Apple-Cranberry Pie

By polloazul

The recipe that follows has been somewhat adapted over time. The original called for 5 apples, which made way too much filling. Two or three would suffice. I doubled the ingredients for the topping, since having more sweet crunchy oats helped balance the tartness of the fresh cranberries. For my third pie, I substituted a splash of brandy for the orange juice; you can go with dark rum as well.

Ingredients

• Filling:
• Zest of 1 orange
• Juice of 1 orange, or substitute splash of brandy or dark rum
• 2 to 3 peeled, sliced apples (I used Granny Smith)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup fresh or frozen cranberries, left whole
• 1/2 cup dried cranberries
• 1/2 teaspoon cinnamon
• Topping:
• 1/4 cup melted butter (1/2 stick)
• 1/2 cup sugar
• 1/4 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Store-bought pie crust

Preparation

Step 1

If your pie crust isn’t already in a pie pan, roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie pan and lightly press the sides down. Roll over any overhang to form the pie edge. Refrigerate while you make the filling and topping.

Preheat the oven to 400ºF.

Mix together the filling in a large bowl and set aside.

Make the topping: Stir together the melted butter and sugar. Add the oats, flour, and cinnamon. Stir until well-combined and set aside.

Add the filling to the pie crust, making sure the cranberries are somewhat evenly distributed, and scatter the topping over the filling. Bake for 45 to 50 minutes, until the juices are bubbling and the crust is golden brown. If the crust or topping becomes too dark, cover the pie loosely with foil.

Transfer the pie (still in the pan) to a cooling rack and wait at least 15 minutes before serving.