Description

Apple cranberry crumble pie is a favorite fall pie recipe, featuring homemade pie crust, golden crumble topping, apples, cranberries, and cinnamon spice! Serve slices topped with vanilla ice cream. Recipe yields one 9-inch pie.

Ingredients

Crust

1 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp granulated sugar
1/2 cup cold unsalted butter, cubed
2 to 4 Tbsp ice water

Crumble Topping

3/4 cup rolled oats
1/3 cup all-purpose flour
1/2 cup light brown sugar
1/4 tsp cinnamon
pinch of nutmeg
1/4 tsp salt
6 Tbsp cold unsalted butter, cubed

Filling

1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup plus 2 tsp arrowroot starch
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground 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

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Instructions

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 wrap 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 lightly floured work surface and dust dough with flour. Use a rolling pin to roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) into 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 dish 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.

Notes

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.

Cranberries: You can use fresh cranberries or frozen cranberries in the filling. If cranberries are frozen, you can use them straight from the freezer without thawing.

Apples: Use crisp baking apples in the filling. I like a mix of sweet apple varieties (like Honeycrisp or Fuji) with tart Granny Smith apples for balanced flavor.