I knew I’d enjoy this and it was also a way for me to scratch my apple pie itch while making something new. You have the familiar comfort food flavor of apple pie, but also the tart of cranberries, the tang of sour cream, the crunch of a walnut topping, and the spice of the graham cracker crust–a great twist on a fall favorite. So if you’ve also got an apple pie itch to scratch, give this a try!
- Graham cracker crust
- 4 apples (I used 2 honey crisp and 2 gala)
- 1.5 cups cranberries
- 1/2 tsp lemon juice
- 1/2 cup brown sugar
- 2 Tbsp flour
- 1 cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- dash cardamom
- splash orange juice
- 1/4 cup sour cream
- 1 cup of walnuts
- 1/2 a stick of softened butter
- 4 Tbsp flour
- 4 Tbsp of dark brown sugar
Begin by preparing the graham cracker crust. Later, just before you fill the crust, bake it blind for 5 minutes at 325°F.
Apples are the star of the show, so get to work on peeling, coring, and cutting the apples into wedges. Toss these in a bowl and squeeze on lemon juice to prevent them from browning.
Toss all of the other filling ingredients in the apple bowl and mix it moderately well. Come back to it in about 10 minutes and things should be a little juicier, so toss it again to coat the apples and cranberries well. Transfer this mix to your partially pre-baked crust transfer this to a 350°F oven and bake for 25 minutes.
Meanwhile, you should prepare the streusel topping. Smash up the walnuts (not so fine as to make a powder) and simply (vigorously) mix and squeeze all of the ingredients together until you get a crumbly texture. Set this aside in the fridge until time is up on the oven.
Once time is up, take the pie out of the oven, spread the streusel topping on top, and get it back in the oven for 30 minutes more. Then simply set aside to cool down for a little while before you dig in. If you can’t wait, go for it, but if a cleaner looking slice is what you’re looking for, you’ll probably want to give it some time in the fridge before you carve it up. Whenever you eat, enjoy!