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

Cranberry Apple Crumble Pie

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
Servings: 8
Course: Crisps and Crumbles, Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9 inch pie plate
  • Food Processor

Method
 

Pie Crust
  1. Chill flour in refrigerator for 30 minutes.
  2. Chill cubed butter in freezer for 30 minutes.
  3. Add flour, salt and sugar to food processor.
  4. Add chilled butter then pulse until butter is the size of small peas.
  5. Drizzle in buttermilk and pulse until mixture begins to clump.
  6. If dough does not hold its shape when pinched together add buttermilk one teaspoon at a time until it reaches the correct consistency.
  7. Shape dough into a ball on a floured surface then flatten into a disk.
  8. Cover dough with plastic wrap and refrigerate for a minimum of 1 hour. (My dough chilled for 3 hours).
Crumble Topping
  1. 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
  1. Add all filling ingredients to a large bowl and stir until evenly combined. Set aside.
Assembly
  1. Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
  2. 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.
  3. Using a slotted spoon to drain liquid, fill pie dough with fruit filling. Discard excess liquid from filling bowl.
  4. Refrigerate unbaked pie for 30 minutes.
Bake
  1. Preheat oven to 350 degrees. Line a large baking pan with aluminum foil and place in oven while it preheats.
  2. After pie has chilled for 30 minutes, remove from refrigerator and sprinkle top with crumble mixture until fruit is evenly covered.
  3. Place pie dish on preheated baking sheet and bake for 60 minutes or until crumble is golden brown and fruit filling is bubbly hot.
  4. Place pie plate on a wire rack for and cool for 3 hours. Filling will thicken while cooling.
  5. Cut pie into slices and serve plain or with a scoop of vanilla bean ice cream.
  6. Cover and store any leftovers in the refrigerator up to 5 days.