Apple Cranberry Crumble Pie
Apple Cranberry Crumble Pie: A Taste of Fall
If you’re like me, there’s something incredibly comforting about desserts that combine the vibrant flavors of apples and cranberries. This Apple Cranberry Crumble Pie has become a personal favorite of mine, capturing the essence of autumn in every slice. Perfect for cozy gatherings or a festive Thanksgiving dessert, this pie combines tangy fruits with a crunchy crumble topping that will have everyone coming back for seconds. Let’s dive into what makes this recipe irresistible!
Why You’ll Love this Dish
Why choose this Apple Cranberry Crumble Pie over other desserts? It’s simple: this pie strikes the perfect balance between sweet and tart, making it universally appealing. The Granny Smith apples lend a delightful tanginess, while the cranberries provide a burst of flavor that’s pure joy in every bite. It’s a wonderful choice for family dinners, holiday feasts, or even a casual weeknight dessert.
“This pie has quickly become our family’s go-to for every holiday! The tartness of the cranberries perfectly complements the sweet apples, and that crumble on top… pure heaven!” – Sarah K.
The Cooking Process Explained
Making this Apple Cranberry Crumble Pie is straightforward and satisfying. Picture this: You’ll first prepare a buttery crust, then fill it with a scrumptious mix of spiced apples and cranberries. Topping it all off is a rich and crumbly topping that transforms into a golden-brown blanket while baking. Expect delightful aromas to fill your kitchen as it bakes!
What You’ll Need
Before you dive into the preparation, gather these essential ingredients:
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For the Pie Crust:
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter (cold)
- 1/2 cup (100 grams) light brown sugar
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For the Pie Filling:
- 6 cups (600 grams) Granny Smith and Golden Delicious apples, thinly sliced
- 1 cup (100 grams) cranberries (fresh or frozen)
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon orange zest
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For the Brown Sugar Crumble:
- 1/4 cup (35 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Step-by-Step Instructions
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Prepare the Pie Crust:
In a bowl, combine the flour, cinnamon, nutmeg, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the brown sugar until just mixed. Press the dough into a pie dish and chill while preparing the filling. -
Make the Pie Filling:
In a large bowl, toss the sliced apples with cranberries, granulated sugar, and orange zest. Allow this to sit for about 10 minutes to let the flavors meld. -
Prepare the Crumble Topping:
In another bowl, mix the flour, cinnamon, and nutmeg. Cut in some cold butter until crumbly, then add this over the filling. -
Assemble Layers:
Pour the apple-cranberry mixture into the chilled pie crust. Top with the crumble mixture, spreading it evenly. -
Bake:
Preheat your oven to 375°F (190°C). Bake the pie for about 45-50 minutes, or until the apples are tender and the topping is golden brown. -
Cool and Serve:
Allow the pie to cool slightly before serving to let the juices thicken.
Best Ways to Enjoy It
This pie is heavenly on its own, but why not elevate your serving game? Serve warm slices with a scoop of vanilla ice cream, or a dollop of freshly whipped cream for an indulgent treat. Pair it with a warm cup of spiced tea or cider to complete the autumn experience.
Keeping Leftovers Fresh
Have some pie left over? No problem! To keep your Apple Cranberry Crumble Pie fresh, store it in an airtight container in the fridge for up to 3 days. If you want to enjoy it longer, freezing is an option! Wrap slices tightly in plastic wrap and then in foil, and they’ll last up to three months in the freezer. Just remember to thaw it in the fridge before reheating for the best texture.
Helpful Cooking Tips
- Choose the Right Apples: Granny Smith apples are perfect for their tartness, but combining them with Golden Delicious adds sweetness and balance.
- Don’t Skip the Orange Zest: This little ingredient adds a bright note that enhances the overall flavor, making your pie stand out.
- Make Ahead: The pie crust and crumble can be made a day ahead and refrigerated, saving you time on baking day.
Creative Twists
Feel like experimenting? Try adding a splash of bourbon or vanilla extract to the apple filling for an extra kick. You could also swap the cranberries for blueberries for a delightful twist. For a different flavor profile, sprinkle in some chopped nuts or oats into your crumble for added texture and a nutty taste.
Your Questions Answered
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How long does it take to prepare?
From start to finish, expect about 1 hour for preparation and baking. -
Can I use other fruits?
Absolutely! Feel free to mix in other seasonal fruits like pears or peaches for a unique flavor. -
What’s the best way to reheat leftovers?
Cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
With this Apple Cranberry Crumble Pie recipe in your arsenal, you can feel confident in impressing friends and family—or simply treating yourself to a slice of seasonal delight whenever the craving strikes. Happy baking!
Apple Cranberry Crumble Pie
Ingredients
Method
- In a bowl, combine the flour, cinnamon, nutmeg, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the brown sugar until just mixed.
- Press the dough into a pie dish and chill while preparing the filling.
- In a large bowl, toss the sliced apples with cranberries, granulated sugar, and orange zest.
- Allow this to sit for about 10 minutes to let the flavors meld.
- In another bowl, mix the flour, cinnamon, and nutmeg.
- Cut in some cold butter until crumbly, then add this over the filling.
- Pour the apple-cranberry mixture into the chilled pie crust.
- Top with the crumble mixture, spreading it evenly.
- Preheat your oven to 375°F (190°C).
- Bake the pie for about 45-50 minutes, or until the apples are tender and the topping is golden brown.
- Allow the pie to cool slightly before serving to let the juices thicken.
