My husband is a “cake person,” but I am a “pie person.” The boys claim to be cake people, too, so for most of the year when we celebrate birthdays, report cards, and soccer victories, it tends to be with cake.
But Thanksgiving is when all my pie loving goes on display. I start experimenting weeks in advance, and this year, this pie is the clear winner. This is a mash-up of three of my favorites from Smitten Kitchen and Barefoot Contessa. Sweet apples, tart cranberries, and the most amazing pecan-oat-cinnamon crumble on top…
For the pie:
- 1 unbaked pie crust (I sometimes make my own, but usually rely on the Pillsbury roll-out kind in the red box)
- 1 1/2 cups (6 ounces, or 170 grams, or 1/2 standard bag) fresh or frozen cranberries
- 1 Tablespoon (14 grams) cornstarch
- zest from 1 lemon
- 3/4 cup (150 grams) granulated sugar, divided (if you are using tart apples, like Granny Smith, or you like a sweeter pie, you may need 1/4 cup more sugar)
- 4-5 small to medium apples, peeled, cored, and sliced (I used Gala, but any firm baking apple would do)
- juice from 1 lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
For the streusel topping:
- 2/3 cups rolled oats
- 1/2 cup all purpose flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cups pecans, toasted
- 6 Tablespoons butter, melted and cooled
- Preheat the oven to 350.
- Roll out the crust and put it in a 9 inch pie plate. Crimp the edges with a fork or by pinching with your fingers.
- In a saucepan, combine the cranberries, cornstarch, lemon zest, and 1/2 cup sugar. The mixture will be dry at first. Cook over medium heat, stirring occasionally, for 5 – 10 minutes, until berries start to burst and juice bubbles. Remove from heat and let cool slightly.
- Meanwhile, peel and slice the apples. Toss them with lemon juice, 1/4 cup sugar, cinnamon, ginger, and sugar. Set aside.
- Make the streusel topping: Place all ingredients in a food processor and pulse until combined. (You may also do this with a mixer, but the oat pieces will be larger… We liked ours more crumbly.)
- Place the apple mixture in the unbaked pie shell. Spread the cranberry mixture on top of the apples. Finally, top with the pecan streusel, spreading everything evenly.
- Place the pie plate on a foil lined baking sheet (optional, but if your pie bubbles over, as mine did, this will make the clean-up MUCH easier).
- Bake at 350 for 45 minutes, until the streusel is browned and the juices are bubbling.
- I served this with vanilla ice cream, but whipped cream would also work.
- The pie will keep in the refrigerator and makes the best breakfast!
3 thoughts on “Apple Cranberry Streusel Pie”
Katherine, I had almost given up ever getting another issue of Louisiana Pickle. I was sad since you are such a good writer. So glad the LP has returned. Have a great holiday season. Ed Coates Sent from my iPhone
Hi, I am looking for your Bourbon Pecan Pie recipe that I have used ever since I found it & absolutely love it! I am not seeing it on here right now. Thank you, Linda
It’s on the older version of the blog… http://louisianapickle.blogspot.com/2011/11/pecan-pie.html
I haven’t moved it over to this new platform, but this is probably a good week to try! Glad you like it!