Crustless Cran-Apple Pumpkin Pie

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  • 2 large baking apples, peeled and diced (4 cups)
  • 1/2 cup cranberry sauce
  • 1 teaspoon orange zest
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup flour
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs, beaten 
  • Topping:
  • 1/3 cup flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup melted butter


Preheat oven to 375°F. Grease bottom of a deep pie dish. In a large bowl, combine apples, cranberry sauce, zest and pumpkin. In a separate bowl, whisk together sugar, salt, flour and pie spice and add to apple mixture. Stir to combine. Stir in eggs.
Pour into prepared dish, spreading evenly.
Mix topping ingredients together in a medium bowl and spread over pie. Place dish on a sheet pan to catch drips. Bake for 1 hour and 5 minutes, or until top is completely browned.

This pie is best when made a day ahead.

Recipe from Central Market Poulsbo - Culinary Resource Center
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