Best Cranberry Apple Crumble Pie Recipes

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CRANBERRY-APPLE CRUMBLE PIE



Cranberry-Apple Crumble Pie image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Bake     Thanksgiving     Cranberry     Apple     Fall     Cinnamon     Butter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 23

For pastry dough:
1 1/2 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening (trans-fat-free)
Rounded 1/4 teaspoon salt
3 to 4 tablespoons ice water
For crumble topping:
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 1/2-inch pieces
1/2 cup pecans, coarsely chopped
For fruit filling:
2 pounds Gala apples (about 5), peeled, cored, and thinly sliced
8 ounces fresh or frozen (not thawed) cranberries
1/2 cup packed light brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces
Equipment: a 9 1/2-inch glass deep-dish pie plate (6-cup capacity)

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make crumble topping:
  • Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
  • Make fruit filling:
  • Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
  • Assemble pie:
  • Preheat oven to 425°F with rack in lower third.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
  • Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

CRANBERRY-APPLE CRUMBLE PIE



Cranberry-Apple Crumble Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Pastry for one crust, nine-inch pie
4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks
2 cups cranberries
3/4 cup oat bran
1 1/3 cups dark brown sugar, packed
1 teaspoon cinnamon
6 tablespoons soft unsalted butter
1/4 cup chopped pecans
Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.
  • Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.
  • Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.
  • Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE



Apple Cranberry Currant Sour Cream Crumble Pie image

I just love the different things you can do with Apples, Cranberries, and Currants....Nothing like Apples and Berries for the Holidays...Nothing like a nice piping hot cup of Christmas Wine and a piece of pie setting along side a blazing fire...I found this on line in group recipes....Though I have made my changes to what my...

Provided by JoSele Swopes

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 14

1/4 c cream sherry
1/4 c dried or fresh black currants
1 1/2 c cranberries, fresh
1 c sugar
6 Tbsp flour + 1 cup
1 Tbsp orange zest, grated
3/4 tsp allspice, ground
1/8 tsp nutmeg, ground
1/4 tsp salt
6 c granny smith apples (sliced thin)
1/4 c sour cream
1 pastry for a single-crust pie (10 inch)
2/3 c brown sugar, firmly packed
1 stick unsalted butter, cracked

Steps:

  • 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
  • 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
  • 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
  • 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
  • 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

APPLE CRANBERRY CRUMBLE PIE



Apple Cranberry Crumble Pie image

Looking for a twist on your typical apple pie recipe? Apple Cranberry Crumble Pie is just different enough to be special - and it may just be the perfect holiday dessert. It's certainly one of our faves.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 13

1 cup flour
1/2 cup packed brown sugar (I prefer dark but light works too)
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 cup 1 stick cold unsalted butter, cut into small pieces
4-5 large apples (peeled, cored, and cut into 3/4-inch pieces (about 5 cups) (Granny Smith, Golden Delicious, and Gala are all great))
2 cups of your favorite homemade cranberry sauce (or 1 (16-ounce) can whole-berry cranberry sauce)
3/4 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
Also
1 pie crust for the bottom (your favorite recipe or store-bought refrigerated, no judgment!)
Vanilla ice cream

Steps:

  • Preheat the oven to 350° F.
  • Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
  • Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
  • Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
  • Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
  • Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
  • Transfer to a wire rack and cool for at least 15 minutes.
  • Serve with vanilla ice cream.

APPLE CRANBERRY CURRANT CRUMBLE PIE



APPLE CRANBERRY CURRANT CRUMBLE PIE image

Categories     Apple

Yield 10-12

Number Of Ingredients 13

1/4 cup brandy
1/4 cup dried currants
1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
1 cup granulated sugar
6 Tbsp plus 1 cup of all-purpose flour
1 Tbsp finely grated orange zest
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, cut into chunks

Steps:

  • 1. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. 2. Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy. 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices). 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. 5. Set pie on rack, uncovered, to cool for 2 to 3 hours.

APPLE CRANBERRY CURRANT CRUMBLE PIE



Apple Cranberry Currant Crumble Pie image

Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.

Provided by @MakeItYours

Number Of Ingredients 15

3/4cup flour
1/2cup packed brown sugar (light or dark)
6 Tbspbutter
6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
2teaspoons lemon juice or apple cider vinegar
1/4 cup brandy
1/4 cup dried currants
1 cup fresh or thawed frozen cranberries, rinsed and drained
3/4cup granulated sugar
4Tbsp all-purpose flour
1 Tbsp finely grated orange zest
1/2teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
9-inchfrozen pie shell (I recommend our super easy, super flaky, sour cream pastry crust)

Steps:

  • Peel and slicethe apples: Peel and slice the apples. Put the slices into a bowl and sprinkle them with lemon juice (or apple cider vinegar) as you work to make them a little more tart (it will intensify their flavor) and keep them from discoloring as you work. Add the cranberries to the bowl.
  • Soak the currants in brandy:Placethe brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. While the currants are soaking in the brandy, peel and slice the apples.
  • Make streusel topping:Mix together 1 cup of flour and 2/3 cup of brown sugar in a bowl. Add the butter, cutting it in either with your fingers or a pastry blender until the mixture forms small lumps.
  • Preheat oven to 375°F.
  • Toss apple slices with sugar, flour, zest, spices, brandy, currants: In a separate large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt.
  • Add the apples and cranberries to the sugar mixture and toss to coat. Add the currants and brandy to the mixture.
  • Put apple filling into pie shell, top with streusel topping: Heapfilling into unbaked pie pastry. Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.
  • Bake:Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
  • Set pie on rack, uncovered, to cool for 2 to 3 hours.

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