This Cranberry Apple Pie is filled with fresh apples and cranberries and topped with streusel, making this classic crumb pie wonderfully festive for a delicious holiday dessert.
Apple Cranberry Pie
I had some cranberries on hand from another recipe and decided to try adding them to my family’s favorite apple streusel pie recipe to use them up. I love the cranberry apple flavor combination.
Remember the Brown Butter Cranberry Apple Crumb Bars? That dessert is an awesome cranberry-apple combo too.
The cranberries bring such a bright flavor and the apples sweeten and tone down the tartness. I made a few alterations to our apple pie recipe, but on the whole, it’s very similar. Apple pie is my dad’s favorite dessert and we have it mastered.
We use a creamy apple filling characteristic of Dutch apple pies and the crumb topping of the French apple pie.
Apple Cranberry Pie Recipe
- Preheat oven to 425°F. Prepare your crust and line a 9.5-inch deep-dish pie plate with the pastry.
- Toss the apples and cranberries with the sugar, flour, nutmeg, cinnamon and salt. Place the apples and cranberries into the pastry lined pie plate. Dot with small chunks of butter. Pour the whipping cream over the apples.
- Make the crumb topping by cutting the cold butter into the flour and brown sugar until crumbly. Top the pie with the crumb mixture.
- Bake at 425°F for 40-60 minutes, until apples are tender and crust is lightly browned. Watch the bake time, as it can greatly vary based on how crisp and ripe the apples were.
Cranberry Apple Crumb Pie
I didn’t put a lot of cranberries in, because I don’t want their flavor to overpower the apples, but if you want more cranberries, go ahead and add them, you’ll want to reduce the number of apples to balance it out of you do that.
If you love a great cranberry dessert as much as we do, you’ll want to try the Cranberry Crumb Coffee Cake as well.
This Cranberry Cheesecake Pie and this Cranberry Orange Custard Pie sound fantastic too. They’re on my fall baking list now.
Juicy sweet blueberries are topped with the warm, cinnamon-kissed crunch of a buttery oat topping in this Blueberry Crisp. This is one dessert you won’t regret!
Cranberry Apple Crumb Pie
Ingredients
- Pie dough for single crust for a 9.5 inch deep dish pie plate use your favorite crust recipe
- 8 cups apples peeled and thinly sliced (Cortland or Macintosh are my favorites)
- 1 1/2 cups fresh cranberries
- 1 cup granulated sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup whipping cream
For the Crumb Topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter
Instructions
- Preheat oven to 425°F. Prepare your crust and line a 9.5-inch deep-dish pie plate with the pastry.
- Toss the apples and cranberries with the sugar, flour, nutmeg, cinnamon and salt. Place the apples and cranberries into the pastry lined pie plate. Dot with small chunks of butter. Pour the whipping cream over the apples.
- Make the crumb topping by cutting the cold butter into the flour and brown sugar until crumbly. Top the pie with the crumb mixture.
- Bake at 425°F for 40-60 minutes, until apples are tender and crust is lightly browned. Watch the bake time, as it can greatly vary based on how crisp and ripe the apples were.
Notes
Nutrition
{originally published 11/20/17 – recipe notes and photos updated 10/4/21}
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