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!
- 1/2 pie crust, refrigerated
for the apple cranberry filling:
- 4 large apples*
- 1 cup fresh or frozen cranberries (do not thaw if frozen)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1 T lemon juice
for the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup plus 2 T brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 6 T unsalted butter, melted
- 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.
- 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 1/4 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 pressing down all around the edges using the tines of a fork or by crimping the edges.
- Place your oven rack in the bottom third of the oven and preheat the oven to 425°F.
- 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 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).
Store leftover pie covered with foil or in an airtight container at room temperature for up to 3 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).
- Category: Dessert
Keywords: apple cranberry crumb pie, from scratch, homemade, crumb topping