We combined two classic pies into one giant pie bar for a crowd-friendly dessert that's twice as tasty. Thanks to tart apples and cranberries, it's not too sweet, either. The best part is that you don't need to fuss with traditional pie crust: you simply create a shortbread-like dough that you'll press into the baking dish (that's right: no rolling pin necessary). As if that's not easy enough, you'll reserve some of the dough for the top of the pie—just stir in some oats and you've got a crumb topping. Serve with vanilla ice cream for the ultimate holiday dessert.
Nonstick cooking spray
3¼ cups plus 2 tablespoons all-purpose flour, divided
2¼ cups granulated sugar, divided
1¼ teaspoons teaspoons kosher salt, divided
1½ cups (3 sticks) unsalted butter, melted
3 Granny Smith apples, peeled, cored, and thinly sliced (1¼ lbs)
3 Golden Delicious apples, peeled, cored, and thinly sliced (1¼ lbs)
4 cups fresh or frozen cranberries (1 lb.)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup old-fashioned rolled oats
2 tablespoons turbinado sugar (optional)
Vanilla ice cream or Greek yogurt, for serving (optional)
How to Make It
Preheat oven to 350°F. Line a 9 by 13-inch baking dish with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick cooking spray.
Whisk together 3¼ cups flour, ½ cup granulated sugar, and 1 teaspoon salt in a large bowl. Slowly add melted butter and stir with a fork and press gently with your hands until combined. Remove 1 cup of mixture; set aside. Press remaining mixture into bottom of prepared pan. Prick all over with a fork. Bake until puffed and lightly browned, 18 to 20 minutes, rotating halfway through.
Meanwhile, combine Granny Smith apples, Golden Delicious apples, cranberries, cornstarch, cinnamon, nutmeg, remaining 1¾ cups granulated sugar, 2 tablespoons flour, and ¼ teaspoon salt in a large bowl. Transfer to cooled crust.
Stir oats into 1 cup reserved crust mixture. Pinch mixture into small pieces and scatter topping mixture over the filling. Top with turbinado sugar, if using. Bake until topping is golden brown and the filling is bubbling, 60 to 70 minutes, rotating halfway through. Let cool at least 2 hours before slicing. Serve with ice cream or Greek yogurt, if desired.
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