Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.
Made this at Thanksgiving and got rave reviews. It was a delightful bright note at the end of a rich meal. I added some orange zest and a dash of walnut butters to the filling. It would be amazing served warm with vanilla ice cream. (That’s how we ate the leftovers.) I will absolutely make this again.
This pie is the best, and turned out perfectly even with minimal pie baking experience. I substituted Jonagold for Granny Smith apples and fresh blueberries for the cranberries.
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