Cranberry-Apple Crisp Pie
Yield 12 slice
Cranberry-Apple Crisp Pie The cranberries add just a bit of tartness that really lifts the flavor of the apples
- 1 refrigerated rolled pie crust or one frozen pie shell
- 4 Granny Smith apples or similar baking apple, like Jazz or Envy, peeled, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup plus 2 tbsp granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats (not quick-cooking)
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 Pinch of salt
- 7 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup walnut pieces
- Heat oven to 400°F . Unroll crust and fit into a standard 9-inch pie plate. Flute edge as desired and refrigerate while preparing filling and topping.
- In a large bowl, combine apples, cranberries, 1/3 cup of the granulated sugar, the lemon juice and ground cinnamon. Toss to coat and let stand for 10 minutes.
- In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Cut butter into mixture with a pastry blender or rub between your fingers until crumbly. Stir in walnut pieces.
- In a small bowl, combine remaining 2 tbsp granulated sugar and the cornstarch. Sprinkle over apple mixture and toss to combine. Pour mixture into crust, mounding slightly in center. Cover with topping and transfer to oven.
- Bake at 400 °F for 25 minutes. Cover pie with foil, reduce oven temperature to 325 degrees F and continue baking for 20 to 25 minutes; until apples can be easily pierced with a small knife. Cool at least 45 -60 minutes before slicing for best results.
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 13.7 g
Saturated Fat 5.5 g
Cholesterol 18 mg
Sodium 175 mg
Total Carbohydrates 44.6 g
Dietary Fiber 3.3 g
Sugars 26.3 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.