This Apple Cranberry Pie is the best dessert to finish a meal! A buttery crust filled with sweet apples and tart cranberries topped with a delicious walnut crumble. This recipe is perfect to make during the Fall and Winter and, more specifically, for Thanksgiving, whether you are hosting or invited!
Without a doubt, tarts and pies are definitely great desserts to please a crowd, such as this classic apple pie or these mini butter tarts. But if you like more decadent desserts, you should consider this chocolate tart with raspberries. If you don’t know how to make a tart shell, this is a great opportunity to learn.
The recipe is easy, and I have all the steps explained if you have any questions along the way. You will love the fall flavors in this pie!
What is in Apple Cranberry Pie?
What is in the apple cranberry pie is pretty self-explanatory, and for the crust and crumble, the ingredients are simple. Let’s gather them before starting to bake. Mise-en-place always makes the process smoother and faster!
- Butter: it needs to be soft
- Granulated white sugar
- A whisked egg
- All-purpose flour
- Dry ingredients: flour and sugar
- Soft butter
- Crushed walnuts
- Honey Crisp Apples
- Cranberries: fresh or frozen
How to Make Apple Cranberry Pie with Crumb Topping
This pie recipe is broken down into 3 main steps: the crust, the fruit filling, and the crumble. No need for a top crust with this pie which makes it so much easier and more delicious, in my opinion.
First, let’s prepare the pie dough. You may have tried making my easy pastry crust from scratch with my peach pie recipe. This is a great recipe to know!
You will cream the butter with the sugar (left picture below), then add in the egg and mix some more until it has a very creamy appearance.
Tip: You can use a food processor to make the crust.
Then, in another large bowl or a clean surface, make a well with the flour and pour the buttery mixture in (Right picture above). Fold in with a spatula or bench scraper, if you have one, until the dough is smooth. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes (left picture below).
Once chilled, roll the dough on a lightly floured surface (right picture below) to about 11-12″ in diameter. To transfer your dough into your 10″ pie dish, roll your dough onto the rolling pin and unroll it on the pie dish. Cut the excess of the crust edges with a knife.
Also, now is a good time to preheat the oven.
Fall Pie Perfection
TIP: Don’t over-work the dough: Once you have combined all the ingredients and your crust is assembled and looks smooth, stop working on it. The dough will become hard and tough to spread.
Next, prepare the filling, spread the cranberries in the crust, and add the washed, peeled, and cubed apples. If you prepare the apple ahead of time, squeeze some lemon juice to prevent the browning.
Lastly, you are missing the crumble for your apple cranberry pie! In a large bowl, put the sugar and walnuts. If not already into small pieces, use a mortar and pestle to crush them a little or chop them with a knife.
Then, add the flour, and finally, add the butter. Using your fingers, incorporate it into your dry ingredients until the butter does not feel as greasy in your hands, and the dough holds in clumps when squeezed.
Finally, crumble and squeeze the crust in your hand and drop it on top of the pie filling. It will have some chunks and some smaller crumbs.
Bake the pie for 40 minutes and allow it to cool down a little before serving it; it will be easier to cut at room temperature.
Variations and Substitutions
- Fruits: Use pears instead of apples or other berries instead of frozen cranberries. Keep in mind that you might have to adjust the time of baking in the oven.
- Flavors: You can add some cinnamon with your apples to emphasize the Fall theme or some citrus such as lemon or orange zest, which pairs well with cranberries.
- Crumble ingredients: Feel free to use brown sugar for more moisture, but also switch with another type of nuts if you have a preference.
- Temperature: Warm or cold, take your pick!
- Extra topping: How about a scoop of vanilla ice cream on top of your crumble? Or a drizzle of pumpkin caramel sauce?
FAQs and Tips
How do you store cranberry pies? In an air-tight container, store your pie in the fridge for 3 or 4 days and allow it to reach room temperature before serving.
My butter is hard for my pastry crust; shall I melt it? No, this is not a good idea! If you wish to make this recipe, but the butter was in the fridge, simply grate it with a cheese grater, and it will soften very quickly.
Can I just bake my dough without letting it rest in the fridge? I recommend not skipping these steps. Use this time to prepare the ingredients for the next steps, and do some dishes; time will pass by quickly. Putting the dough in the fridge allows the fat, aka the butter, to harden and will give you a flaky crust, and will prevent shrinking.
Which type of apple is best for baking? I really enjoy baking with honey crisp as these are the ones we mainly buy at home, but the granny smith or pink lady are also great options.
Other Delicious Apple Recipes
During the Fall and apple picking season, if you need inspiration, we got you covered:
- This apple cranberry tart recipe with a crumble topping might remind you of this apple streusel French toast since the topping is similar.
- If you are in a pinch, make this quick apple dump cake.
- These cinnamon-baked apples require minimum work for maximum enjoyment.
- If you feel fancy and ambitious, try these amazing and show-stopper apple pie macarons.
Pin it HERE!!
Pin it HERE!!
- 1/2 cup soft butter (100g)
- 1/4 cup granulated sugar
- 1 egg, beaten
- 1 and 1/3 cup flour (200g)
- 4 apples
- 1 cup of frozen cranberries
- 1/2 cup flour
- 1/2 cup sugar (white or brown)
- 1/2 cup walnuts
- 1/3 cup butter, soft, cubed
- Have ready three large mixing bowls, a 10" pie plate, a rolling pin, and all your ingredients.
- In a large bowl, cream the butter with the sugar. Then, add in the beaten egg and mix.
- Then, in another large bowl or a clean surface, make a well with the flour and pour the buttery mixture in. Fold in with a spatula or bench scraper, if you have one until the dough is smooth.
- Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
- In the meantime, wash, peel and cube the apples.
- Preheat the oven to 400F.
- Once chilled, roll the dough on a lightly floured surface about 11 to 12" in diameter. To transfer the dough into your 10" pie dish, roll the dough onto the rolling pin and unroll it on the pie plate. Cut the excess with a knife.
- Add the apples and cranberries in the crust shell.
- Prepare the crumble: In a large bowl, add sugar and crushed walnuts. Add flour and finally the butter. Using your fingers, incorporate it in the dry ingredients until the butter does not feel as greasy in your hands and the dough holds its shape when squeezed.
- Crumble and squeeze it in your hand and drop it on top of the fruit. It will have some chunks and some smaller crumbs.
- Bake for 40 minutes or until the crumble is golden.
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Amount Per Serving:Calories: 315Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 59mgSodium: 130mgCarbohydrates: 35gFiber: 3gSugar: 23gProtein: 3g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.