Apple Cranberry Crumble Pie

I think any time is right for pie, but Thanksgiving is the quintessential occasion for it. There is something comforting about pie- perhaps it’s the time and effort poured in. You can imagine the work it took to create such a fine dessert.

Fall produce are abundant and I thought apple and cranberry would pair together for a sweet and tart flavor profile. The fruits are cooked down until the cranberries are just starting to burst and the apples are softening, but not mushy. A good quality maple syrup is added to the mixture to add richness.

I opted for a crumble topping because of the texture and crunch it adds. This pie will look delightful on your Thanksgiving buffet and is equally delicious with a scoop of vanilla ice cream.

Apple Cranberry Crumble Pie- (slightly adapted from Tutti Dolci)



• I used refrigerated pie crust, but feel free to make your own from scratch

Crumble Topping

• 3/4 cup rolled oats

• 1/3 cup flour

• 1/3 cup light brown sugar

• 1/4 tsp cinnamon

• pinch of nutmeg

• 1/4 tsp salt

• 5 Tbsp cold unsalted butter, cubed


• 1/3 cup sugar

• 1/3 cup light brown sugar

• 1/4 cup cornstarch

• 2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1 1/2 Tbsp unsalted butter

• 1 heaping cup fresh cranberries

•. 4-5 apples, peeled and diced

•. 3 tbsp maple syrup


1 Prepare crumble topping: Whisk together oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.

2 Transfer dough to a 9-inch pie pan, trim overhang to one inch and crimp edges. Chill in the refrigerator for 15 minutes. Line baking sheet with foil and preheat oven to 350°F.

3 Prepare filling: Whisk together sugar, brown sugar, cornstarch, cinnamon, cloves, nutmeg, and salt in a large bowl. Melt butter in a large skillet; add cranberries and apples and cook over medium-high heat until apples are slightly tender and cranberries begin to split. Add the maple syrup, and cook 1 minute more. Add fruit to sugar mixture and toss together until combined.

4 Spoon filling into chilled bottom crust and sprinkle with crumble topping. Place pie on baking sheet and bake for 45 or until golden and filling is bubbling. (You may cover crust edge with foil or crust saver to prevent it from browning too much) Cool pie on a wire rack for a few hours before serving (filling will thicken as it cools).

This pie brings seasonal fall flavors to your table and is sure to disappear quickly. What is your favorite pie? Do you have a special dessert planned for Thanksgiving? I will be sharing classic pumpkin pie next week.

Thanks for reading! xo

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