Cranberry Apple Crumb Pie
You don't have to choose between apple pie and cranberry pie!
By Ree Drummond
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 50 mins
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Ingredients
CRUST AND FILLING
- 1 1/2 cups fresh or frozen cranberries
- 1 1/4 cups granulated sugar
- 1/2 cup water
- 3 cups mixed apples, peeled, cored and sliced 1/2-inch thick
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cardamom
- 1/2 tsp. kosher salt
- 3 Tbsp. all-purpose flour
- 1 round refrigerated pie dough
TOPPING
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup old fashioned oats
- 1/4 tsp. ground cinnamon
- 1 stick cold salted cutter, cut into cubes
Directions
- Step 1For the filling: Combine the cranberries, ½ cup granulated sugar and the water in a small saucepan over medium heat. Bring to a simmer and cook until the cranberries burst and thicken, about 10 minutes; set aside to cool.
- Step 2For the topping: Combine the flour, brown sugar, oats and cinnamon in a medium bowl. With a pastry cutter or your hands, work in the butter until large clumps form. Place in the refrigerator to chill.
- Step 3Continue to make the filling: Toss together the apples, remaining ¾ cup granulated sugar, the lemon juice, cinnamon, ginger, cardamom, salt and flour in a large bowl. Add the cranberry mixture and stir to combine.
- Step 4For the crust: Preheat the oven to 400˚. On a lightly floured surface, roll out the dough round so it’s slightly larger, about 12 inches in diameter. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp as desired. Pour in the apple mixture and sprinkle with the crumb topping. Refrigerate until firm, about 20 minutes.
- Step 5Bake the pie for 20 minutes, then reduce the oven temperature to 375˚ and continue baking until golden brown and bubbling, about 50 more minutes. Transfer to a rack to cool completely.
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