Sweet and tart and a perfect pie for every holiday dessert table.
Prep Time2 hourshrs
Cook Time55 minutesmins
Course: Dessert, Pie
Cuisine: American
Keyword: cranberry, pie
Servings: 12
Calories: 315kcal
Author: Melissa Griffiths
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Ingredients
For the Pie Filling
2cupscranberriesfresh or frozen
¼cuporange juice
1cupsugargranulated
½teaspoonground cinnamon
½ teaspoonsalt
1tablespooncornstarch
3poundsapplespeeled, cored, and cut into ¼ inch thick pieces (about 6-7 medium apples)
For the Struesel Topping
¾cupflour
½teaspooncinnamon
½cupbrown sugar
¾cuprolled oats
¼teaspoonsalt
½cupunsalted butter
1Unbaked 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.