My Cranberry Apple Crumble Pie is a delicious twist on the classic apple pie. With layers of sweet apples, tart cranberries, fall spices and a brown sugar oat streusel this pie is perfect for Thanksgiving, Christmas or any holiday celebration. Serve up a slice with fresh whipped cream or a scoop of vanilla ice cream for a special end to any meal.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
If I had to choose a dessert I’m going for pie every day and this Cranberry Apple Crumble Pie is one of my favorites, especially for Thanksgiving. A flaky homemade pie crust holds layers of spiced apples and tart cranberries that then gets topped with an irresitable buttery oat crumb topping. For other great desserts take a look at my Maple Pecan Pie Bars, Bourbon Pumpkin Pie and Cranberry Curd Tart.
Ingredients
For the Pie Crust
- All purpose flour
- Kosher salt
- Unsalted butter, cubed and very cold
- Water, ice cold
For the Crumble Topping
- All purpose flour
- Dark brown sugar
- Old fashioned rolled oats
- Ground cinnamon
- Kosher salt
- Unsalted butter, melted
For the Pie Filling
- Apples, peeled and sliced
- Fresh cranberries
- Dark brown sugar
- All purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground ginger
Baking Tips
- You can use a good quality storebought pie crust or your favorite pie dough recipe in place of my all butter pie crust
- Preheating a baking sheet and placing your pie on it to bake will help the crustbake evenly and prevent the bottom of the pie crust from being soggy.
- Use a variety of apples including tart (like granny smith) and sweet apples (like honeycrisp) for the best flavor. You can certainly use just one type if that’s what you have but make sure you use firm apples for this pie.
- you can use prepared apple piespice in place of the cinnamon, nutmeg and ginger
- For the crumble topping I find melting the butter helps it incorporate into the dry ingredients more easily and then refrigerating it while you prepare the apples helps it form into crumbles
How to Make Cranberry Apple Crumble Pie
I’ve provided a recipe here for my all butter pie crust but if you have a tried and true pie crust recipe you love feel free to use that. Add the flour, salt and cold unsalted butter to a the bowl of a food processor and pulse several times until the flour mixture is crumbly and has the texture of coarse sand. Add ice cold water 1 tbsp at a time pulsing in between each addition until the dough comes together and forms a ball taking care not to overwork the dough. If you don’t have a food processor you can mix together the flour and salt in a large mixing bowl and then cut in the butter using a pastry cutter. Then you can add in the water 1 tablespoon at a time.Pat the dough ball into a flat disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight.
When you’re ready to make the pie place a rimmed baking sheet in the oven and preheat to 350 degrees F. To make the oat crumble topping add the flour, brown sugar, oats, cinnamon and salt to a medium bowl and stir together. Drizzle in the melted butter and stir until fully combined. Place the crumble in the refrigerator while you prepare the apples.
Peel the apples and cut into 1/4 inch thick slices. Place the apple slices in a large bowl and add in the cranberries, brown sugar, flour, cinnamon, nutmeg and ginger. Toss everything together ensuring the apples are fully coated.
On a lightly floured surface roll out the pie crust into a 12 inch circle and transfer to a 9-inch pie plate. Cut off the excess crust and crimp the edges. Spoon the apple mixture into the prepared pie crust and sprinkle the crumble mixture over the apples.
Place the pie on the heated baking sheet in the oven. Bake the pie for 55-65 minutes. Check occasionally to ensure the pie crust or the crumble is not browning too quickly. If this happens place aluminum foil over the pie while it continues to bake to prevent burning.
Remove the pie from the oven and allow it to fully cool (at least 2 hours to allow the apples to set) before serving.
Storage
You can store leftover pie in an airtight container in the refrigerator for up to 3 days.
If you like this Cranberry Apple Crumble Pie recipe be sure to take a look at some of my other recipes!
If you make this Cranberry Apple Crumble Pie please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Cranberry Apple Crumble Pie
Equipment
- 1 9 inch pie dish
- 1 large rimmed baking sheet
- Rolling Pin
- mixing bowls
Ingredients
For the Pie Crust
- 1.5 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter cubed and very cold
- 4-6 tablespoons water ice cold
For the Crumble Topping
- 3/4 cup all purpose flour
- 1/2 cup dark brown sugar
- 1/2 cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter melted
For the Pie Filling
- 6 cups apples, peeled and sliced approximately 5-6 large apples
- 1 cup fresh cranberries
- 1/2 cup dark brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
For the pie crust
- Add the flour, salt and butter to a food processor and pulse several times until the flour mixture is crumbly and resembles coarse sand. Add ice cold water 1 tbsp at a time pulsing in between each addition until the dough comes together and forms a ball taking care not to overwork the dough.
- Pat the dough ball into a flat disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight
For the pie
- Place a rimmed baking sheet in the oven and preheat to 350 degrees F while you prepare the pie.
- Prepare the crumble. Add the flour, brown sugar, oats, cinnamon and salt to a medium bowl and stir together. Drizzle in the melted butter and stir until fully combined. Place the crumble in the refrigerate while you prepare the apples.
- Peel the apples and cut into 1/4 inch thick slices. Place the apple slices in a large bowl and add in the cranberries, brown sugar, flour, cinnamon, nutmeg and ginger. Toss everything together ensuring the apples are fully coated.
- Roll out the pie crust into a 12 inch circle and transfer to a pie dish. Cut off the excess crust and crimp the edges. Spoon the apples into the prepared pie crust and sprinkle the crumble mixture over the apples.
- Place the pie on the heated baking sheet in the oven. Bake the pie for 55-65 minutes. Check occasionally to ensure the pie crust or the crumble is not browning too quickly. If this happens place aluminum foil over the pie while it continues to bake to prevent burning.
- Remove the pie from the oven and allow it to fully cool (at least 2 hours to allow the apples to set) before serving.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Amanda says
This is one of the best pies I’ve ever made! Definitely a winner.