• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Pie & Tart Recipes

    Apple Cranberry Crumb Pie

    Published: Nov 18, 2020 by Allison Ferraro · Modified: Sep 21, 2022 · 1 Comment

    Jump to Recipe

    Apple cranberry crumb pie is a simple yet spectacular holiday dessert! Flavorful and easy-to-make apple cranberry filling (spiced with cinnamon and ginger!) sits between tender, flaky pie crust and a sweet cinnamon crumb topping. It's a step-up from classic apple pie, and it deserves a spot on your menu this holiday season!

    A slice of apple cranberry crumb pie next to the pie in a pie plate.. this Recipe
    Jump to:
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Storage Instructions
    • More Apple & Cranberry Recipes
    • Recipe
    • Comments

    If you're looking to branch out from your classic apple and pumpkin pies this Thanksgiving but don't want to stray too far from these traditional favorites... apple cranberry crumb pie is the answer!

    This recipe puts a delicious spin on classic apple pie and is made with a flavorful filling of apples, fresh cranberries, cinnamon, and ginger and topped with a sweet cinnamon crumb topping. My fool-proof pie crust recipe makes baking this pie from scratch a breeze!

    Step-By-Step Recipe Instructions

    Step 1: Prepare the pie crust dough in advance. The dough will need to be refrigerated for at least 2 hours. You can make the dough up to 3 days ahead and keep it refrigerated (wrapped tightly with plastic wrap) until you're ready to bake your pie.

    Step 2: Remove the disk of pie crust dough from the fridge and place on a cooling rack. Allow the dough to sit for 10 to 15 minutes while you prepare the apple cranberry filling so that the dough comes to a cool room temperature.

    Step 3: Make the pie filling. Core the apples, peel them using a vegetable peeler or a small, sharp knife, and slice each apple into 16 wedges.

    Step 4: Place the apples in a large bowl and add cranberries, sugar, flour, cinnamon, salt, ginger, and lemon juice. Stir until the fruit is well coated. Set aside.

    Step 5: Roll out the pie crust. Generously sprinkle flour on a pastry cloth or clean counter and onto your rolling pin so that the dough won't stick when rolled. Place the disk of dough onto the floured surface and roll the dough into a circle that's ¼ inch thick.

    Step 6: Carefully lift the rolled out crust by sliding your arms underneath it and gently place the crust into a 9 inch glass pie plate. Fold the edge of the crust underneath itself around the edge of the plate. Seal the edge of the crust by either crimping them or by pressing down all around the edges using the tines of a fork.

    Step 7: Place your oven rack in the bottom third of the oven and preheat the oven to 425°F.

    Step 8: Fill the crust. Arrange a layer of prepared apple slices around the crust until the bottom of the plate is covered, and then pile the rest of the apple cranberry filling on top.

    Step 9: Make the crumb topping. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt and stir to mix. Pour the melted butter over the mixture and stir until a crumbly dough forms.

    Step 10: Sprinkle the crumb topping over the pie filling.

    Step 11: Bake the pie. Bake the pie for 10 minutes at 425°F, then turn the oven down to 375°F and continue baking for 40 minutes until the top and sides of the crust (visible through the glass pie plate) are golden brown.

    Step 12: Allow the pie to cool completely (ideally overnight) before serving to ensure that the filling has a chance to firm up. Serve the pie at room temperature (or reheat the pie briefly in a pre-heated 325°F oven if you'd prefer to serve it warm).

    Recipe Tips

    When adding the fruit filling to the pie crust, do not add the extra juice in the bottom of the bowl to the pie or the filling will be too wet and the bottom crust will become soggy.

    A pie crust shield will come in handy to ensure the edges of the crust don't burn. About 20 minutes after the pie goes into the oven, quickly but carefully open the oven and reach in to place a silicone pie crust shield or a bit of aluminum foil around the edges of the pie to keep the crust from burning while the pie filling continues to bake.

    Storage Instructions

    Store pie loosely covered with foil or in a pie keeper at room temperature for up to 2-3 days or in the fridge for up to 4-5 days.

    A slice of apple cranberry crumb pie on a white plate.

    More Apple & Cranberry Recipes

    • close-up side view of a slice of apple pie on a white plate with a fork and with the rest of the pie in the background
      Classic Apple Pie from Scratch
    • Apple pie bars drizzled with salted caramel sauce stacked on a white plate.
      Salted Caramel Apple Pie Bars
    • close up overhead view of bread loaf on a cutting board
      Cranberry Walnut Bread
    • side view of 3 cranberry champagne cocktail in gold-rimmed coupe glasses on a marble surface
      Cranberry Champagne Cocktail

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    A slice of apple cranberry crumb pie on a white plate.

    Apple Cranberry Crumb Pie

    Apple cranberry crumb pie is a simple yet spectacular step up from classic apple pie! Flavorful and easy-to-make apple cranberry filling (spiced with cinnamon and ginger!) sits between tender, flaky pie crust and a sweet cinnamon crumb topping.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8
    Yield: one 9 inch pie
    Calories: 352kcal
    Author: Allison Ferraro

    Special Equipment

    • 1 9-inch pie plate
    • 1 Rolling Pin

    Ingredients

    • ½ recipe of pie crust dough, refrigerated

    Apple Cranberry Pie Filling:

    • 4 large apples*
    • 1 cup fresh or frozen cranberries (do not thaw if frozen)
    • ¾ cup granulated sugar
    • ¼ cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ teaspoon ground ginger
    • 1 Tablespoon lemon juice

    Crumb Topping:

    • ½ cup all-purpose flour
    • ½ cup old-fashioned oats
    • ⅜ cup brown sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 6 Tablespoons unsalted butter, melted
    US Customary - Metric

    Instructions

    Prepare the pie crust dough in advance.

    • The dough will need to be refrigerated for at least 2 hours. You can make the dough up to 3 days ahead and keep it refrigerated (wrapped tightly with plastic wrap) until you're ready to bake your pie.
    • Remove the disk of pie crust dough from the fridge and place on a cooling rack. Allow the dough to sit for 10 to 15 minutes while you prepare the apple cranberry filling so that the dough comes to a cool room temperature. (The dough should still be slightly firm, but not so cold and firm that it cracks significantly when rolled. If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-chilled before it can be rolled out.)

    Make the pie filling.

    • Core the apples, peel them using a vegetable peeler or a small, sharp knife, and slice each apple into 16 wedges.
    • Place the apples in a large bowl and add cranberries, sugar, flour, cinnamon, salt, ginger, and lemon juice. Stir until the fruit is well coated. Set aside.

    Roll out the pie crust.

    • Generously sprinkle flour on a pastry cloth or clean counter and onto your rolling pin so that the dough won't stick when rolled. Place the disk of dough onto the floured surface and roll the dough into a circle that's ¼ inch thick. (While rolling, be sure to alternate directions and roll your rolling pin beyond the edges of the dough to ensure an even thickness throughout. The circle should be a few inches larger than the diameter of your pie plate.)
    • Carefully lift the rolled out crust by sliding your arms underneath it and gently place the crust into a 9 inch glass pie plate. Fold the edge of the crust underneath itself around the edge of the plate. Seal the edge of the crust by either crimping them or by pressing down all around the edges using the tines of a fork.
    • Place your oven rack in the bottom third of the oven and preheat the oven to 425°F.

    Fill the crust.

    • Arrange a layer of prepared apple slices around the crust until the bottom of the plate is covered, and then pile the rest of the apple cranberry filling on top. There will be juice from the fruit in the bottom of the bowl; do not add this juice to the pie or the filling will be too wet and the bottom crust will become soggy.

    Make the crumb topping.

    • In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt and stir to mix. Pour the melted butter over the mixture and stir until a crumbly dough forms.
    • Sprinkle the crumb topping over the pie filling.

    Bake the pie.

    • Bake the pie for 10 minutes at 425°F, then turn the oven down to 375°F and continue baking for 40 minutes until the top and sides of the crust (visible through the glass pie plate) are golden brown. (NOTE: A pie crust shield will come in handy to ensure the edges of the crust don't burn. About 20 minutes after the pie goes into the oven, quickly but carefully open the oven and reach in to place a silicone pie crust shield or a bit of aluminum foil around the edges of the pie to keep the crust from burning while the pie filling continues to bake.)
    • Allow the pie to cool completely (ideally overnight) before serving to ensure that the filling has a chance to firm up. Serve the pie at room temperature (or reheat the pie briefly in a pre-heated 325°F oven if you'd prefer to serve it warm).

    Notes

    Storage: Store pie loosely covered with foil or in a pie keeper at room temperature for up to 2-3 days or in the fridge for up to 4-5 days.
    *I recommend a mix of apples for a good variety of flavor. For this pie I used 3 Honeycrisp apples (juicy and sweet) and 1 Granny Smith apple (tart).

    Nutrition

    Calories: 352kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 267mg | Potassium: 170mg | Fiber: 4g | Sugar: 39g | Vitamin A: 321IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

    More Pie & Tart Recipes

    • Overhead view of an unbaked lattice pie.
      How to Make a Lattice Pie Crust
    • side view of a slice of homemade classic blueberry pie on a white plate atop a navy blue napkin
      Classic Blueberry Pie from Scratch
    • Mini fruit tarts topped with blueberry and a basil sprig on a white surface.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • overhead view of an unbaked pie with lattice top on a white surface
      Perfect Homemade Pie Crust

    Reader Interactions

    Comments

    1. Brenda Barrett

      December 25, 2022 at 8:23 pm

      5 stars
      This was a very easy recipe to follow and it came out great. It was a perfect finish to our Christmas dinner. I highly recommend it.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Berry Season Recipes

    • Stack of mini muffins on a metal plate.
      Mini Blueberry Muffins
    • Mini fruit tarts topped with blueberry and a basil sprig on a white surface.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Close up view of cake garnished with fresh blueberries and lemon slices.
      Blueberry Lemon Snack Cake

    Summer Dessert Recipes

    • sliced peanut butter cup stacked on a pewter plate
      S'mores Peanut Butter Cups
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Classic Lemon Bars
    • overhead view of a slice of icebox cake on a white plate
      Chocolate Peanut Butter Oreo Icebox Cake

    Summer Dessert Recipes

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED