Description
A delicious Apple Cranberry Crumble Pie featuring a flaky all-butter pie crust, a spiced apple and cranberry filling, and a buttery oat crumble topping. Perfectly baked to golden perfection and cooled for the best texture, this pie combines the tartness of cranberries with warm spices and tender apples, ideal for festive occasions or cozy desserts.
Ingredients
Scale
Pie Crust
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust (enough for a 9-inch pie)
- 1 large egg beaten with 1 Tablespoon milk (for egg wash)
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 5 Tablespoons (71g) unsalted butter, very cold and cubed
- 1/2 cup (40g) old-fashioned whole rolled oats
Filling
- 6 cups (750–800g) 1/4-inch-thick apple slices (about 5 large peeled and cored apples, typically 2 Granny Smith and 3 Honeycrisp or Pink Lady)
- 1 and 1/4 cups (130g) fresh or frozen cranberries (do not thaw)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the crust: Follow the pie crust preparation through step 5 as per the crust recipe you are using.
- Make the crumble topping: In a medium bowl, whisk together brown sugar, flour, and cinnamon. Cut in the cold, cubed butter with a pastry cutter or forks until the mixture forms coarse crumbs. Stir in the rolled oats. Refrigerate this mixture until ready to use.
- Chill and preheat: After chilling your pie dough, preheat your oven to 400°F (204°C). Place a baking sheet on the lowest oven rack to catch any drips during baking.
- Roll out the dough: On a lightly floured surface, gently roll the chilled pie dough into a 12-inch diameter circle, starting from the center and rotating as you go. Transfer it carefully to a 9-inch pie dish, tuck and smooth the dough into the dish, folding and molding the edges to form a thick rim, then crimp or flute the edges. Brush edges with egg wash. Refrigerate for at least 10 minutes while preparing filling.
- Prepare the filling: In a large bowl, combine apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg. Mix well until fully combined.
- Assemble the pie: Spoon the prepared filling evenly into the chilled crust. Sprinkle the cold crumble topping evenly over the filling.
- Bake the pie: Bake at 400°F (204°C) for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C). Place a pie crust shield or homemade foil shield over the edges of the crust to prevent over-browning. Continue baking for 35–40 minutes more, until the filling bubbles around the edges and reaches an internal temperature of about 200°F (93°C). If the topping browns too fast, tent with foil.
- Cool the pie: Remove the pie from the oven and place on a cooling rack. Let cool for at least 3 hours before slicing to allow the filling to set and avoid juiciness when slicing.
- Serve and store: Serve as is or with vanilla ice cream. Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days. The pie crust dough and filling can be made ahead and frozen as noted.
Notes
- Make Ahead & Freezing: You can make this pie 1 day in advance and keep it covered tightly at room temperature. Pie crust dough can be stored in the refrigerator for up to 5 days or frozen up to 3 months. Baked pie and prepared filling also freeze well for up to 3 months; thaw overnight in refrigerator before use. The crumble topping may lose texture after freezing.
- Pie Crust Quantity: Both crust recipes make 2 crusts but you only need 1 for this pie. Freeze the second crust for future use.
- No Oats Option: If you prefer not to use oats in the topping, use the crumble topping recipe from the related Apple Crumble Pie.
- Best Apples: Using tart Granny Smith and sweet Honeycrisp or Pink Lady apples yields the best balance of flavor and texture.
- Pie Crust Shield: You can buy a pie crust shield or make one from aluminum foil as described to protect the crust edges during baking.
- Serving Suggestion: Serve warm or room temperature with vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
