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functional image cranberry apple crumble pie with a side plate with a slice and a scoop of ice cream

Cranberry Apple Crumble Pie

Heather Wolf
Kickstart the holidays with this Cranberry Apple Crumble Pie recipe. Spiced apples and tart cranberries mingle with oat streusel and a flaky buttermilk crust for a sweet slice of heaven. Serve it for breakfast or your Thanksgiving buffet, just be sure it's served with a melty scoop of ice cream.
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Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Course Crisps and Crumbles, Pies and Tarts
Cuisine American
Servings 8

Equipment

  • 9 inch pie plate
  • Food Processor

Ingredients
  

Pie Crust

  • 1 1/4 cup all-purpose flour chilled
  • 1/2 tsp sea salt fine
  • 1 1/2 tsp granulated sugar
  • 1/2 cup unsalted butter very cold and cubed
  • 2 Tbsp buttermilk plus extra if needed

Crumble Topping

  • 6 Tbsp unsalted butter softened and cubed
  • 3/4 cup old fashioned oats
  • 1/3 cup all-purpose flour unbleached
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp sea salt fine

Fruit Filling

  • 1 lb Granny Smith apples cored, peeled and cut into 1/4 inch slices
  • 1 lb Honeycrisp apples cored, peeled and cut into 1/4 inch slices
  • 1 cup fresh cranberries rinsed and dried
  • 1 Tbsp lemon juice freshly squeezed
  • 1/3 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp sea salt fine
  • 2 Tbsp unsalted butter cubed

Instructions
 

Pie Crust

  • Chill flour in refrigerator for 30 minutes.
  • Chill cubed butter in freezer for 30 minutes.
  • Add flour, salt and sugar to food processor.
  • Add chilled butter then pulse until butter is the size of small peas.
  • Drizzle in buttermilk and pulse until mixture begins to clump.
  • If dough does not hold its shape when pinched together add buttermilk one teaspoon at a time until it reaches the correct consistency.
  • Shape dough into a ball on a floured surface then flatten into a disk.
  • Cover dough with plastic wrap and refrigerate for a minimum of 1 hour. (My dough chilled for 3 hours).

Crumble Topping

  • Add all ingredients for the crumble topping to a medium bowl and combine with a fork until crumbly and butter is pea-sized. Refrigerate until ready to use.

Fruit Filling

  • Add all filling ingredients to a large bowl and stir until evenly combined. Set aside.

Assembly

  • Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
  • Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Gently drape dough into pie dish, trim and crimp edges.
  • Using a slotted spoon to drain liquid, fill pie dough with fruit filling. Discard excess liquid from filling bowl.
  • Refrigerate unbaked pie for 30 minutes.

Bake

  • Preheat oven to 350 degrees. Line a large baking pan with aluminum foil and place in oven while it preheats.
  • After pie has chilled for 30 minutes, remove from refrigerator and sprinkle top with crumble mixture until fruit is evenly covered.
  • Place pie dish on preheated baking sheet and bake for 60 minutes or until crumble is golden brown and fruit filling is bubbly hot.
  • Place pie plate on a wire rack for and cool for 3 hours. Filling will thicken while cooling.
  • Cut pie into slices and serve plain or with a scoop of vanilla bean ice cream.
  • Cover and store any leftovers in the refrigerator up to 5 days.
Keyword apple, cranberry, crumble, pie