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Juicy apple slices and crimson cranberries peek through the nutty streusel topping of this homey pie.

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Rate this recipe 4.4/5 (11 Votes)


  • Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter or margarine
  • 1/2 coarsely chopped walnuts
  • Crust & Fruit Filling
  • 11/2 package (15 ounce) refrigerated pie crusts (1 crust)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/4 teaspoons Cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 2 teaspoons orange zest
  • 7-8 red baking apples, such as Jonathan (about 2 1/2 pounds)


Preparation time 25mins
Cooking time 80mins


Step 1

1. Preheat oven to 350 degrees F. For streusel topping, combine flour and brown sugar in a bowl. Cut in butter until mixture is crumbly. Stir in walnuts and set aside.

2. For crust and fruit filling, let pie crust stand at room temperature 15 minutes. Meanwhile, combine surgar, flour, Cinnamon, nutmeg, and salt in small bowl. Add cranberries and orange zest; mix well and set aside.

3. Core, peel and slice apples. Cut apples in half to make about 8 cups slices. Toss apple slices with sugar mixture in large bowl until evenly coated; set aside.

4. Gently unfold crust onto light floured surface. Roll crust to 11 1/2-inch circle. Place crust into bottom and up sides of Deep Pie Dish forming a loose ruffle even with the top edge of the pie plate. Spoon apple mixture into crust. Sprinkle evenly with streusel topping. To prevent over browning of pastry edges, cover edge of pie with 2- to 3-inch wide strips of aluminum foil.

5. Bake 50-55 minutes or until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Cut into wedges.


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