Cranberry Apple Streusel Pie
Weirdly, I’ve never been much of an apple pie person. (Not a pumpkin pie person, either, go figure.) It’s a pretty mild dislike as dislikes go. I love apples, I just don’t love them baked. I’ve been thinking about this, as well as the much deeper aversion to tomatoes, which I seem to have largely conquered this summer, and how much I might change my tune if the apple pie had nice, tart cranberries in it for contrast, and maybe instead of a top crust, a fun streusel topping. Further, if I sliced the apples thin enough, they may not create that baked apple texture I don’t love. So, anyway, this all got me thinking that this would be something to try for a new sweet holiday pie recipe featuring some seasonal flavors and I am not unhappy with it. In fact, I like it very much, as do my husband and son. It is absolutely not essentially, but a scoop of your favorite vegan vanilla ice cream on top of a warmed piece of pie? Well, I don’t want to tell you what to do but…it’s good. Very good.
You can make this with a pre-made, frozen crust, crust from a mix or scratch-made crust, just don’t bake it until the filling is in it. It all bakes together. Save the apple peels and cores for a stovetop potpourri (like this) to get the best use every last bit.
This pie is a little sweet, a little tart, pretty to look at, full of great, contrasting textures and warming spices. It will be a delight on any table and make every belly happy.
1 9-inch pie crust (I made this one)
Filling
5 cups peeled, cored baking apples sliced thin (I used five Fuji apples)
1 cup fresh cranberries
1 tablespoon orange juice (from an orange, ideally)
2 teaspoons fresh orange zest
1 tablespoon melted refined coconut oil or vegan butter
1 teaspoon pure vanilla extract
½ cup vegan granulated sugar
¼ cup brown sugar
3 tablespoons flour (all-purpose gluten-free is fine)
2 teaspoons pumpkin pie spice blend (my favorite is this one)
Streusel topping
¾ cup all-purpose flour (I use this one)
¾ cup rolled oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup cold, unsalted vegan butter, cubed
Pinch of salt
Preheat the oven to 375 degrees. Roll out your pie crust to fit in your pie plate and store in the refrigerator until you’re ready to fill it.
In a large bowl, toss together the sliced apples, cranberries, orange juice, orange zest, butter or coconut oil and vanilla. Whisk together the brown sugar, flour and pumpkin pie spice, then toss with the apple mixture, stirring to coat.
In a medium bowl, mix together the streusel ingredients, up to the butter. Cut the butter in and mash with a fork or with your fingers until crumbly and mixed.
Remove the crust from your refrigerator and place it on a baking sheet. Fill the crust with the apple mixture, spreading it out to be even. Next, crumble the streusel topping on top until everything is distributed. Place this in the oven and bake for approximately 50 minutes, or until the top is browned. Let cool before slicing and serving.
Weirdly, I’ve never been much of an apple pie person. (Not a pumpkin pie person, either, go figure.) It’s a pretty mild dislike as dislikes go. I love apples, I just don’t love them baked. I’ve been thinking about this, as well as the much deeper aversion to tomatoes, which I seem to have largely conquered this summer, and how much I might change my tune if the apple pie had nice, tart cranberries in it for contrast, and maybe instead of a top crust, a fun streusel topping. Further, if I sliced the apples thin enough, they may not create that baked apple texture I don’t love. So, anyway, this all got me thinking that this would be something to try for a new sweet holiday pie recipe featuring some seasonal flavors and I am not unhappy with it. In fact, I like it very much, as do my husband and son. It is absolutely not essentially, but a scoop of your favorite vegan vanilla ice cream on top of a warmed piece of pie? Well, I don’t want to tell you what to do but…it’s good. Very good.
You can make this with a pre-made, frozen crust, crust from a mix or scratch-made crust, just don’t bake it until the filling is in it. It all bakes together. Save the apple peels and cores for a stovetop potpourri (like this) to get the best use every last bit.
This pie is a little sweet, a little tart, pretty to look at, full of great, contrasting textures and warming spices. It will be a delight on any table and make every belly happy.
1 9-inch pie crust (I made this one)
Filling
5 cups peeled, cored baking apples sliced thin (I used five Fuji apples)
1 cup fresh cranberries
1 tablespoon orange juice (from an orange, ideally)
2 teaspoons fresh orange zest
1 tablespoon melted refined coconut oil or vegan butter
1 teaspoon pure vanilla extract
½ cup vegan granulated sugar
¼ cup brown sugar
3 tablespoons flour (all-purpose gluten-free is fine)
2 teaspoons pumpkin pie spice blend (my favorite is this one)
Streusel topping
¾ cup all-purpose flour (I use this one)
¾ cup rolled oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup cold, unsalted vegan butter, cubed
Pinch of salt
Preheat the oven to 375 degrees. Roll out your pie crust to fit in your pie plate and store in the refrigerator until you’re ready to fill it.
In a large bowl, toss together the sliced apples, cranberries, orange juice, orange zest, butter or coconut oil and vanilla. Whisk together the brown sugar, flour and pumpkin pie spice, then toss with the apple mixture, stirring to coat.
In a medium bowl, mix together the streusel ingredients, up to the butter. Cut the butter in and mash with a fork or with your fingers until crumbly and mixed.
Remove the crust from your refrigerator and place it on a baking sheet. Fill the crust with the apple mixture, spreading it out to be even. Next, crumble the streusel topping on top until everything is distributed. Place this in the oven and bake for approximately 50 minutes, or until the top is browned. Let cool before slicing and serving.
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Vegan, Recipe, Pie, Apple, Cranberry, Dessert, Sweet, Tart