This recipe is a wonderful twist on a classic pie. The filling leans on apples and fresh or frozen cranberries that soften as they bake. Together they make a bright, tart mix that never tastes flat or overly sweet. I like a homemade bottom crust, but use a purchased one if short on time.
It's the bridge between autumn baking and holiday season flavors. It works just as well for Thanksgiving as it does for the slower cold days when you want something homey but not predictable.
Sweet, tart and buttery
This is the pie you make when you want something classic but not boring. The colors are gorgeous, with tart cranberries popping amidst the beige apples.
It's a forgiving and rustic pie. You can use fresh or frozen cranberries, adjust the sugar easily, and the topping hides minor filling sins. If your apples release a little too much juice or your slices aren't perfectly even, the oat crumble topping has your back.
It's the sibling of this apple cranberry pie with lattice crust, but with a simple streusel topping instead of a fussy top crust.
The filling is used raw, but you can cook it briefly if you want a softer bite, the same way I do my cooked apple pie filling.
I love a homemade classic all-butter crust, but you can use a purchased one if it's more convenient. Or even a graham cracker crust, as I use for this beautiful apple pie.
Like most pies, it benefits from cooling down completely before cutting, so it's a great recipe to make ahead. Serve it on its own, or warm with a dollop of whipped cream, or a scoop of vanilla ice cream.
Testing notes
What apples work best? This differs between each person, and while I'm a fan of Granny Smith apples for texture and acidity, I also sometimes use a variety of apples for this recipe, with some sweeter to balance the tart cranberries. I like Honeycrisp and Braeburn. Sweet apples alone can also be used, but some people (me included) think it makes the filling too mild.
Frozen or fresh cranberries both work well.
Keep the pie dough cold until you need to roll it. And chill it after you line the pan. This is important for flakiness.
Blind baking the dough helps to avoid some sogginess after baking. It's a highly recommended step.
The fruit quantities can be varied, more of this or less of that. If you want less tartness, decrease the berries a bit or use sweeter baking apples. But make sure the final amount of apple cranberry mixture is the same.
If you can, make the streusel ahead, so it's cold when you add it; it helps with structure. If making it together with the rest of the pie, pop it in the freezer until you roll the dough and have the filling ready. Break it with your hands if it's too clumped before sprinkling it on top of the fruit.
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How to make a cranberry apple pie with crumble topping
Crumb topping
It's easy and can be made ahead, which is actually good, as it will be cold when you add it to the pie.
Using a pastry cutter is handy, but you can use your hands to incorporate the butter.
Freeze or at least refrigerate while making the rest of the components.xt
Pie crust
You can make it in the food processor or by hand, in a bowl with a pastry cutter. As always, be careful to handle it as little as possible so you get a tender dough after it's baked.
I use my beautiful and classic butter pie crust, but you can buy one at the store, or use any other traditional crust you love.
Blind bake the crust
Freeze the dough in the pan for about 15 minutes before pre-baking it. It is called blind because the raw dough is completely covered with paper (aluminum foil or parchment paper) and a weight.
It only works for pies where the filling will be baked.
Fruit filling
Use a large bowl to toss all of the ingredients together, being careful not to smash the cranberries, or the whole mixture will be tinted.
Fill the pre-baked crust
Make sure the oven is preheated.
Then carefully pour the cranberry apple mixture into the pre-baked crust. Transfer to the oven immediately.
Crumble topping
Sprinkle the cold mixture carefully to cover the fruit, but don't press it too much or be too concerned about covering it completely. Those small gaps allow the fruit juices to bubble comfortably during baking.
Baking the pie
The oat mixture will turn golden brown, and the juices will bubble. Pierce it with a fork to check the firmness of the fruit. If you want it softer, bake a little longer.
If the top is browning too quickly and the fruit is not soft enough, tent the pan with aluminum foil.
Make ahead and freeze
To freeze and thaw an unbaked pie (best results)
Assemble the pie with the raw filling and crumble topping in a freezer-safe dish, flash-freeze it uncovered for 2 hours until solid, then wrap it tightly in layers of plastic wrap and aluminum foil and store for up to 2 months. When ready, do not thaw the pie. Unwrap it, place it directly into a preheated oven on a baking sheet, and bake it from frozen at 425°F (220°C) for 20 minutes before lowering the heat to 350°F (175°C) for another 45 to 60 minutes until bubbling.
To prevent a soggy bottom crust, place a preheated rimmed baking sheet on the lowest oven rack and bake the frozen pie directly on it for the first 20 minutes or so. This intense, immediate heat cooks the bottom crust quickly before the melting apple juices can soak into the dough. Then transfer it to the middle rack and continue until golden and bubbly.
To freeze and thaw a baked pie (most convenient)
Bake the pie completely and let it cool entirely to room temperature, then wrap the whole pie or individual slices tightly in plastic wrap and heavy-duty foil before freezing for up to 3 months.
To serve, thaw the pie overnight in the refrigerator, unwrap it, cover it loosely with a fresh sheet of aluminum foil to keep the crumble from burning, and reheat it in a 350°F (175°C) oven for 15 to 25 minutes until warmed through and crisp.
Apple Crumble Pie with Cranberries (fresh or frozen)
Ingredients
For the pie crust:
- 1 recipe all-butter pie crust, see Notes below
For the oat topping:
- ¾ cup old-fashioned or traditional oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, diced and cold
For the filling:
- 1 pound Granny Smith apples, about 3 large, peeled, cored and sliced
- ½ pound cranberries, fresh or frozen
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 tablespoons flour
- ½ teaspoon orange zest
- ¼ to ½ teaspoon ground cinnamon
- 1 tablespoon bourbon or brandy, optional
Instructions
Make the pie dough:
- Follow the instructions for 1 recipe all-butter pie crust until step 6, where you refrigerate the pie dough ball. This can be made up to 3 days ahead. If you freeze it, you can make it a month ahead; just remember to place it in the fridge a day or two before you plan to use it so it thaws.
- When ready to bake the pie, take the dough from the refrigerator and roll it to about ⅛ inch round (¼ of an inch at the most) using a lightly floured rolling pin, and additional flour if needed to prevent sticking.
- Transfer it to a 9-inch (24cm) pie plate with a removable bottom. It is best to make it fit in the pan without stretching it, removing excess dough. You will not use the whole amount of dough! Cover and refrigerate or freeze leftovers.
- Trim the edges, prick the bottom and refrigerate the pie plate for 1 hour or freeze for half an hour. This resting period helps with achieving a flaky pastry.
- To blind bake the crust: Preheat oven to 350ºF (180ºC). Put foil and weights (I use dried beans) covering the dough surface and bake for 10 to 15 minutes. Lift foil and weights and continue baking for 5-10 more minutes, or until it's dry and starting to barely color.
Make the crumb topping:
- In a medium bowl, put ¾ cup old-fashioned or traditional oats, ½ cup all-purpose flour, ½ cup brown sugar and ¼ teaspoon salt and stir to combine.
- Add ½ cup unsalted butter, cold and in small pieces, and cut in using a pastry cutter or your hands. The mixture should be clumpy and crumbly. If making it ahead, reserve it in the fridge or freezer in a covered container.
Make the fruit filling:
- In a large bowl, put 1 pound Granny Smith apples, ½ pound cranberries, ½ cup light brown sugar, ¼ cup white sugar, 2 tablespoons flour, ½ teaspoon orange zest, ¼ to ½ teaspoon ground cinnamon and 1 tablespoon bourbon or brandy, if using.
- Stir to mix well without smashing berries or breaking apple pieces.
Assemble the pie:
- Preheat the oven to 400ºF (200°C).
- Add the apple cranberry filling to the pre-baked crust and spread to cover. Sprinkle with the cold oat topping directly from the fridge. It will be irregular, and that is fine.
- Bake on the bottom rack for 10 minutes (so the bottom crust gets a blast of heat), and then turn the oven temperature down to 350ºF (180°C) and bake for 30-35 more minutes on the middle rack, or until the topping is golden and the filling is bubbly. If the top is browning too quickly, tent loosely with foil.
- Let cool completely on a wire rack. Cut cold if possible, after refrigerating it and serve with a dollop of whipped cream or ice cream and a sprinkle of cinnamon.
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