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Ginger-Spice Cranberry-Apple Streusel Pie

Scott Phillips

Servings: 8

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.


For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)
  • 6 oz. fresh or thawed frozen cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1 Tbs. finely chopped crystallized ginger
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1 blind-baked All-Butter Piecrust 

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 55
  • Sodium (mg): 190
  • Carbohydrates (g): 94
  • Fiber (g): 4
  • Protein (g): 6


  • Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

  • In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

Make the filling

  • Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.
  • Mound the filling into the piecrust. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  • Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  • Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.


Rate or Review

Reviews (10 reviews)

  • txcook13579 | 12/02/2021

    Addendum to my review,
    I added extra cardamom because I love cardamom. I also used whole cardamom seeds crushed. I highly recommend upping the cardamom if you are a fan.

  • txcook13579 | 12/02/2021

    So good! I made with blueberries instead of cranberries, so I skipped the “pulse in a processor” step. Just added the blueberries whole. I also didn’t make “tiny rectangles” of the apples. I just did narrow slices and rough chopped them ever so slightly. After the pie baked, I was surprised to find no juice overflowing onto the baking sheet, as other reviewers had stated. In fact, there was no visible juice at all. So I checked the recipe again, and noticed that in the step where the cranberries get pulsed, you also add 3/4 cup of sugar. Oops! So, my pie had only 6 tablespoons of sugar in the filling. I did use the full amount of sugar in the crumble topping. Served with vanilla ice cream, this pie was absolutely outstanding! It didn’t need the extra sugar. My family loved it just as I made it.
    The crystallized ginger with the blueberries and apples was a superb combination. I will definitely make this one again.

  • choffman | 11/30/2018

    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.

  • user-3547017 | 11/23/2014

    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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