This Cranberry Apple Pie is filled with fresh apples and cranberries and topped with streusel, making this classic crumb pie wonderfully festive for a delicious holiday dessert.
Pie dough for single crust for a 9.5 inch deep dish pie plateuse your favorite crust recipe
8cupsapplespeeled and thinly sliced (Cortland or Macintosh are my favorites)
1 1/2cupsfresh cranberries
1/3cupall purpose flour
For the Crumb Topping
1/2cupall purpose flour
Preheat oven to 425°F. Prepare your crust and line a 9.5-inch deep-dish pie plate with the pastry.
Toss the apples and cranberries with the sugar, flour, nutmeg, cinnamon and salt. Place the apples and cranberries into the pastry lined pie plate. Dot with small chunks of butter. Pour the whipping cream over the apples.
Make the crumb topping by cutting the cold butter into the flour and brown sugar until crumbly. Top the pie with the crumb mixture.
Bake at 425°F for 40-60 minutes, until apples are tender and crust is lightly browned. Watch the bake time, as it can greatly vary based on how crisp and ripe the apples were.
Pay attention to the baking time, as it can greatly vary based on how crisp and ripe the apples were. Depending on the apples, this pie will require between 40 and 60 minutes in the oven.