There is nothing better than fresh, hot apple pie. Except fresh, hot apple pie with cranberries… This is a thanksgiving favorite, and it’s the only apple pie recipe I ever use. It’s that good. To make life easier, use store bought pie crust. Make your own if you can, but my time and my desire to do the extra dishes are both nonexistent.
Start by peeling your apples. I love this peeling, coring, and chopping machine. It’s so fun to use and relatively easy to clean. Just be careful as the blades are sharp.
Then mix apple slices with sugar, flour, spices, and lemon juice. I don’t add too much sugar because I know the apples are sweet. I recommend tasting the apples beforehand and adjusting the sugar accordingly.
The cranberries make this pie sing. The slightly sour bursting cranberries compliment the sweet, tender apples. You’ll want eat this whole pie at once.
I prefer pie filling and toppings over pie crust any day. I saved a lot of time using premade pie crust to focus on my filling and topping. I topped with an oatmeal cookie crumble. Bake and serve warm with a nice scoop of vanilla ice cream!
Apple Cranberry Pie
Course: DessertDifficulty: easy8
servings15
minutes40
minutesIngredients
1 pie shell, homemade or store-bought
- Filling
1 1/2 cup fresh cranberries
5 medium apples, peeled, cored, and sliced
1/2 cup brown sugar
1/4 cup flour
zest and juice of 1/2 lemon
1 tbsp cinnamon
1 pinch cardamom
pinch salt
- Crumble Topping
1/2 cup butter or margerine
1/2 cup instant oats
1/4 cup all purpose flour
2 tso cinnamon
Directions
- Preheat oven to 350ºF. Once pie is prepared according to instructions below, bake for about 35-40 minutes, or until filling is bubbling and crumble topping is a nice, golden brown.
- Filling
- Add apples, cranberries, sugar, flour, cinnamon, cardamom, salt, and lemon zest/juice to a large mixing bowl.
- Combine and place in prepared, raw pie shell.
- Crumble Topping
- Pulse butter, oats, flour, and salt using a food processor or pastry blender.
- Distribute evenly over the top of the pie.
