🥶 1. Can I use frozen cranberries?

Yes! Frozen cranberries work perfectly in Apple Cranberry Crumble Pie . There's no need to thaw them—just add them straight into the filling. Thawing can cause them to release too much juice and make the pie soggy.

🍎 2. What are the best apples to use?

A mix of tart and sweet apples works best. We recommend Granny Smith for structure and tartness, paired with Honeycrisp or Pink Lady for sweetness. Avoid softer apples like Red Delicious—they break down too quickly during baking.

🌡️ 3. Do I need to pre-bake the crust?

Nope! One of the perks of this recipe is that you can use an unbaked crust. Just be sure it's well-chilled before filling, which helps prevent sogginess.

🕒 4. How far in advance can I make this pie?

Apple Cranberry Crumble Pie can be baked up to one day in advance . Once it’s cooled completely, cover it tightly and store at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

🔁 5. Can I freeze Apple Cranberry Crumble pie?

Absolutely! You can freeze the fully baked pie or the unbaked filling: Baked Pie: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before serving. Filling Only: Mix the filling, place in a freezer-safe bag, and freeze. Thaw in the refrigerator before assembling.

Apple Cranberry Crumble Pie: 7 Irresistible Reasons to Bake It This Fall

Description

This Apple Cranberry Crumble Pie combines sweet, spiced apples and tart cranberries beneath a golden oat crumble topping—all baked into a flaky, buttery crust. A cozy fall dessert that’s perfect for holidays or any crisp autumn day.

Ingredients

Scale

For the Crust:

1 unbaked flaky or all-butter pie crust
1 large egg, beaten with 1 tbsp milk (for egg wash)

For the Filling:

6 cups (about 5 large) apples, peeled and sliced ¼-inch thick
1¼ cups fresh or frozen cranberries (do not thaw)
½ cup packed light or dark brown sugar
¼ cup all-purpose flour
½ tsp orange zest
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg

For the Crumble Topping:

½ cup packed light or dark brown sugar
6 tbsp all-purpose flour
½ tsp ground cinnamon
5 tbsp unsalted butter, cold and cubed
½ cup old-fashioned rolled oats

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Instructions

Prepare pie crust and chill. Roll out and place into a 9-inch pie dish. Crimp edges and brush with egg wash. Chill while you prepare the filling and topping.
In a large bowl, mix apples, cranberries, sugar, flour, zest, and spices.
In another bowl, mix brown sugar, flour, and cinnamon for the crumble. Cut in butter until crumbly, then stir in oats. Chill until ready to use.
Spoon filling into the chilled crust. Sprinkle the crumble topping evenly over the fruit.
Place the pie on a baking sheet and bake at 400°F (204°C) for 20 minutes.
Without removing the pie, reduce oven temp to 375°F (190°C). Add a pie shield and continue baking 35–40 minutes or until filling is bubbling.
Cool on a rack for at least 3 hours before slicing.

Notes

You can use frozen cranberries—just don’t thaw them.

To make ahead, bake the pie a day in advance and store at room temperature.

Pie freezes well for up to 3 months. Thaw overnight in fridge before serving.

Substitute oats with extra flour or chopped nuts if desired.

Use a baking sheet under the pie to catch spills.

Prep Time: 3 hours (includes crust chilling)
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 85mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 3g
Cholesterol: 45mg