With Thanksgiving on the horizon, it's time to think about pie. This unusual offering, a dark, chunky melange of whole cranberries, walnuts and apples in two layers, features a press-into-the-pan gingersnap crust, perfect for those of you with piecrust-phobia.
To make the crust: Combine the crumbs, sugar, and butter, and press the crust into the bottom and up the sides of a 9" x 1 1/2" pie pan, reserving 1/4 cup of the crumb mixture for the top of the pie.
To make the walnut filling: In a medium-sized bowl, combine all of the ingredients. Set aside.
To make the apple filling: In a medium-sized bowl, combine all of the ingredients. Set aside.
Preheat the oven to 350°F.
Spoon the apple filling into the pie crust, spreading evenly.
Spoon the cranberry filling on top.
Bake the pie for 45 minutes, then sprinkle the reserved crumbs on top.
Put a crust protector around the edge of the pie if the outer crust seems to be browning too quickly, and continue to bake for an additional 15 minutes, or until the filling is bubbly.
Remove the pie from the oven, and allow it to rest for 30 minutes before serving.
Store, covered, in the fridge for up to 5 days, or freeze for up to 3 months.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
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