I made an Apple Cranberry Crumb Pie that looks like stained glass and delivers a shock of bright tartness wrapped in buttery crumble you won’t be able to ignore.

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I adore this Cranberry And Apple pie because it’s loud, tart, and flaky in the best way. I love how the fresh cranberries pop against soft apple slices, and that crunchy crumb top makes it feel illicitly good.

I’m obsessed with the contrast, zing and sweet, juice and crumbs. But mostly I want another slice.

Apple Cranberry Crumb Pie sounds fancy, but honestly I want it on the table every weekend. I mention 12 oz fresh cranberries because they punch above their weight.

No fuss, no BS. Just pie that demands attention.

Give me it hot and unapologetic every time.

Ingredients

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Pie crust: flaky base that holds everything together, basically your comfort blanket.
Fresh cranberries: tart pop that cuts sweetness, it’s zippy and bright.
Apples: soft, sweet body and chew, feels homey and satisfying.
Granulated sugar: balances tartness, sweet backbone you’ll notice.
Light brown sugar: adds gentle molasses warmth, kind of cozy.
Cornstarch: thickens the juicy mix, so it’s not runny.
Lemon juice: a little tang to wake up the fruit, lively.
Vanilla extract: soft, warm aroma that rounds things out.
Ground cinnamon: classic spice hug, comforting and familiar.
Salt: makes the sweetness pop, tiny but mighty.
All purpose flour: builds the crumb, gives bite and texture.
Brown sugar for topping: sticky sweet crunch, very dessert-y.
Cinnamon for topping: dusted warmth, smells like fall.
Cold butter: creates flaky crumbs and buttery pockets.
Pecans or oats: optional crunch or chew, nutty and rustic.
Egg for brushing: gives a golden sheen, looks bakery-made.
Milk for egg wash: tames the egg, helps it brown evenly.

Ingredient Quantities

1 (9-inch) single pie crust, rolled and chilled (store bought or homemade)

12 oz fresh cranberries (about 3 cups)

3 medium apples (about 1 1/2 lbs), peeled, cored and sliced

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup all purpose flour

1/2 cup packed brown sugar for the crumb topping

1/2 teaspoon ground cinnamon for the crumb topping

6 tablespoons cold unsalted butter, cut into small pieces

1/2 cup chopped pecans or rolled oats, optional

1 egg (for brushing the crust), optional

1 tablespoon milk (for egg wash), optional

How to Make this

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1. Preheat oven to 375°F and set the chilled 9-inch pie crust in a pie dish, crimp the edges and place it on a rimmed baking sheet.

2. In a large bowl combine 12 oz fresh cranberries, 3 sliced medium apples (peeled, cored), 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt; toss until the fruit is evenly coated and the cornstarch is mixed in.

3. Pour the fruit mixture into the prepared pie crust, pressing down gently so it’s even and any excess juice is distributed, it will seem a bit thick and chunky and that’s fine.

4. Make the crumb topping by stirring together 3/4 cup all purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon and 6 tablespoons cold unsalted butter cut into small pieces; use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs.

5. If using, fold in 1/2 cup chopped pecans or rolled oats to the crumb mixture for extra texture.

6. Sprinkle the crumb topping evenly over the fruit filling, pressing lightly so it adheres in places but still stays crumbly.

7. If you want a glossy edge, beat 1 egg with 1 tablespoon milk and brush the pie crust rim, being careful not to drip wash onto the topping.

8. Bake on the rimmed baking sheet at 375°F for 45 to 55 minutes, until the topping is golden brown and the filling is bubbly; tent with foil if the crust or topping is browning too fast.

9. Remove the pie from the oven and let it cool on a wire rack at least 2 hours so the filling sets; it’ll slice cleaner once cooled.

10. Serve warm or at room temperature, with whipped cream or vanilla ice cream if you like, and store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9-inch pie dish (to set the chilled crust in)
2. Rimmed baking sheet (for baking and catching spills)
3. Large mixing bowl
4. Cutting board and a sharp knife (for peeling, coring and slicing apples)
5. Measuring cups and spoons
6. Pastry cutter or your fingers (for making the crumb topping)
7. Pastry brush (for the egg wash)
8. Wire cooling rack

FAQ

Can I use frozen cranberries or apples instead of fresh?

Yes, frozen cranberries work fine, no need to thaw first. If using frozen apples, thaw and drain excess liquid well or they'll make the filling soggy. Fresh gives the best texture though.

My filling looks watery after baking, how do I avoid a soggy pie?

Toss the fruit with the cornstarch and sugars until evenly coated, that helps absorb juices. Bake the pie on the lower oven rack so the bottom crust gets hotter, and let the pie cool at least 2 hours so the filling sets before slicing.

What apples are best for this pie?

Use firm, tart-ish apples that hold their shape like Granny Smith, Braeburn, or Honeycrisp. You can mix varieties for more flavor and texture.

Can I make this ahead of time?

Totally. Assemble the pie, cover and refrigerate up to 24 hours before baking. You can also freeze an unbaked pie for up to 1 month; bake from frozen but add 10 to 20 minutes to the baking time.

Any good swaps for the crumb topping?

If you dont have pecans, rolled oats are great for chewiness. You can also skip nuts entirely and add a pinch more cinnamon. For a richer crumble, swap half the flour for almond flour.

How should I store leftovers and how long do they keep?

Store covered at room temp up to 2 days, then refrigerate for 3 to 4 more days. Reheat slices in a 325F oven for about 10 minutes so the crust crisps again. For longer storage wrap tightly and freeze up to 2 months.

Cranberry Apple Pie Recipe Substitutions and Variations

Cranberries: swap fresh for frozen cranberries (use them straight from the freezer, no thawing needed), or use 1 1/2 cups dried cranberries rehydrated in 1/2 cup hot water for 10 minutes and drained.
Apples: use pears or firm peaches if you want a milder, juicier filling; pick varieties that hold their shape like Bosc pears or clingstone peaches and slice them the same way.
Cornstarch: replace with equal parts arrowroot or tapioca starch for the same thickening power, but note arrowroot gives a clearer filling.
Cold unsalted butter: use a vegan butter stick in the same amount, or swap for chilled coconut oil (solid) but the crust/topping will be slightly less flaky.

Pro Tips

1) Chill the pie crust and the butter for the crumb topping right up until you need them. Cold butter makes the crumbs flakier and keeps the bottom crust from getting soggy, so don’t let them warm up while you prep the fruit.

2) Cook down a small test batch of the filling before you bake if your apples are super juicy. Put a tablespoon in a saucepan, heat it until it bubbles and see how thick it gets, add a little extra cornstarch if it’s still thin. Apples vary a lot so this saves you from a runny pie.

3) Spread the fruit evenly but dont pack it too tight. Leave tiny air gaps so juices can bubble and thicken, otherwise the center can stay gloopy. If juices pool on top before baking blot a bit with a paper towel.

4) Put the pie on a rimmed baking sheet and tent with foil loosely if the crumbs or crust brown too fast. Let it cool completely for at least 2 hours before slicing, patience sucks but it makes way cleaner slices and stops the filling from running everywhere.

Cranberry Apple Pie Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made an Apple Cranberry Crumb Pie that looks like stained glass and delivers a shock of bright tartness wrapped in buttery crumble you won't be able to ignore.

Servings

servings

Calories

418

kcal

Equipment: 1. 9-inch pie dish (to set the chilled crust in)
2. Rimmed baking sheet (for baking and catching spills)
3. Large mixing bowl
4. Cutting board and a sharp knife (for peeling, coring and slicing apples)
5. Measuring cups and spoons
6. Pastry cutter or your fingers (for making the crumb topping)
7. Pastry brush (for the egg wash)
8. Wire cooling rack

Ingredients

1 (9-inch) single pie crust, rolled and chilled (store bought or homemade)
12 oz fresh cranberries (about 3 cups)
3 medium apples (about 1 1/2 lbs), peeled, cored and sliced
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup all purpose flour
1/2 cup packed brown sugar for the crumb topping
1/2 teaspoon ground cinnamon for the crumb topping
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup chopped pecans or rolled oats, optional
1 egg (for brushing the crust), optional
1 tablespoon milk (for egg wash), optional

Directions

Preheat oven to 375°F and set the chilled 9-inch pie crust in a pie dish, crimp the edges and place it on a rimmed baking sheet.
In a large bowl combine 12 oz fresh cranberries, 3 sliced medium apples (peeled, cored), 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt; toss until the fruit is evenly coated and the cornstarch is mixed in.
Pour the fruit mixture into the prepared pie crust, pressing down gently so it’s even and any excess juice is distributed, it will seem a bit thick and chunky and that’s fine.
Make the crumb topping by stirring together 3/4 cup all purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon and 6 tablespoons cold unsalted butter cut into small pieces; use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs.
If using, fold in 1/2 cup chopped pecans or rolled oats to the crumb mixture for extra texture.
Sprinkle the crumb topping evenly over the fruit filling, pressing lightly so it adheres in places but still stays crumbly.
If you want a glossy edge, beat 1 egg with 1 tablespoon milk and brush the pie crust rim, being careful not to drip wash onto the topping.
Bake on the rimmed baking sheet at 375°F for 45 to 55 minutes, until the topping is golden brown and the filling is bubbly; tent with foil if the crust or topping is browning too fast.
Remove the pie from the oven and let it cool on a wire rack at least 2 hours so the filling sets; it’ll slice cleaner once cooled.
Serve warm or at room temperature, with whipped cream or vanilla ice cream if you like, and store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.