Save room for pie!
Happy Thanksgiving! You will love this spin on apple pie with tart pops from cranberries that mingle with the apples and the crunchy, sweet walnut crumble topping. There’s always room for pie!
Apple Cranberry Pie with Walnut Crumble Topping
10 cups apples, peeled and sliced 1/8-inch thick (about 6-8, any combo of Honey Crisp, Granny Smith, Gala, Cortland, etc...)
1 cup fresh cranberries
2 tablespoons lemon juice
1/3 cup flour
1 cup sugar
2 teaspoons cinnamon
1⁄4 teaspoon nutmeg
1/8 teaspoon ground cloves
3⁄4 cup flour
1⁄2 cup brown sugar, packed
1 teaspoon cinnamon
3⁄4 cup walnuts, chopped into small pieces
1 stick butter, melted
Pie crust for 10-inch pie (store bought or recipe on the blog!)
Preheat oven to 375 degrees.
Place the apples and cranberries in a very large bowl and pour the lemon juice over them. Lightly toss to coat.
Combine the flour, sugar, cinnamon, nutmeg, and cloves in a small bowl and whisk to combine. Pour this mixture over the apples in the large bowl and toss to coat until all of the dry ingredients are coating the apples.
To make the crumb topping, combine the flour, brown sugar, cinnamon, and walnuts in a small bowl and whisk to combine. Stir in the melted butter until just combined and crumbly.
Roll out the pie crust and place in a 10” pie plate. Crimp the edges to form crust. Place the coated apples in the base of the crust in an even layer. Top evenly with the crumb topping.
Place the pan on a foil-lined baking sheet and place in the oven. Bake for 1 hour until golden brown and the apples are very tender when pierced with a steak knife. Cool for at least 1 hour to set.
Slice and serve warm or at room temperature with vanilla ice cream on top.