Apple Cranberry Streusel Pie with Oat Topping
A homestyle apple pie layered with tart cranberry sauce and topped with a buttery oat streusel. Granny Smith apples combine with whole berry cranberry sauce and cornstarch for a jammy filling that bakes beneath a cinnamon-spiced flour and oat crumble. Baked in a refrigerated pie crust until the apples soften, this dessert pairs perfectly with whipped cream or vanilla ice cream.
Ingredients
- ¾ cup all-purpose flourwhole wheat flour1:1nutty flavordenser crumb
reduces lightness
- 6 tablespoon light brown sugar, firmly packed
- 6 tablespoon old-fashioned oatsrolled oats1:1similar texture
minimal difference
- ½ teaspoon ground cinnamon
- 6 tablespoon butter, melted
- 1 refrigerated pie pastry
- 2 pound Granny Smith apples, peeled, cored, thinly sliced
- 1 can (16 ounce) whole berry cranberry saucefrozen cranberries1 cup + 2 tbsp sugartangierrequires stirring
alters texture
- ¾ cup light brown sugar, firmly packed
- 1 ½ tablespoon cornstarch
Instructions
- 1
Preheat oven to 350F.
- 2
Make the streusel by combining flour, brown sugar, oats, and cinnamon. Stir in melted butter until the mixture becomes crumbly and set aside.
- 3
Roll the pie crust on a lightly floured surface into an 11-inch circle. Fit it into a 9-inch pie plate, fold excess crust under at the edge, and press dough together on the rim to form a thick crust edge. Form a decorative edge using your fingers, a fork, or other utensil.
- 4
Combine apples, cranberry sauce, brown sugar, and cornstarch. Spoon the apple mixture into the pastry-lined pie plate. Sprinkle the streusel over the top.
- 5
Bake until the apples are tender, about 1 hour. Serve warm with whipped cream or vanilla ice cream.
Tips
Rolling the crust to 11 inches and fitting it into a 9-inch plate allows enough excess to fold under and create a thick, decorative rim.
Keep pie crust refrigerated until ready to use to prevent shrinking during baking.
Do not skip the cornstarch, as it thickens the apple and cranberry filling so the pie slices cleanly.
Good to Know
Cover cooled pie with plastic wrap and refrigerate up to 2 days. Reheat gently before serving.
Prepare the streusel topping up to 1 day ahead and store in an airtight container. Assemble and bake the pie the day of serving for best texture.
Serve warm with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip preheating the oven to 350F to avoid an underbaked filling.
Do not omit cornstarch to avoid a runny filling that will not slice cleanly.
Do not use a warm or room-temperature pie crust to avoid excessive shrinking during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
alters texture