This is my apple cranberry crumble pie. Underneath a delicious brown sugar and oat crumble topping you’ll find layers of sweet spiced apples and juicy tart cranberries… all atop a perfectly buttery and flaky pie crust. You can use fresh or frozen cranberries in this pie recipe.
Not only is apple pie my favorite dessert to eat, it’s my favorite dessert to bake.
Making the dough from scratch, creating beautiful decorations for the crust, and playing around with filling flavors is the best. I love finding new ways to put a fresh spin on this classic recipe, whether it’s salted caramel apple pie, apple pie with chai spices, or individual apple hand pies.
To get started on the apple cranberry crumble pie, you need homemade pie crust. For the sake of time and to prevent my fingers from falling off, I won’t repeat why this homemade buttery flaky pie crust is my favorite. You could use my all-butter pie crust, too. I love both equally!
You need just HALF of either pie crust recipe; both make 2 crusts. Save the other crust for another single-crust pie like my pumpkin pie, pecan pie, or ultra-creamy banana cream pie.
I always make the dough the night before to save time the next day. Or, better yet, make the pie crust today, freeze it, then put it in the refrigerator the night before making the pie. Save even more time later!
Making the crumbly streusel topping is simple. You’re going to want to keep things cold, so it doesn’t completely melt and seep into the pie filling. Use cold and cubed butter, cut it into the brown sugar, flour, and cinnamon using a pastry cutter or 2 forks, then stir in the oats.
Make the oat crumble topping first and place in the refrigerator or freezer while you roll out the pie dough and prepare the pie filling. Again, the colder the topping, the more likely it will hold shape in the oven.
The filling is easy and made from fresh (or frozen) cranberries, apples, brown sugar, flour, and spices. You know what pairs well with cranberries? Orange. Add a little orange zest to the pie, just like I do with another Thanksgiving classic—cranberry sauce.
When selecting apples for today’s pie, remember that firmer apples are ideal for baking. Avoid soft, mealy, and mushy apples. And for a more complex, interesting flavor, I suggest using a variety of apples. I always use a sweeter apple like Fuji, Pink Lady, or Honeycrisp, and a tart variety like Granny Smith.
Here is a complete list of the best apples for baking.
Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/4-inch thickness.
Before filling the pie, be sure to crimp or flute the pie crust. Brush the edges with egg wash, and then add the apple cranberry filling and top with the cold crumble topping.
Bake until the filling is bubbling around the edges. About halfway through baking, check on your pie and use a pie crust shield if you notice the edges are browning quite quickly. You can also make a pie crust shield out of aluminum foil, and here’s how: Take a piece of aluminum foil and fold it in half. Cut out a half circle. When you open it back up, you’ll have a square of foil with a circle cut out of the center.
Don’t forget the scoop of vanilla ice cream on top, a pie non-negotiable. You’ll love how it tastes melting down into the tart cranberries and gooey-sweet apples.
If you’re looking for more pie inspiration, here are all of our favorite Thanksgiving pies.
This is my apple cranberry crumble pie. Underneath a delicious brown sugar and oat crumble topping you'll find layers of sweet spiced apples and juicy tart cranberries... all atop a perfectly buttery and flaky pie crust. No need to pre-bake the crust. You can use fresh or frozen cranberries in this pie recipe.
