Do I need to pre-bake the crust?

No! The pie crust, filling, and crumble will all finish baking at the same time, so there's no need to blind bake the crust.

How do I know when the pie is done baking?

The pie is ready when the filling is bubbling around the edges, and the crumble is golden. The apples should be tender when you poke them with a fork. If the top is browning too quickly, loosely tent it with foil and continue baking until the filling bubbles.

What should I do if the topping or crust is browning too quickly?

Loosely cover the pie with foil. This slows the browning while the filling finishes baking. I like to check it occasionally as it bakes to see if it's browning too quickly.

Why does this pie feel lighter than traditional fruit pies?

This version uses a crumble topping instead of a full top crust, which gives it a lighter feel. It also has less added sugar than most fruit pies since the sweetness comes mostly from the apples.

Why do I need to let the pie cool before slicing?

The filling needs time to set so the juices can thicken. If you slice into it too soon, the filling will spill out, and the slices won't hold together. Cooling gives you cleaner, sturdier slices.

Apple Cranberry Crumble Pie

Description

This easy Apple Cranberry Crumble Pie is great for Thanksgiving or Christmas. Apples, cranberries, and a crispy oat topping make the perfect holiday pie.

Ingredients

Scale

For the pie

1 (9-inch) refrigerated pie crust
4 medium apples, peeled and sliced (about 4 cups)
1 ¼ cups fresh cranberries
¼ cup granulated sugar
3 tablespoons all purpose flour
1 tablespoon lemon juice
1 teaspoon cinnamon
¼ teaspoon ground ginger

For the crumble topping

½ cup all purpose flour
½ cup old fashioned oats
⅓ cup brown sugar
6 tablespoons unsalted butter, softened
⅛ teaspoon fine sea salt

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Instructions

Preheat the oven to 425°F. Place the pie crust in a 9-inch pie baking dish, pressing against the sides and bottom. Fold in and crimp the edges. Freeze for 15 minutes.
Meanwhile, in a large bowl stir together the apple slices, cranberries, sugar, flour, lemon juice, cinnamon, and ginger until the fruit is fully coated.
In a medium bowl, mix the flour, oats, brown sugar, butter, and sea salt with a fork until small crumbles form.
Pour the apple cranberry mixture into the prepared pie crust. Top with the crumble topping, and bake for 15 minutes. Lower the heat to 350°F and bake for an additional 40-45 minutes until the filling is bubbly and the top is golden. Loosely tent with foil if it’s browning too quickly.
Cool before serving. Enjoy!