Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Cranberry Crumble Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 107 reviews
  • Author: Emily
  • Prep Time: 3 hours (including dough preparation and chilling, plus cooling time)
  • Cook Time: 1 hour
  • Total Time: 7 hours (includes 3-hour cooling after baking)
  • Yield: Serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Cranberry Crumble Pie combines the tartness of fresh cranberries with sweet, tender apple slices topped with a buttery oat crumble. The flaky, all-butter pie crust provides a perfect base for this cozy fall dessert. With warm spices like cinnamon, nutmeg, and allspice enhancing the filling, this classic American pie is ideal for holiday gatherings or a comforting treat served with vanilla ice cream.

Ingredients

Units Scale

Crust

  • 1 unbaked Flaky Pie Crust or All-Butter Pie Crust
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk

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

  1. Prepare the Crust: Follow your preferred pie crust recipe and prepare the dough through the initial steps, chilling it as needed to ensure it is firm and ready for rolling.
  2. Make the Crumble Topping: In a medium bowl, whisk together brown sugar, flour, and cinnamon. Cut in cold, cubed butter using a pastry cutter or two forks until the mixture becomes crumbly. Stir in the rolled oats, then refrigerate the topping until ready to assemble.
  3. Roll and Fit the Pie Dough: Preheat the oven to 400°F (204°C) and place a baking sheet on the bottom oven rack to catch any drips. On a lightly floured surface, gently roll the chilled pie dough into a 12-inch circle, starting from the center outward and rotating the dough frequently. Carefully transfer the dough into a 9-inch pie dish, smoothing and tucking it in. Fold overhang to create a thick rim and crimp or flute the edges. Brush the rim with egg wash. Refrigerate the crust for at least 10 minutes while preparing the filling.
  4. Prepare and Assemble the Filling: In a large bowl, combine the sliced apples, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg until evenly mixed. Transfer this mixture evenly into the chilled pie crust, then sprinkle the chilled crumble topping over the filling.
  5. Bake the Pie: Bake the pie at 400°F (204°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C). Place a pie crust shield or homemade foil shield around the edges of the crust to prevent over-browning. Continue baking for another 35–40 minutes, or until the filling bubbles around the edges and reaches an internal temperature of approximately 200°F (93°C). If the top browns too quickly, tent with foil without the shield to protect it.
  6. Cool Before Serving: Remove the pie from the oven and cool it on a wire rack for at least 3 hours to allow the filling to set properly. Serve slices with vanilla ice cream if desired.
  7. Storage: Store leftover pie covered at room temperature for up to 1 day or refrigerated up to 5 days. The pie can also be frozen baked for up to 3 months, thawed overnight in the refrigerator before serving.

Notes

  • Make Ahead & Freezing: The pie crust dough can be prepared and refrigerated up to 5 days or frozen for 3 months; baked pie and prepared filling also freeze well for 3 months.
  • Pie Crust Shield: You can use a purchased shield or make your own by folding aluminum foil and cutting out a semi-circle to protect crust edges during baking.
  • Apples: Recommended varieties include 2 Granny Smith and 3 Honeycrisp or Pink Lady apples for the best texture and flavor balance.
  • No Oats Option: To omit oats in topping, use crumble topping from the apple crumble pie recipe without oats.
  • To ensure a flaky crust, use gentle rolling motion and avoid overworking the dough.
  • If topping browns too fast near the end of baking, tent the pie with foil to prevent burning.

Nutrition

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/apple-cranberry-crumble-pie-recipe/