apple cranberry crumble pie
Apple cranberry crumble pie is a must-bake this season, with a flaky all-butter crust enveloping tender apples and cranberries. The secret to this pie is caramelizing the fruit first with a touch of brandy and maple syrup – this added step tempers the tartness of the cranberries, softens the apples, and adds dimension to the filling.
With a buttery lid of oatmeal-brown sugar crumble topping, this is one fine pie to share and savor with your family this Thanksgiving!
Crumble Pie Success
The crust – My favorite crust is an all-butter pastry that comes together in less than 5 minutes in the food processor. You can make the crust up to 2 days in advance, and I always recommend making your crust ahead to give it time to chill for at least 1 hour before rolling out.
The crumble – My go-to crumble topping is a delicious blend of rolled oats, flour, brown sugar, cinnamon, and butter! Mix the crumble dry ingredients in a medium bowl until completely combined. Cut the butter into small cubes, and work into the dry ingredients with a pastry blender (or clean hands) until completely incorporated and large crumbs form. Cover tightly and store in the refrigerator until you’re ready to use.
Make ahead – The crust and crumble topping can be made 1-2 days in advance.
Bake – Bake the pie on a pre-heated rimmed baking sheet until the topping is golden and the filling is bubbling, about 1 hour. Let cool for at least 3 hours before serving (the pie filling continues to thicken as it cools).
Serve – Slice into wedges and serve with vanilla ice cream for the perfect Thanksgiving pie!
Apple cranberry crumble pie features an all-butter crust, golden crumble, apples, cranberries, and cinnamon spice!
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
- 3/4 cup rolled oats
- 1/3 cup flour
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cubed
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup plus 2 tsp arrowroot starch
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 1 1/4 cups fresh or frozen cranberries
- 9 cups apples, peeled and diced
- 1 1/2 Tbsp brandy
- 1 1/2 Tbsp maple syrup
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare crumble topping: Combine oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan (see note below); trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Prepare filling: Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a large bowl. Melt butter in a large skillet; add cranberries and apples and cook over medium-high heat until apples are slightly tender and cranberries begin to split. Add brandy and maple syrup, and cook 1 minute more. Add fruit to sugar mixture and toss together until combined.
- Spoon filling into chilled bottom crust and sprinkle with crumble topping. Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools).
Pie pan: I used a 9 x 1.5″ pie pan. Depending on the depth of your pan, you may not need to use the full 9 cups of apples.
Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section. You can also substitute 1/4 cup cornstarch.
Keywords: Apple, Cranberry, Pie, Crumble Pie