Description
This Apple Cranberry Crumble Pie features a flaky butter crust layered with a spiced blend of fresh apples and tart cranberries, topped with a crunchy oat crumble. Perfect for fall gatherings or holiday desserts, this pie balances sweet and tart flavors with warm spices and a crisp, buttery topping.
Ingredients
Scale
Crust
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust*
- 1 large egg beaten with 1 Tablespoon milk (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 1/4 cups (130g) fresh or frozen cranberries (unthawed)
- 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 your pie crust recipe through step 5 to make the dough ready for rolling. Chill the dough as instructed.
- 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 crumbly. Stir in oats. Refrigerate until ready to use.
- Roll Out and Fit the Dough: Preheat oven to 400°F (204°C) and place a baking sheet on the lowest rack. Roll the chilled pie dough on a lightly floured surface into a 12-inch circle using gentle pressure from center out, rotating dough as you go. Transfer to a 9-inch pie dish, smooth into place, fold overhang to form a thick rim, and crimp or flute edges. Brush edges with egg wash. Refrigerate at least 10 minutes.
- Prepare the Filling and Assemble: In a large bowl, combine apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg until evenly coated. Spoon this filling into the chilled crust. Evenly sprinkle the crumble topping over the filling.
- Bake the Pie: Bake at 400°F (204°C) for 20 minutes. Without removing the pie, reduce oven to 375°F (190°C). Place a pie crust shield or homemade foil shield over edges to prevent over-browning. Continue baking for 35–40 minutes until the filling bubbles and a thermometer inserted into the filling reads about 200°F (93°C). If browning too quickly, remove shield and tent loosely with foil.
- Cool and Serve: Remove pie from oven and cool on a rack for at least 3 hours to allow filling to set. Serve at room temperature, optionally with vanilla ice cream.
- Storage: Cover leftovers and store at room temperature up to 1 day or refrigerate for up to 5 days. Pie freezes well up to 3 months; thaw overnight before serving. Note the topping may become soft after freezing.
Notes
- Make Ahead & Freezing: Prepare pie crust dough up to 5 days ahead refrigerated or freeze up to 3 months. After baking, pie can be frozen for up to 3 months; thaw in refrigerator and bring to room temperature before serving. Prepared filling can also be frozen similarly.
- Pie Crust Quantity: Most recipes make two crusts; only use one for this pie and save the other for another use.
- Crust Shield: Use a purchased or homemade shield made from a 14-inch square of aluminum foil folded and cut to fit edges, protecting crust during baking.
- Apples: Best apples for this pie mix tart Granny Smith with sweet Honeycrisp or Pink Lady for balanced flavor and texture.
- Skipping Oats in Topping: Use the same crumble topping from the apple crumble pie without oats if preferred.
- Special Tools: Apple peeler, rolling pin, pie dish, pastry brush, pastry cutter, large baking sheet, pie crust shield, cooling rack, and instant-read thermometer enhance preparation.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
