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Apple Cranberry Crumble Pie

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A warm, tangy apple and cranberry pie topped with a buttery, crumbly topping, perfect for cozy fall gatherings and easy to make.

Ingredients

Scale
  • 6 cups apples, peeled and sliced (about 5 medium apples; Granny Smith or Honeycrisp recommended)
  • 1 ½ cups fresh or frozen cranberries
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour (for crumble topping)
  • ½ cup rolled oats
  • ½ cup brown sugar, packed
  • ½ teaspoon cinnamon (for crumble topping)
  • ½ cup unsalted butter, cold and cubed
  • One 9-inch double pie crust (store-bought or homemade)

Instructions

  1. Prepare the pie crust: If using store-bought dough, let it thaw according to package instructions. Roll out one crust to fit the 9-inch pie dish and gently press it in. Trim excess edges. Preheat the oven to 375°F (190°C).
  2. Make the filling: In a large bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the fruit is evenly coated, about 5 minutes.
  3. Assemble the pie: Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
  4. Prepare the crumble topping: In a medium bowl, mix the flour, oats, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or forks to work the butter into the dry ingredients until coarse crumbs form, about 3-5 minutes.
  5. Top the pie: Evenly sprinkle the crumble topping over the fruit filling without pressing it down.
  6. Bake: Place the pie on a baking sheet and bake at 375°F (190°C) for 45-50 minutes until the fruit is bubbling and the topping is golden brown. Cover edges with foil halfway through baking if they brown too quickly.
  7. Cool: Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Notes

Use cold butter for the crumble topping to achieve a flaky, crisp texture. If apples are very juicy, toss with extra flour to prevent soggy crust. Cover pie edges with foil halfway through baking if they brown too fast. Let pie cool completely before slicing for best results. Frozen cranberries can be used without thawing. For gluten-free, substitute flours and oats accordingly. Vegan options include dairy-free butter and vegan crust.

Nutrition

Keywords: apple pie, cranberry pie, crumble topping, fall dessert, easy pie recipe, Thanksgiving dessert, autumn pie

Find it online: https://magnetmeal.com/apple-cranberry-crumble-pie-recipe-easy-perfect-fall-dessert-to-make/