We know it’s hard to find room on your dessert table once the spots for the pecan and pumpkin pies are filled. But trust us this is worth making room for.
Cranberry Apple Pie with a Crumb Topping
- 2 tbsp butter
- 2 pounds gala apples (about five medium), peeled, sliced
- 12 ounces fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 tbsp lemon juice
- 1/2 cup cranberry juice
- pinch mace
- 1 cinnamon stick
- 1/3 cup flour
- 1/3 cup sugar, white or brown
- 1/4 cup butter, softened
Line greased pie pan with crust and set aside. Toss apples, cranberries, sugar flour and juices in a large bowl. Melt butter in a heavy-bottom stock pan over medium heat. Add fruit mix, cinnamon stick and mace. Cook, stirring frequently until mix is bubbly and apples are beginning to get tender. About 15 minutes. The mix should be thick. Remove cinnamon stick and pour fruit into prepared pan. To make topping, cream butter, sugar and flour with a fork until the mixture resembles loose crumbs. Spread evenly over fruit. Bake at 350 until the crust is done, the fruit is bubbly and tender and the topping golden, about 45 minutes.