Apple-Cranberry Crumb Pie

I wanted cake. I needed cake. And I ended up making pie. 

I discovered this pie recipe about a year ago. Will and I first made it at my parents, and it didn't last 'til morning. I'm telling you, when you serve this pie still warm with a scoop of vanilla bean ice cream -- it will change your life.

Making the filling:
I took four granny smith apples...

... and peeled them.

I used a corer to remove the core.

Then I like to cut the slices into smaller slices, no bigger than 3/4 of an inch.

It yielded about 5 cups of apple slices.

Then I added a 14 oz can of whole-berry cranberry sauce, 3/4 cup of sugar, and 1 tsp of cornstarch.

I tossed the apples, cranberry sauce, sugar, and cornstarch in a large bowl until they were well blended.

I piled the filling in a frozen 9 inch deep pie shell.

Making the topping:

I added 1 cup of all purpose flour, 1/2 cup (packed) golden brown sugar, 1/3 cup old-fashioned oats, and 3/4 tsp of ground cinnamon.

Mixed together.

Then I cut up 1/2 cup (one stick) of cold butter...

... and added it to the mix.

In order to get the topping mixed well, I used my hands to really make sure the butter was incorporated into the dry ingredients.

I piled the topping onto the pie and threw it in a 350 degree oven for 1 hour and 10 minutes. I always make sure I put it on a baking sheet because the filling sometimes oozes out of the pie. I also like to preheat the baking sheet in the oven.

1 hour and 15 minutes later...

... and 15 minutes after that!

Swoon.

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis