I absolutely love making my apple cranberry crumb pie – it’s the perfect balance of sweet and tart flavors! First, I start by preparing the flaky pie crust and filling it with a mixture of thinly sliced apples and fresh cranberries tossed in sugar and cinnamon. Then, I generously sprinkle a buttery crumb topping over the fruit, adding a delicious crunch to every bite.

Baking it in the oven fills my kitchen with the most irresistible aroma, making it hard to resist sneaking a bite before it’s fully cooled. Once ready, I serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. It’s a family favorite that never fails to impress!

Ingredients Needed for This Recipe

For the Pie Filling:

5 cups of peeled and sliced apples (about 4-5 medium apples, a mix of Granny Smith and Honeycrisp works well)
1 cup of fresh cranberries
1 cup of granulated sugar

2 tablespoons of all-purpose flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg

1/4 teaspoon of salt
1 tablespoon of lemon juice
1 pre-made pie crust (9-inch)

For the Crumb Topping:

3/4 cup of all-purpose flour
1/2 cup of brown sugar, packed
1/4 cup of granulated sugar

1 teaspoon of cinnamon
6 tablespoons of unsalted butter, chilled and cubed
1/2 cup of rolled oats

Instructions for Making Apple Cranberry Crumb Pie

Prepare the Pie Filling: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir well to ensure the fruit is evenly coated with the sugar and spices. Let it sit for about 15 minutes to marinate and release some juices.
Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch pie pan. Trim the edges if necessary. Pour the apple-cranberry filling into the crust, spreading it out evenly.
Make the Crumb Topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Add the chilled, cubed butter. Use a pastry blender or your fingertips to mix the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the rolled oats.

Assemble the Pie: Sprinkle the crumb topping evenly over the apple-cranberry filling, covering it completely.
Bake the Pie: Bake in the preheated oven for about 45-55 minutes, or until the crumb topping is golden brown and the filling is bubbly. If the edges of the pie crust begin to brown too quickly, cover them with strips of aluminum foil.
Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before serving. This rest time helps the filling set, making the pie easier to slice.

Enjoy! Serve your Apple Cranberry Crumb Pie as is or with a scoop of vanilla ice cream for an extra special treat.

Tips for Perfecting the Recipe

Select the Right Apples: The key to a perfect apple cranberry crumb pie is in the balance of flavors. Using a mix of tart and sweet apples like Granny Smith and Honeycrisp can give you the best of both worlds. Tart apples hold their shape well and provide a nice contrast to the sweet cranberries, while sweet apples add natural sweetness and reduce the need for added sugar.

Thickening the Filling: To prevent the pie from becoming too runny, it’s important to use the right amount of thickening agent. The combination of flour and the natural pectins in the apples should be enough, but make sure to let the fruit mixture sit as suggested to allow the flour to start absorbing the juices before baking.

Achieving the Perfect Crumb Topping: For a crumb topping that’s perfectly crisp and not too dense, be sure to use cold butter and mix it into the dry ingredients until just combined. The mixture should have a sandy, coarse texture with some larger chunks. Adding oats not only contributes to the texture but also gives a nutty flavor.

Baking the Pie Evenly: Oven temperatures can vary, so use an oven thermometer to ensure accurate baking temperatures. Placing the pie on the lower-middle rack helps the bottom crust bake thoroughly, while covering the edges with foil prevents over-browning. If the topping isn’t as golden as you’d like by the end of the baking time, you can broil it for a minute or two, watching closely to avoid burning.

Cooling Before Serving: Letting the pie cool for at least 2 hours allows the filling to set, which makes slicing easier. Cutting into the pie too soon can result in a runny filling and a compromised crust.

Serving Suggestions

Classic Accompaniments: A slice of apple cranberry crumb pie is wonderfully complemented by a scoop of vanilla ice cream or a dollop of whipped cream. These creamy additions melt into the warm pie, creating a delicious contrast of flavors and textures.

For Breakfast or Brunch: Consider serving a slice of this pie as part of a brunch spread. It pairs beautifully with a cup of coffee or tea, offering a sweet start to the day that’s not too heavy.

Cheddar Cheese: In some regions, it’s traditional to serve apple pie with a slice of sharp cheddar cheese. This pairing might seem unusual, but the sharpness of the cheese complements the sweet and tart flavors of the pie exquisitely.

Holiday Feasts: This pie makes a festive and colorful addition to holiday tables, be it Thanksgiving, Christmas, or any winter celebration. Its vibrant filling and spiced aroma are perfect for the season.

Wine Pairings: If you’re serving this pie at a dinner party, consider pairing it with a wine that complements its flavors. A Riesling or Gewürztraminer, with their balance of sweetness and acidity, can enhance the fruitiness of the pie.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh? Yes, you can use frozen cranberries without needing to thaw them first. Keep in mind that frozen cranberries may release a bit more juice, so you might need to add an extra tablespoon of flour to the filling to account for the additional liquid.

How do I store leftover pie? Leftover pie can be covered and stored in the refrigerator for up to 3 days. For the best texture, let it come to room temperature or warm it slightly in the oven before serving.

Can this pie be frozen? Yes, the baked pie freezes well. Cool the pie completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, and then reheat in a 350°F oven until warmed through.

Is it possible to make this pie gluten-free? To make a gluten-free version, substitute the all-purpose flour in the filling and topping with a gluten-free flour blend designed for baking. Ensure that your pre-made pie crust is also gluten-free.

How do I make this pie vegan? For a vegan version, use a vegan pie crust and substitute the butter in the crumb topping with a plant-based butter. Be sure to check that your sugar is vegan as well, as some sugar is processed with animal bone char.

Why did my pie filling turn out watery? A watery filling can result from several factors, including not adding enough thickener, cutting into the pie before it has cooled and set, or using overly juicy apples. Make sure to follow the recipe’s recommendations for flour and cooling times.

Can I make the pie crust and topping in advance? Yes, you can prepare both the pie crust and the crumb topping in advance. The crust can be refrigerated overnight or frozen for longer storage, while the topping can be kept in the fridge for up to two days before use. This can save time on the day you plan to assemble and bake the pie.

Apple Cranberry Crumb Pie

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Indulge in the exquisite flavors of Apple Cranberry Crumb Pie, a harmonious blend of tart cranberries and sweet apples, topped with a delectably crumbly layer.

Ingredients

For the Pie Filling:

5 cups of peeled and sliced apples about 4-5 medium apples, a mix of Granny Smith and Honeycrisp works well

1 cup of fresh cranberries
1 cup of granulated sugar
2 tablespoons of all-purpose flour

1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt

1 tablespoon of lemon juice
1 pre-made pie crust 9-inch

For the Crumb Topping:

3/4 cup of all-purpose flour

1/2 cup of brown sugar packed
1/4 cup of granulated sugar
1 teaspoon of cinnamon

6 tablespoons of unsalted butter chilled and cubed
1/2 cup of rolled oats

Instructions

Prepare the Pie Filling: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir well to ensure the fruit is evenly coated with the sugar and spices. Let it sit for about 15 minutes to marinate and release some juices.

Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch pie pan. Trim the edges if necessary. Pour the apple-cranberry filling into the crust, spreading it out evenly.
Make the Crumb Topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Add the chilled, cubed butter. Use a pastry blender or your fingertips to mix the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the rolled oats.
Assemble the Pie: Sprinkle the crumb topping evenly over the apple-cranberry filling, covering it completely.

Bake the Pie: Bake in the preheated oven for about 45-55 minutes, or until the crumb topping is golden brown and the filling is bubbly. If the edges of the pie crust begin to brown too quickly, cover them with strips of aluminum foil.
Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours before serving. This rest time helps the filling set, making the pie easier to slice.
Enjoy! Serve your Apple Cranberry Crumb Pie as is or with a scoop of vanilla ice cream for an extra special treat.