Description
This Apple Cranberry Crumble Pie is a delightful combination of tart cranberries and sweet, tender apple slices, topped with a buttery, crunchy oat crumble. Encased in a flaky homemade pie crust, this dessert offers layers of texture and flavor perfect for fall or holiday gatherings. Served best after cooling to allow the filling to set, it’s delicious on its own or paired with vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust*
- 1 large egg beaten with 1 Tablespoon milk (egg wash for pie crust)
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; usually 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 Pie Crust: Prepare your chosen pie crust following your recipe up to step 5 (chilling stage). This creates a flaky base that will hold the filling and crumble topping perfectly.
- Make the Crumble Topping: In a medium bowl, whisk together brown sugar, flour, and cinnamon. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture becomes crumbly. Stir in rolled oats. Refrigerate this mixture until you are ready to assemble the pie.
- Preheat the Oven and Prepare Baking Sheet: After the crust chills, preheat your oven to 400°F (204°C). Place a baking sheet on the lowest oven rack to catch any juice drips from the pie.
- Roll Out the Pie Dough: On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle, applying gentle and even pressure while rotating the dough. Transfer it carefully to a 9-inch pie dish. Tuck the dough into the edges and create a thick rim by folding and molding the overhang. Crimp or flute the edges as desired. Brush the edges with the prepared egg wash. Refrigerate the crust for at least 10 minutes while you prepare the filling.
- Prepare the Filling and Assemble: In a large bowl, thoroughly mix together apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg. Spoon this filling evenly into the chilled pie crust. Sprinkle the cold crumble topping evenly over the filling.
- Bake the Pie: Bake the pie at 400°F (204°C) for 20 minutes. Then, without removing the pie from the oven, reduce the temperature to 375°F (190°C). Place a pie crust shield over the edges to prevent over-browning. Continue baking for another 35–40 minutes, until the filling is bubbling at the edges and the internal temperature reaches about 200°F (93°C). If the top browns too quickly, remove the shield and tent the pie loosely with foil.
- Cool the Pie: Remove the pie from the oven and set it on a cooling rack. Allow it to cool completely for at least 3 hours so the filling sets properly. Cutting too early will result in a runny filling.
- Serve and Store: Serve the pie as is or with vanilla ice cream for extra indulgence. Leftovers can be covered and kept at room temperature for up to 1 day or refrigerated for up to 5 days.
Notes
- Make Ahead & Freezing: Pie crust dough can be made ahead and stored refrigerated for 5 days or frozen for 3 months. Baked pies freeze well for 3 months but topping may become mushy upon thawing. Prepared filling can be frozen up to 3 months. Thaw overnight in the fridge before use.
- Pie Crust Shield: Use a commercial pie crust shield or make your own from a 14-inch square of aluminum foil with a 5-inch semi-circle cut out to protect the crust edges from over-browning during baking.
- Apples: For best flavor balance, this recipe typically uses 2 Granny Smith apples and 3 Honeycrisp or Pink Lady apples.
- No Oats Option: To omit oats in the crumble topping, use the crumble recipe from the apple crumble pie version.
- Special Tools: Helpful tools include an apple peeler, glass mixing bowl, silicone spatula, rolling pin, pie dish, pastry brush, pastry cutter, large baking sheet, pie crust shield, cooling rack, and instant-read thermometer.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
