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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 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 friends and 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.
The filling – Combine sugar, brown sugar, arrowroot starch, spices, and salt in a large bowl. Melt butter in a large skillet and add cranberries and apples. Cook over medium-high heat until the apples are slightly tender and the cranberries begin to split (about 5 to 7 minutes). Add brandy and maple syrup, and cook for 1 minute. Add fruit to the sugar mixture and toss together with a spatula to combine.
Assemble pie – Spoon filling into chilled crust and sprinkle evenly with crumble topping.
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!
Make ahead – The pie crust and crumble topping can be made 1-2 days in advance. You can also bake this pie the day before Thanksgiving. Once fully cooled, store at room temperature overnight. The next day, warm in a low oven before slicing and serving.
More cranberry recipes you’ll love:
- Cranberry Almond Layer Cake
- Cranberry Crumb Bars
- Cranberry Walnut Meringue Pie
- Cranberry Apple Hand Pies
Apple cranberry crumble pie features an all-butter crust, golden crumble topping, 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.
- Roll dough: 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, about 5 to 7 minutes. 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.
- Bake pie: Place pie on preheated baking sheet and bake for 60 to 65 minutes, until crumble topping is golden and filling is bubbling.
- Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
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.
Make ahead: The pie crust and crumble topping can be made 1-2 days in advance. You can also bake this pie the day before Thanksgiving. Once fully cooled, store at room temperature overnight. The next day, warm in a low oven before slicing and serving.
Starch: 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, Thanksgiving