions
- Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt to a boil in a saucepan over medium-high heat. Cook until the berries have popped and thickened about 10 minutes. Remove from heat. Cool to room temperature (30 minutes).
- Mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and 1 tablespoon cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).
- Preheat oven to 425°.
- Roll refrigerated pie dough out to a 12-inch circle. Place dough in pie pan and flute edge as desired. Refrigerate for 30 minutes.
- To make Streusel Topping: In a medium bowl combine ¾ cup flour, ½ teaspoon cinnamon, brown sugar, ¼ teaspoon salt, and oats. Cut in butter until mixture is crumbly.
- Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture. Top with streusel topping.
- Place pie on baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375° and continue to bake for 25-30 minutes, until apples are tender.
- Cool before serving.
Nutrition
I have the pleasure of hosting Christmas breakfast for my extended family every year. Traditionally we have sweet rolls, hash brown casserole, and fresh squeezed orange juice. Plus divinity, fudge, sugar cookies and all the Christmas goodies that I’ve bake up, or my sweet neighbors and friends have brought by.
This year I made four large candy cane sweet rolls, two with a cherry pie filling and two with the apple cranberry filling from this pie. They were heavenly!
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Jill
LOVE the candy cane sweet roll!! And the awards aren't over! 🙂 I have a little something for you over at my blog:
http://jilliciousdiscoveries.blogspot.com/2009/12/passing-along-two-blog-awards.html
Mamatkamal
Happy New year Barbara and all the best to you and yours!
I love that Candy Cane Roll, absolutely gorgeous!
Congrats on your award, well deserved darling.
Cheers,
Mamatkamal
teresa
those are some killer looking treats! great job barbara!
Jamie
Yum yum yum! But I want that candy cane coffee cake. Wow! And congrats on more well-deserved awards Barbara! And a huge Happy New Year hug to you my dear friend. It has been a huge pleasure getting to know you and I count you among my closest friends.
Bunnee
Barbara – Finally got to your website and I'm so impressed! Sounds as if we both have creative children/budding bakers. And the candy cane roll is great. I always do sweet breads for Christmas morning and often give some away to people as well. This is definitely going on the list for next year.
Cristie
Barbara- I love the Candy Cane Rolls- they are darling! I may have to make them out of season they are so cute. And I've never had a cranberry pie, what a treat that would be. What a great baker you are!
A cupcake or two
Hi Barbara. The Candy Cane Rolls look cool. So christmassy. Congratulaions on your award. You totally deserve it.
Nithya Praveen
I loved the shape…looks very inviting:) Liked the cranberry addition too….wish u a very happy new year:)
Ginger
Hi Barbara,
That sounds like my kind of Christmas breakfast! I love the cranberry addition. I really want to start baking more for 2010! Glad I have you on twitter and here! You definitely are the first place I am going for my baking skills 🙂
Happy 2010!
Ginger
Michelle
I made a Dutch Apple Pie the other day and now I wished I had thrown in some cranberries! My your pie sounds so good!
preventionrd
Congrats on the awards! You deserve them!
I wouldn't have guessed you pre-cook the cranberries. Can you tell my baking skills are non-existant? : )
Jaime
wow I might have to try this pie! my favorite pie is apple crumb pie which is basically like this, w/o the cranberries…but i think they'd be a nice addition
Sweet and Savory
Beautiful Baking. I would guess the candy cane shaped cake wins for looks and the pie wins for taste or maybe they both win for taste.
Regardless, you can send me one of each and I don't mean one piece.
I love your blog, Barbara.
Julia @ Mélanger
I love the way you have shaped that bread into a candy cane shape. Genius!
Mimi
Barbara,
Congrats on your awards. Everything looks delicious of course.
Happy New Year.
Mimi
Fahrenheit 350°
That is a gorgeous idea! Well done – as always!
Sarah, Maison Cupcake
That streusel looks so pretty, I love how the icing snakes around all over it. Happy New Year Barbara!
HoneyB
Love your candy cane!! I need to get myself some gumption…I'm all cooked/baked out!
Anita
The topping looks perfect!
Aux délices des gourmets
ta tarte a l'air succulente
bonne journée