Chef Amy Loveless prefers a mix of Northern Spy and Cortland apples, though Granny Smiths are a fine substitute. Don't worry if the filling is piled sky-high; the apples soften and cook down in the oven.

Makes 1 Pie


  • 1 unbaked (9" to 10") pie crust
  • 3 pounds baking apples (6 to 8), peeled, cored, and sliced
  • 1 2/3 cup sugar, divided
  • 1 cup fresh or thawed frozen cranberries
  • 3 tsp. cinnamon, divided
  • 1 tsp. finely grated orange zest
  • 11/2 cups all-purpose flour
  • 8 Tbsp. (1 stick) cold butter, cut into pieces


Active time: 30 minutes
Total time: 1 3/4 hours, plus cooling time

Preheat oven to 450°. Line pie pan with crust, crimping the edges into a decorative pattern. In a large bowl, toss together apples, 2/3 cup sugar, cranberries, 1 tsp. cinnamon, and orange zest. Pile mixture into pie pan.

In a food processor fitted with a metal blade, pulse remaining 1 cup sugar and 2 tsp. cinnamon, flour, and butter until butter is thoroughly incorporated and mixture is a little crumbly. Working with a handful at a time, squeeze mixture together, then crumble into chunks over pie filling.

Place pan on a baking sheet to catch any drips and bake until topping just begins to brown, 15 to 20 minutes. Reduce heat to 350° and continue to bake until a knife inserted in the center indicates that apples are soft throughout, 50 to 60 minutes. Set pie aside to cool. Pie can be baked 1 day in advance and stored in a cool place until ready to serve.

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