Cranberry Apple Crumb Pie Recipe

This Cranberry Apple Crumb Pie is a tart and buttery recipe, which is made with fresh cranberries and a mix of apples. It’s a great choice for holiday parties, ready in about 2 hours plus cooling time.

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Cranberry Apple Crumb Pie Ingredients

CRUST AND FILLING

• 1 1/2 cups fresh or frozen cranberries
• 1 1/4 cups granulated sugar, divided
• 1/2 cup water
• 3 cups mixed apples, peeled, cored and sliced 1/2-inch thick
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cardamom
• 1/2 tsp. kosher salt
• 3 Tbsp. all-purpose flour
• 1 round refrigerated pie dough

TOPPING

• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup old fashioned oats
• 1/4 tsp. ground cinnamon
• 1 stick cold salted butter, cut into cubes

How To Make Cranberry Apple Crumb Pie

1. Make the cranberry sauce: In a small saucepan, combine the cranberries, ½ cup of the granulated sugar, and the water. Bring to a simmer over medium heat and cook for about 10 minutes, until the cranberries have burst and the sauce has thickened. Set aside to cool.
2. Prepare the crumb topping: In a medium bowl, combine the flour, brown sugar, oats, and cinnamon for the topping. Using a pastry cutter or your fingers, cut in the cold butter until large clumps form. Place the mixture in the refrigerator to chill.
3. Mix the apple filling: In a large bowl, toss together the sliced apples, the remaining ¾ cup of granulated sugar, the lemon juice, cinnamon, ginger, cardamom, salt, and flour. Add the cooled cranberry mixture and stir to combine.
4. Assemble the pie: Preheat the oven to 400˚F. Roll out the pie dough and fit it into a 9-inch pie plate, crimping the edges as desired. Pour the apple-cranberry mixture into the crust.
5. Top and bake: Sprinkle the chilled crumb topping evenly over the filling. Place the pie on a baking sheet and refrigerate for 20 minutes until firm.
6. Bake until golden: Bake the pie for 20 minutes at 400˚F. Then, reduce the oven temperature to 375˚F and continue baking for about 50 more minutes, until the topping is golden brown and the filling is bubbling. Let it cool completely on a wire rack.

Recipe Tips

• How to prevent a soggy bottom crust? Chilling the assembled pie for 20 minutes before baking is a key step. This helps to firm up the crust and prevents it from becoming soggy from the fruit filling.
• Can I use a different crust? Yes. While a store-bought refrigerated crust is a great shortcut, a homemade all-butter pie crust would be even more delicious.
• Can I use frozen cranberries? Absolutely. There’s no need to thaw them first; just add them directly to the saucepan with the sugar and water.
• How do I know when the pie is done? The pie is ready when the crumb topping is a deep golden brown and you can see the fruit filling actively bubbling up around the edges of the pan.

What To Serve With Cranberry Apple Crumb Pie

This festive pie is a perfect holiday dessert, especially when served warm.

• A scoop of vanilla bean or cinnamon ice cream
• A dollop of fresh, unsweetened whipped cream
• A drizzle of warm caramel sauce
• A slice of sharp cheddar cheese

How To Store Cranberry Apple Crumb Pie

• Room Temperature: The baked and cooled pie can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: For longer storage, you can refrigerate the pie for up to 5 days.

Cranberry Apple Crumb Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 68g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Shoofly Pie Recipe
• Butterscotch Pie Recipe
• Pumpkin Slab Pie Recipe