I love a good apple pie, it is quintessential American, but how about mixing it up with this apple cranberry pie with crunchy walnuts and a sweet crumb topping? It is sweet, tart, and a little crunchy with walnuts and crumb topping for ease and deliciousness!
When it comes to fall desserts, apple and cranberry pie is one of my favorites! It's the perfect combination of sweet and tart. As soon as fresh cranberries show up in my market, I'm ready to start cooking with them.
They work great in savory dishes, such as this chicken salad recipe, and in sweet recipes such as homemade cranberry syrup and of course this apple cranberry crumb pie!
If you enjoy baking pies, I think you'll love this cherry slab pie or this amazing blueberry pie that isn't runny!
Why This Cranberry Apple Pie Recipe Is So Good?
- Well, it's apple and it's a classic. But this pie is made even better with the addition of seasonal fresh cranberries and walnuts are the best nut to go with apples!
- Pies can feel intimidating, especially a pie like an apple pie that shrinks so much during baking. But I'm here to help you along the way and this recipe uses a crumb topping that will fall with the apples as they bake. The pie looks perfect no matter what!
- It is a crowd-pleaser. Everyone loves a good apple pie! This is a pie that is always a hit when I serve it. I know it will be in your house as well.
Ingredients You Need
Apple cranberry pie with crumb topping requires a handful of simple baking ingredients. Some I bet you already have on hand and the rest you can find at most grocery stores.
- Pie dough: I definitely recommend making a homemade pie crust. I love this partial wheat pie dough recipe but you can also use store-bought dough as well.
- Apples: Not all apples are equal when it comes to baking. I highly recommend using a mixture of Granny Smith and Gala apples.
- Cranberries: Use fresh if possible.
- Granulated sugar: Sweetens the apple pie filling.
- Cornstarch: It absorbs the liquid released by the fruit as it cooks and helps to thicken up the filling. You can also use tapioca pears or flour but cornstarch is my favorite.
- Cinnamon, nutmeg, and cloves: Gives the pie its warming, fall flavors.
- Walnuts: Chopped walnuts are what makes this the best cranberry apple pie! They go in the filling and in the crumb topping.
- Butter: Use salted butter. You will need chilled, cubed butter for the pie filling and melted butter for the topping.
- Whole wheat pastry flour and rolled oats: Make the base for the crumb topping for the apple cranberry pie recipe.
- Brown sugar: Used to sweeten the topping. I prefer to use dark brown sugar but you can use light as well though it packs a bit less flavor.
For the full list of ingredients and the quantities you need, refer to the recipe card at the bottom of the page.
How To Make Apple and Cranberry Pie
Let's look at an overview of what goes into making the best apple and cranberry pie. Detailed instructions are in the recipe card!
Start with the pie crust. I like to use a homemade partial wheat crust that is flaky and delicious. If you decide to go with this recipe, it will need to be made ahead of time and chilled, so keep that in mind. If you don't want to make it, buy one! No judgment here.
- Once it is chilled and ready to go, roll it out to fit your pie pan and crimp the edges. When you're done, move the crust to the fridge to chill while you work on the rest.
- Next, start on the cranberry apple filling and place the sliced apples in a bowl.
- Then add the cranberries, granulated sugar, walnuts, cornstarch, salt and cinnamon.
- Mix everything up to combine all the apple cranberry pie filling ingredients.
- Transfer to the pie shell and top with your butter pats and move it to the fridge while we prep the topping.
- Next up is that delicious buttery crumb topping. Mix all ingredients together and spread them over the pie filling.
- Move the pie to the oven and bake until it is golden brown on top and the apples are tender.
That is it and the pie is done! Take a well-deserved break. We serve our pie just like it is, or topped with vanilla ice cream or whipped cream. The hubs insist vanilla ice cream is the only way to eat apple pie.
Expert Tips
- Give homemade pie dough time to chill before using. This helps prevent shrinkage, which you do not want!
- The best apples for baking. I like to use a blend of granny smith and fuji for mine. It is a blend I have used for so long and it has worked, so I am sticking with it. Just make sure to avoid mealy apples that cook too soft when baked.
- Is crust getting too brown? If the top starts to brown too much, create a tinfoil tent and cover the pie gently. Cut a piece of tin foil that is about 12 inches by 24 inches. Crease it in the middle to form a tent, and gently set it over the pie.
- When is my apple and cranberry pie done? To check the apples for doneness poke the middle gently with a fork. You do not want to bake until the apples are mushy, just tender. Otherwise, it is more like applesauce cake!
- Let the pie cool before cutting it. If you can't resist, then go for it, but if you can, let it cool. Check out this post for tips on how to cut a pie.
FAQs
You can and I recommend it! I like to use a blend of granny smith and gala. The only apples I do not recommend are red delicious and golden delicious I know some people love these, but I don't think they do well for pie.
This pie holds well in the fridge for at least 7 days! You can leave it at room temp the first day or two, but it will last longer when refrigerated.
You can! I love the crumb topping which is why I recommend it.
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Apple Cranberry Pie With Walnuts and Crumb Topping
Equipment
- Pie pan
- Rolling Pin
Ingredients
- 1 recipe pie dough I included my recipe in the post, or you can buy one.
Apple Cranberry Pie Filling
- 8 cups apples, peeled, cored and sliced I like a mix of granny smith and gala
- 1 cup cranberries
- ½ cup granulated
- ⅓ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅔ cup walnuts
- 3 tablespoons butter, chilled cut in chunks
Crumb Topping
- ½ cup whole wheat pastry flour
- ½ cup oats
- 6 tablespoons melted butter
- ½ cup brown sugar I prefer a dark brown here.
- ½ cup walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch ground cloves
Instructions
- Start by rolling our pie dough out on a lightly floured surface. You will want to roll it several inches bigger than your pie pan, this will give you the overhang you need to crimp the edges.
- Place the pie dough in the pan, gently pressing to get it in. Then curl the edges under and crimp the edges, you can see in my video how I do this.
- Move the prepared pie crust to the fridge to chill while you are making the filling and crumb topping. Preheat the oven to 350 degrees.
- Combine all ingredients in a bowl for the crumb topping. Mix well to combine. Set this aside.
- Add your apples, cranberries, walnuts, sugar, cornstarch, cinnamon, and salt to a large bowl, With a rubber spatula, gently mix to combine.
- Add the apple mixture to your prepared pie crust. This will be full, so stack it on. Next cover the top with the crumb topping. Yes, I know, it is full! Press the crumb topping to hold it in place.
- Move to the oven. Bake for 35 minutes. If the top is getting too dark, you can make a tin foil tent to prevent too much browning. Place carefully on top.
- After 45 minutes, insert a fork into the apples in the middle of the pie. They should be tender, but not mushy. The pie should take anywhere from 50 minutes to an hour and 10 minutes to bake.
- When it is finished baking, remove it from the oven and allow it to cool slightly before cutting. I like to let mine cool all the way before serving, but that is up to you!
- Now, sit back and enjoy. You deserve it!
Notes
- Give homemade pie dough time to chill before using. This helps prevent shrinkage, which you do not want!
- The best apples for baking. I like to use a blend of granny smith and fuji for mine. It is a blend I have used for so long and it has worked, so I am sticking with it. Just make sure to avoid mealy apples which cook up too soft when baked.
- Crust getting too brown? If the top starts to brown too much, create a tinfoil tent and cover the pie gently. Cut a piece of tinfoil that is about 12 inches by 24 inches. Crease it in the middle to form a tent, and gently set it over the pie.
- When is my apple cranberry pie done? To check the apples for doneness poke the middle gently with a fork. You do not want to bake until the apples are mushy, just tender. Otherwise, it is more like applesauce cake!
- Let the pie cool before cutting it. I mean, if you can't resist, then go for it, but if you can, let it cool. Check out this post for tips on how to cut a pie.