Apple Pear Cranberry Pie with Oat Streusel topping

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: slices

Calories: 483kcal

Author: Jazzmine Woodard

All the flavors of fall: Honeycrisp apple, pear, cranberries, maple syrup, and walnuts baked up under a spiced streusel crust make for the ultimate autumn apple pie

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Equipment

Ingredients

For the Apple Pear Cranberry Filling

2 Honeycrisp apples
2 pears
½ cup dried cranberries
⅓ cup walnut pieces
¼ cup brown sugar not packed
1 tablespoon granulated sugar
1 tablespoon maple syrup drizzle
1 tablespoon flour
1 ½ teaspoon ground cinnamon
½ teaspoon clove ground
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon lemon juice

For the All-Butter Crust

1 ¼ cup flour
½ cup cold butter cut into cubes
1 tablespoon cold water
½ teaspoon sea salt

For the Oat Streusel Topping

1 cup flour
⅓ cup brown sugar
½ cup old fashioned oats
¼ cup butter melted

Instructions

Make the pie crust by incorporating sea salt, flour, and butter until a coarse, sandy-looking meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 350 degrees then start the filling.
Peel and core apples and pears then cut into one-inch pieces. Add fruit pieces to a bowl, followed by dried cranberries, lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, clove, and maple syrup. Stir and toss until evenly coated.
Next make the streusel topping. Combine flour, old-fashioned oats, brown sugar, and melted butter until uniform and no pockets remain. The mixture will be thick.
Roll out the chilled pie dough and place over top of a round 8-inch pie pan then press into place.
Fill pan with pie filling and spread it around, as needed, to cover the crust and have a relatively even top.
Spoon streusel topping onto pie filling until covered. Press streusel into pie dough around edges of pan.
Transfer pie to preheated oven and bake for about one hour. Bottom crust should be firm and golden brown. The filling should be thickened, bubbly, and sticky. The streusel topping should be golden brown and firm to the touch.

Notes

Preparation

You can make the all-butter bottom crust several days in advance (even months in advance if you freeze it) because it needs to chill in the fridge before baking. At minimum, give it 30 refrigerated minutes before assembling and baking your pie.

Because this pie has both top and bottom crusts, I recommend baking on the middle rack so that each one bakes evenly. Baking on the top rack is more likely to burn the streusel before the bottom crust cooks through. And using the bottom rack may overcook the bottom crust while you end up with a soggy topping.

Modifications

Make this pie recipe vegan by using plant based butter in the crusts and filling!

Troubleshooting

Place a baking sheet on the oven rack beneath your pie pan or line it with foil. This will catch any spills and be much easier to clean than pie filling dripping onto the bottom of the oven and burning.

Storage

Store covered in the refrigerator for up to five days.

You can freeze the pie unbaked for up to three months! Just wrap it snugly in plastic wrap then again in foil. When ready to bake, don't thaw just put it straight into the preheated oven.

Nutrition