This has become my new favorite pie for Thanksgiving. I really like that the thicker apple slices stay firm and the cranberries bring a tartness to the traditional flavors. You can certainly use homemade pie crust, if you have a favorite recipe. I lean towards convenience during the holidays. I like using a combination of apples, but this is also flexible. Use whatever baking apples you prefer. This never lasts long in my house.
- 1 9-inch frozen pie crust
Filling:
- 3 large Honeycrisp apples
- 2 large Granny Smith apples
- 1 cup fresh or frozen cranberries (do not thaw if frozen)
- ¾ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 Tablespoon lemon juice
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons butter, melted
- Place the oven rack in the bottom third of the oven. Preheat oven to 425°F.
- Follow the instructions on the pie crust (it may need to thaw).
- Peel and core the apples and slice each apple into 16 wedges. Place the apples in a large bowl and add the cranberries, sugar, flour, cinnamon, ginger, and lemon juice. Stir to coat the fruit. Set aside.
- In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Stir to combine. Pour in the melted butter and stir until a crumbly dough forms. Set aside.
- Place prepared pie crust on a baking sheet lined with foil (to catch any drips from the filling). Arrange a layer of apple slices around the crust on the bottom to cover. Spoon in the rest of the fruit filling. DO NOT add the juice from the bowl or the filling will be too wet and the crust will be soggy.
- Sprinkle the crumb topping over the pie filling.
- Bake the pie for 10 minutes at 425°F then turn the oven down to 375°F. and continue baking for 40 minutes, until the top and sides of crust are golden brown. (After about 20 minutes, check to make sure the crust is not browning too quickly. If it is, carefully place a pie shield around the edge of the crust or carefully fold strips of aluminum foil over the edges to prevent burning. I have not had to do this.)
- Allow the pie to cool completely before serving. Overnight is perfect, so the filling has a chance to set up.
- Serve the pie at room temperature or heated (in a microwave for 30 seconds or so, or in a 325°F. oven for 5-10 minutes), with or without vanilla ice cream.
Store pie loosely covered at room temperature for up to 3 days or in the fridge for up to 5 days.