Apple Cranberry Crumble Pie

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Traditional apple pie is made extra festive with tart and colorful cranberries. If you’re looking for a dessert to please everyone at your table, this apple cranberry crumble pie is a great bet!

Love of apple pie is, I think, as universal as it gets in the dessert world. I know people for whom every cake is “too sweet”. I know people who “don’t do” custards of any kind (darling husband). I even know people who claim not to like chocolate (gasp!).

But I do not know anyone who doesn’t like apple pie.

If you want to make everyone happy, you need an apple pie on your holiday table – specifically this apple cranberry crumble pie. Skip the controversial pumpkin pie and give the people what they want!

I always aim for classic and uncomplicated for my holiday desserts. I love making this toffee apple cake or classic Quebec sugar pie too, but sometimes, apple pie is the only right answer. And this apple cranberry crumble pie works GREAT if you want something that is classic but still a bit different.

Why You’ll Love this Apple Cranberry Crumble Pie

I used my favorite simple homemade all-butter pie dough for the bottom crust, but for the top crust, instead of messing with a top crust, I decided to go with a simple crunchy crumble topping instead. Apple pie with a streusel topping like this is often called Dutch apple pie.

Then I threw some fresh tart cranberries into the apple filling for an extra festive touch. You could skip them for sure, but I loved the tart flavor and beautiful jewel-like pops of color they gave this apple cranberry pie.

A twist on the classic apple pie but not too far from the flavors everyone knows and loves – this apple cranberry crumble pie has all the flavors we associate with the holiday season. It is also easy to prepare and stores very well.

Ingredient Notes

Apples

I usually mix some tart apples like Granny Smith apples with a sweeter apple when I make my classic apple pie, but this time since the fresh cranberries provided the tartness, I found sweet Honeycrisp apples to be the best apple for this apple cranberry pie recipe.

Cranberries

You can use either frozen or fresh cranberries. If you’re using frozen cranberries, do not thaw them beforehand.

Pie dough

Making pie dough from scratch is easier than you’d think, you can follow my easy homemade pie crust recipe that has the step by step instructions.

But if you’re short on time and don’t want to do that, just get your favorite pie crust from the grocery store. Thaw and roll it according to package instructions.

Butter

Unsalted or salted butter can be used for the topping. Be sure to cool the butter for a few minutes after melting before incorporating with the other ingredients, to ensure a crumbly texture.

Brown Sugar

Brown sugar adds a rich sweetness and depth of flavor to the crumble topping. Light or dark brown sugar can be used, depending on your preference.

Spices

Cinnamon and nutmeg are two warm spices that complement the apples and cranberries. You can use an apple pie spice blend instead if you prefer.

Cornstarch

Cornstarch will help thicken the pie filling and prevent it from being runny. You can substitute cornstarch with all purpose flour, tapioca starch or arrowroot powder in equal amounts.

Step by Step Instructions

For the Pie Crust

1. In a large bowl, combine the flour and salt. Using a pastry blender or your fingertips, cut in the cold butter until it resembles pea-sized pieces.

1. Gradually add ice water, mixing just until the dough forms a cohesive ball.

1. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.

1. On a lightly floured surface, roll the refrigerated dough into a 12-inch circle with a rolling pin. Carefully transfer it into a 9-inch pie dish, aiming for a snug fit without stretching. Trim and crimp the edges for a decorative finish.

For the Apple Cranberry Filling

1. In a large bowl, combine apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Ensure everything is evenly coated.

1. Transfer the fruit mixture into the prepared pie crust, spreading it out evenly.

For the Crumb Topping

1. Combine flour, brown sugar, cinnamon, salt, and melted butter in a medium bowl to make the crumb topping.

1. Mix and break up the mixture using your fingers until crumbly. Sprinkle the crumble topping evenly over the top of the pie.

1. Bake for 20 minutes at the preheated temperature of 425 degrees Fahrenheit. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 40-45 minutes. If the crust starts browning too quickly, cover loosely with aluminum foil to prevent over-browning. Bake until the juices bubble and the crust becomes golden brown.

Allow the cranberry apple crumble pie to cool for at least an hour before serving. Use a sharp knife to cut into it and serve each individual slice with vanilla ice cream or whipped cream.

Tips to make the Best Apple Cranberry Crumble Pie

Temperature is key: Use cold ingredients throughout the crust-making process. Cold butter inhibits gluten development, ensuring a flaky pie crust. Ice cold water prevents the dough from becoming sticky and difficult to handle. See my all-butter pie crust post for more crust tips.

Don’t overmix: Overworking the dough will activate the gluten, which can lead to a tough crust instead of a flaky pie crust.

Let the dough chill: Chilled dough is less prone to shrinking and cracking during baking. Allow the dough to rest in the refrigerator for at least 1 hour before rolling it out, or up to 2 days for optimal results.

Choose the best pie apples: For pies, choose apples that will hold their shaped when baked. Good choices are Fuji, Braeburn, Honeycrisp, Granny Smith, Crispin, Gala, Pink Lady, or any combination of these.

Thinly sliced is the way to go: Thinly sliced apples cook evenly and ensure a more delicate and enjoyable texture in the pie filling.

Make Ahead Instructions

Pie Crust: The pie dough can be made up to 2 days in advance. After mixing, wrap it tightly in plastic wrap and refrigerate until ready to use. Alternatively, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Filling: The pie filling can be prepared up to 1 day ahead of time. Combine the sliced apples, cranberries, sugar, cornstarch, and spices in a large bowl and store covered in the refrigerator. This allows the flavors to meld and saves time on baking day.

Crumble Topping: The crumb topping can also be made ahead and stored in an airtight container in the fridge for up to 2 days. Alternatively, you can freeze it for up to 3 months.

Storage Instructions

Baked Pie: The fully baked and cooled apple cranberry crumble pie can be stored at room temperature, covered loosely with aluminum foil, for up to 2 days. For longer storage, wrap it tightly in plastic wrap or transfer it to an airtight container and refrigerate for up to 5 days.

To freeze the baked pie, cool it completely and transfer to the freezer. Freeze until solid (this takes about a day), then wrap it tightly in plastic wrap and foil and return to the freezer for up to 6 months. Thaw overnight in the refrigerator.

Unbaked Pie: If you’ve assembled the pie but haven’t baked it yet, you can freeze it for up to 3 months. Wrap the assembled pie tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before baking according to the recipe instructions.

Note: This is an older post from the site that has been updated with new photos, video, clearer instructions, and some modifications to the recipe. Originally this pie had a double pie crust instead of a crumble topping, but the filling remains unchanged.

More Holiday Dessert Recipes

Chocolate-dipped Fruit

Orange Cake with Cream Cheese Frosting

Dark Chocolate Truffles with Caramel

White Chocolate Raspberry Blondies