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Apple Cranberry Pie

A comforting dessert that combines sweet apples and tart cranberries with a buttery crumble topping, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Baking
Calories: 425
Ingredients Method Notes

Ingredients
  

For the filling
  • 5 cups peeled, cored, and sliced Granny Smith apples (about 5 medium apples) Choose firm, heavy apples for the best results.
  • 1.5 cups fresh or frozen cranberries No need to thaw if using frozen cranberries.
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour Helps thicken the filling.
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice, freshly squeezed
For the crumble topping
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, cold and cubed Should be kept cold for a crisp topping.
  • 1/2 cup old-fashioned rolled oats
For serving
  • vanilla ice cream, for serving (optional) Pairs beautifully with the pie.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
  2. In a large bowl, mix the sliced apples and cranberries with granulated sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  3. Pour the fruit mixture into the prepared crust, mounding it slightly in the center.
  4. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter until pea-sized crumbs form. Stir in oats and sprinkle over the fruit mixture.
Baking
  1. Place the pie on a rimmed baking sheet. Cover edges with foil and bake for 20 minutes. Remove foil and bake for another 25-30 minutes until topping is golden brown and filling bubbles.
Cooling and Serving
  1. Allow the pie to cool on a wire rack for at least 2 hours before slicing.
  2. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

Letting the pie cool properly is crucial for the filling to set well. For a sweeter pie, consider substituting with Honeycrisp apples instead of Granny Smith.