I know a lot of people think apple pie is for Thanksgiving (and it is), but to me, this pie is Christmas on a plate. I have a Christmas candle that’s called ‘Red Apple Wreath’ which to me smells like Christmas. I burn is all December long, and when I bake this pie, the house is filled with the same warm scent and the taste is truly a comforting delight. With a recipe that calls for six medium apples and a cup of fresh cranberries, this is a generously sized pie. It’s flavored with cinnamon, nutmeg, pumpkin pie spice mix, and fresh orange zest. To me, cranberry and orange make a wonderful flavor combination that just marries the rest of the flavors together – And the cinnamon crumb topping really is the ultimate finish. This Cranberry Crumb Pie bakes up so beautiful, you can display it proudly on your Christmas dessert table as a centerpiece. To make it, start with the crust. You can use store-bought, but I always recommend homemade. To make your own, you can see my post on How To Make Pie Crust. I make mine in a food processor keeping it really simple. Take the prepared dough out of the fridge 10 minutes before rolling it out and lining a pie plate (or tart pan like mine) and place it back in the fridge to remain cold while you prepare the filling.
To make the filling, mix the apples, cranberries, granulated sugar, brown sugar, melted butter, spices, orange juice, and flour together in a large bowl. Set aside and prepare the crumb topping
To prepare the topping, add all of the ingredients together until it has the appearance of large bread crumbs. You know it’s ready when you pinch it between two fingers and it stays together instead of crumbling apart. Add the apple mixture over the dough in the pan.
Take handfuls of the topping, squeeze together and crumble it over the apple mixture until you have used all the crumb mixture.
Bake for 1 hour (checking after 30 minutes to see if the topping is getting too brown – if so, cover with foil before baking for the remaining time).
Allow to cool 45 -60 minutes before serving.
Serve and enjoy every last bite.
Baking tip: To keep the crust from shrinking in the pan, keep the dough in the fridge any time you are not working with it. So for example – After you roll it out and place it into the pan, put it back in the refrigerator and leave it while you’re preparing filling and crumb topping.
More Great Recipes
Cranberry Orange Coffee Cake Cranberry Cake Caramel Apple Pie Apple Brown Betty
? Did you make this recipe? Please give it a star rating below!
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
