This pie is no run-of-the-mill dessert — a perfect blend of apples and sweet cranberries topped with irresistible almond streusel. Vanilla ice cream is optional (but oh so good!).
For the crust —
For the filling —
For the streusel topping —
Since the fruit sinks during baking, you need to start with an overabundance of apples so the baked pie has plenty of filling. And with their gem tone, cranberries break out of their oftenoverlooked position as a side dish to adorn the filling with extra flavor.
Prepare Perfect Pastry Dough; shape into a crimped pie crust. Chill crust for 1 hour. (Do not blind-bake.)
Preheat oven to 375° with rack in the bottom third. Line a baking sheet with foil.
Toss together apples, 3/4 cup granulated sugar, cranberries, flour, cider, 1 tsp. cinnamon, 1/2 tsp. salt, nutmeg, and lemon juice for the filling in a large bowl. Fill chilled crust with apple mixture.
Combine flour, 3 Tbsp. granulated sugar, brown sugar, 1/4 tsp. cinnamon, ginger, and salt for the streusel topping in a bowl; cut in butter with a pastry blender until crumbly. Add almonds to topping mixture; toss to combine.
Place pie on prepared baking sheet; sprinkle with streusel topping. Bake pie on bottom rack until filling is bubbly and crust and streusel are browned, about 1 hour. Cool pie completely before slicing.
Use a pastry blender to cut butter into the flour mixture until butter pieces are the size of peas.
Add a little ice water at a time until dough comes together into a ball.
Combine ingredients for the filling in a large bowl and stir until well-mixed.
Sprinkle the assembled pie with all of the streusel topping. Bake for about 1 hour.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 38mg 12%
Sodium 317mg 13%
Carbs 79g 26%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.