A few weeks ago, in my (personally) earth shattering post about pie crusts and double crust apple pie, I made brief mention of another equally satisfying variation for apple pie: the single crust, Cranberry-Caramel-Oat Topped Apple Pie. I am now posting it here, just in time for the holidays.
I’m drafting this on the (almost) eve of Thanksgiving due to my inherent tendency toward procrastination and because my mother, a fabulous baker and possessor of many beloved holiday recipes, asked me to send her this recipe to make for Thanksgiving this year.
Yes, the two days away, Thursday, November 24, Thanksgiving 2011. So, as you might imagine, I was flattered, and motivated to get off my behind to do something (mothers often have that effect on people, at least for me).
I’ve now made this pie no less than five times since October, always with rave reviews. If you’re still looking for a dessert to “holiday up” your Thanksgiving table, this cranberry studded but otherwise traditional, apple pie, should do the trick.
Enjoy and Happy Thanksgiving to all!
Nicole’s Cranberry-Caramel-Oat Topped Apple Pie (with slight adaptation)
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1/4 cup Dark Muscovado sugar (lovely deep, natural molasses flavor, found at specialty shops and Williams Sonoma. No worries if you don’t have it, another scoop of garden variety brown sugar will do)
1/4 cup heavy whipping cream
1 1/2 cup old-fashioned oats (not quick or instant)
1 1/4 cup of fresh (or frozen) cranberries
Make single pie crust and apple pie found HERE (you will only need half of the pie crust the double crust recipe yields). Before placing the apples in the pie dish, toss in a handful (approximately 1/4 cup) of cranberries first.
For the topping, combine the butter and sugar in a saucepan on the stove set at medium heat until melted. Then add the cream and stir constantly until the mixture bubbles and becomes very “frothy.”
Off heat and mix in the oats and remaining 1 cup of cranberries. Spread the topping evenly over the top of the pie and bake in the oven for 20 minutes at 425 degrees F. After 20 minutes, reduce the heat to 350 degrees F and continue baking for 20-30 minutes or until the crust is a delicious golden brown.
After baking, you can let it cool to room temperature and then serve or, for optimal servings a la mode, warm it in an oven set at 200 degrees F for a few minutes. The pie lasts as long as any other fruit pie, but I tend to like it best on day two. It takes on an apple crisp quality, except with the double benefit of that flaky pastry that only a well done pie crust offers.
Here are some pictures from the process: