This pie combines the tartness of cranberries with the sweetness of apples for a perfect balance of flavors. With a crunchy streusel topping and less sugar, it’s a delicious treat you can feel good about sharing.
COOKBOOK / 1071
Start by mixing the flour, sugar, stevia, and salt in a big bowl. Cut in the butter with your fingers until the mixture looks crumbly, with pieces about the size of peas or nickels. Slowly add ice water a little at a time, stirring as you go, until the dough just holds together when you squeeze it— it shouldn’t feel sticky or too dry.
Turn the dough out onto a lightly floured surface and knead it just enough to bring it all together. Shape it into a flat disk, wrap it tightly in plastic wrap, and pop it in the fridge for at least two hours (or up to a couple of days if you want to get ahead).
When you’re ready, roll the dough out into a 12-inch circle on a floured counter. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim the edges, leaving about an inch overhang, then fold that edge under itself to make a thick rim that sits neatly on the pie dish. Crimp the edges by pinching with your fingers for a nice finish. Put the crust back in the fridge while you mix up the filling and streusel.
Preheat your oven to 375°F. In a large bowl, toss the apples and cranberries with sugar, stevia, flour, cinnamon, and a pinch of salt. Spoon this mixture into the chilled crust and return it to the fridge.
For the streusel topping, combine the flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt in a bowl. Rub in the butter with your fingers until the topping looks crumbly and evenly mixed. Sprinkle it all over the fruit filling.
Place the pie on a baking sheet (to catch any drips) and brush the crust rim with a beaten egg to give it a nice golden color. Bake for about an hour, until the crust is browned and the filling is bubbling. Let the pie cool completely on the counter before slicing and serving.
- Use fresh, firm apples to maintain a nice texture after baking.
- Chill your pie crust before baking to keep it flaky and prevent shrinking.
- Don’t overmix the streusel topping; a crumbly texture is the goal.
This pie offers a perfect balance of tart cranberries and sweet apples without relying on too much sugar. The crumbly streusel topping adds a delightful crunch, making it both comforting and refreshing. It’s a great choice for those who want a dessert that feels indulgent but is a bit lighter.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. This pie also pairs nicely with a hot cup of tea or coffee for a cozy afternoon treat.
Store leftovers covered at room temperature for up to two days. For longer storage, keep it in the fridge for up to five days. Reheat gently in the oven to maintain the crispness of the streusel topping.
