I’ve set out on the very serious task of brainstorming ALL of the Thanksgiving pies. Good reason. I’m preparing the welcome most ALL of my family to New Orleans for Thanksgiving. There will be no turkey in my oven. There will be no stuffing. Green beans and cranberry sauce are a major maybe.
There will be a tremendous amount of gumbo and an equally tremendous amount of pie, Apple Cranberry among them.
In addition to a bounty of gumbo and pie, I’m also prepared for a week full of (ohhh gosh) family fun with a detailed week-long itinerary, a bull horn, a few bottles of bourbon, and a whistle. I mean… right?
Send help.
Grab your apples. Grab your cranberries. We’re here to smash bang.
I used to varieties of apples for this pie. Variety is nice for flavor and texture. Honey Crisp (aka the best apple in the world) for it’s sweet side. Granny Smith for it’s sour kick and firm texture.
Peel and slice like a boss.
Apples are combined with lemon juice, granulated sugar, brown sugar, spices, and salt.
Toss all the way. All the spices and all the sweet onto the apples coating them both evenly and generously.
Now for the extra step that separates the men from the boys… the great apple pies from the good apple pies.
Place the lemony, sugary spiced apples slices in a fine mesh strainer set over a bowl. The lemon and sugar will help the apples release some of their juices into the bottom of the bowl. After about 30 minutes you’ll have a mixture of apple juice with sugar and spice. We have grand plans for this juice. Bigtime.
Collect the juice from the apple slices and bring it to a simmer in a small pot with a pat of butter. The mixture will thicken and concentrate as it cooked down.
Essentially, we’re creating a spiced apple caramel, concentrating the flavors and adding it all back to the sliced apples.
While the apple caramel cooks down, toss together cranberries, cornstarch, and the apples!
Cornstarch is our thickener that will come to a simmer in the oven with the fruit and thicken the juices inside the pie shell.
Pie technology.
Fruit with cornstarch tossed in the buttery caramel from the apples.
This pie bakes up bubbling and golden. It comes out of the oven boiling, sweet and juicy.
The cranberries soften and burst in the oven and the apples cook through. The cranberries offer a tart bite to this pie while the apples and brown sugar crumble lend the sweetness. It’s bright, and sweet and wonderfully satisfying.
Consider an extra sprinkling of salt for the crumble AND consider serving this pie topped with vanilla ice cream. It’s the right thing to do. Happy Holiday!
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Apple Cranberry Crumble Pie
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 1 9-inch pie 1x
Ingredients
For the Crust:
- 2 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry
For the Filling:
- about 2 lbs apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith and Honey Crisp (about 5 apples)
- 1 heaping cup fresh cranberries
- 1 Tablespoon freshly squeezed lemon juice
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 – 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg, preferably fresh grated
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter
- 1 Tablespoon plus 1 teaspoon cornstarch
For the Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 1/4 cup coarsely chopped salted pistachios
Instructions
- * This pie crust recipe makes a top and bottom crust, but we’ll only need one bottom crust. Just wrap and freeze the other disk of dough for future use!
- To Make the Crust: To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
- Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. We’ll only need one disk of dough for this recipe. The other can be wrapped well and frozen.
- To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
- Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filing.
- To Make the Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
- The mixture will release at least 1/2 cup of liquid.
- In a small saucepan over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of it have disappeared.
- Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.)
- Transfer the apple and cranberry mixture to the pie shell.
- To make the Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes. Toss in the pistachios.
- Sprinkle the crumble over the apple and cranberry mixture. Try to cover the apples completely or they can burn in the oven. Place in the refrigerator to chill while the oven preheats.
- Place a rack in the middle of the oven and preheat oven to 400 degrees F. Place pie of a rimmed baking sheet and bake for 45 minutes, until the edges bubble and the apples are cooked through.
- Allow to cool for at least an hour before serving. Serve with ice cream and coffee! Enjoy!
85 Responses
Can this be assembled the night before and left in the refrigerator and cooked the next day?
Yes it sure can, Diane!
Love this recipe, but after the first time making it, decided to ditch the pie crust for a more healthy version (or at least one with fewer refined carbs). Still the best Thanksgiving/Christmas dessert to have in addition to Pumpkin Pie!
I baked this pie today for a guest comint to afternoon tea and it is excellent. The house smelled like Christmas. The pie is gorgeous and tastes amazing. I used Fugi and Gala apples as well as leftover cranberries from Thanksgiving. Instead of ginger powder I grated about a half teaspoon of fresh ginger and cooked it with the syrup since I was already using the Microplane for the nutmeg.
This recipe takes a little time but is so worth it!
I may be completely missing this but does it say when to add the cornstarch to the filling? Thanks!
Nevermind, I see it now. Sorry!
This is in the oven for tomorrow. I licked every last bit of apple caramel out of the sauce pan. You are my pie hero!
I made this for Thanksgiving last year and it was the first pie to disappear (unfortunately we didn’t have any leftovers for breakfast the next day)! I featured this in my Fall Apple Recipe Roundup recently: https://aluminumfoiledkitchen.wordpress.com/2016/07/27/recipe-roundup-an-apple-a-day/
I made a small pie (4.5 inch pie plate) because I am the only one in my life who likes cranberries! It just came out of the oven and looks amazing. But, I had to cover the top with foil pretty early on because the pistachios started burning.
I had a bit of apple leftover, as well as the crumble topping, so I threw those in the toaster oven together and AMAZING. Can’t wait for the full pie experience. Must. Wait. Till. Cools.
Hello :) My mom and I are preparing for Christmas, and we were wondering, can we freeze the pie? This way we could do a batch to cook on Christmas Eve. Thank you! And I love your recipes <3
I was trying to figure out a way to make an interesting apple pie, and your recipe was PERFECT. I made this for Thanksgiving and it’s definitely one of the most popular pies I’ve ever baked. What a winner! Making it again for Friendsgiving this weekend :D
Just made this, and it was exceptional. It never fails, your recipes are always amazing! Thank you!
I wonder if you can use arrowroot powder instead of the corn starch? Or maybe Xantham gum powder? This pie looks fantastic and I cannot wait to try it. I made a great sweet potato pie at thanksgiving and I want to try this one at Christmas!
Joy, I’m a new fan and just had to share that I made your delicious pie for a friendsgiving that my husband and I hosted this year. IT WAS INCREDIBLE! I was in a pinch and decided not to make it with a crust, but made the filling and topped it with the crumble. I also quickly made a whipped coconut topping to dollop on top. Boy was the whole thing just amazing. Like another commenter, my husband also questioned the cranberries, but by his last bite, he was a converted cranberry-lover. This has already been requested for dessert during our family Christmas dinner. Thank you so very much for your delicious recipes. :)
I made this pie for Thanksgiving. It looked beautiful and tasted even better. My niece requested it for her birthday. Thanks Joy
This was so delicious and lots of fun to prep! At the last minute I realized I didn’t have a deep-dish pie pan (poor planning on my part) so I turned this out in a baking dish and it ended up being more like a slab pie–still came out perfectly.
I veganized this pie and it was SO good!! We may or may not even be eating it for breakfast. Thank you, joy!
Joy,
I made this Gluten Free and Dairy Free (because I am both :( ) and it turned out beautiful and delicious! Thank you for a treat I can eat! Happy Thanksgiving!
Abigail
I just completed this pie, I enjoyed the prep and it looks awesome. I’ll give you the reviews after we devour it.
Yes, please!
This is my first Thanksgiving to host and I’d LOVE to make this pie. There’s only so much time on Thanksgiving day though so I’d like to make it ahead. I’m horrible about knowing where/when to stop in the pie making process. Any tips Joy?!
I say just go ahead and make it completely ahead of time, even baking it. Store it in the fridge and pop it back into the oven to rewarm right before cutting and serving! Happy Thanksgiving!
This pie looks freaking awesome. And good luck with your holiday cooking! We hosted Christmas dinner last year and had to put a lot of it together last-minute. It turned out great, but took us much longer to cook than we expected!
Pie-Oh that pie……
Joy, I made your apple cranberry pie last night. My husband, who is an apple pie snob asked me while I was in process, ‘cranberries?, why honey’ He thinks that the only apple pie to eat is made with granny smith apples and real dough.
I won’t say he is totally wrong, the recipe I got from his mom makes one delicious pie every time. But I am rambling…
The main reason for writing to you is about making the pie dough from your instructions. I read them very carefully, 2 or more times and each time I read where you write ‘tear”, I thought tears as in wet, dropping from my eyes while I roll out the dough! Really, I just went with it, thinking , well she knows what she is doing, right?
It wasn’t until I was actually rolling out my dough that I realized it all, a little smile and perfect pie dough,
here’s to you! thanks!
Mary Ann
ps Joe loved the pie and this morning said, ‘I guess those cranberries were just the ticket to give the pie some bite’, ‘I liked it’!!
I tried your recipe this afternoon and it was delicious ! Best apple pie ever, thank you so much !
Cheers from France ;)
Yeah, cranberry apple pie has been my favorite pie for the last couple years. It’s mind-blowing!
Oh my goodness this is amazing. Mine came out so pretty and delicious! It is a lot of work but not hard and completely worth it. Thank you Joy!
This sounds delightful! Thank you for sharing!
I love the combination of apple and cranberries in this pie!
Just made this pie! Apples and cranberries are a favorite combo of mine and I had to try it. Delicious and beautiful!
I love your non-traditional Thanksgiving foods! As long as there is pie, it’ll be fabulous!
All kinds of YES.
My New Year’s Resolution was to up my pie-crust edge game. It just never looks good. Tastes great but never pretty. Your edges inspire!
I make a crisp this way. It is one of our favorite desserts. I was thinking about making it this weekend but I’ve been sick for almost a month and went to urgent care (haven’t found a doctor yet in this little town we now live ) and he said to avoid sugar and carbs as they weaken your immune system. That I already knew. But for him to say that to me right before the holiday eating frenzy starts was I thought rather mean. I just looked at him with a blank stare.
I have 3 words: Make this pie!!! I made it yesterday as a trial for Thanksgiving. It is the most delectable pie I’ve eaten in a long time. The directions are spot on. And the crust! Finally an all butter crust that can be rolled out without breaking. Thank you, Joy for sharing this wonderful recipe with us.
Joy, this pie looks so lovely! I like how you used the remaining apple juice to make a nice caramel syrup. Have you seen The Princess and the Frog? It’s set in New Orleans :) Also I love your new blog look.
Thank you Vedika! I have not seen it, I’ll have to watch it now! Thanks for sharing!
I think a bull horn, a few bottles of bourbon, and a whistle will ensure that the week goes smoothly (or you won’t care.)
This pie sounds scrumptious! Definitely going to add it to our pie list.
Happy (almost) Thanksgiving, Joy!
My mom is the pie baker in our family. I just sent her this recipe. Subtle hint to change things up a bit this year. Thanks for the pie love.
Oooh! loving the idea of cranberries in apple pie
I always drain and cook down the liquid for my apple pies. It’s my secret to a not-runny pie! I love the addition of cranberries. I hope you have a wonderful time with your family! Sounds like you’ve got something interesting planned.
That pie looks amazing.
Gorgeous! This Crumble Pie looks so indulgent! Pinned!!! I love how you’ve developed something delicious that packs a health punch as well! Thanks for posting. If anyone is looking for good chocolate candies feel free to go to https://thecandylandstore.com/
Crumble topping and spiced apple caramel?! Be still my heart!
i sort of like compulsively bookmarked this page three times while i was reading it. i cannot WAIT to try this.
This pie is absolutely beautiful, I love the crumble on top. I’ve never put cranberries in an apple pie before, but it’s such a great idea. So pretty!
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I just have to ask…did the recipe take a long time? I see like two days in the kitchen when I look at that beauty. I just may go for it anyway… ; )
Not at all tara! The pie dough does have to chill for a bit so there’s that waiting, and peeling apples can be a tiny bit time consuming but that’s the hardest part of this recipe!
No Thanksgiving is complete for me without apple pie, and this one looks like it’s to die for! Love the sound of gumbo. We had a Thanksgiving on the beach one year with an incredibly random assortment of foods. I think we had tamales instead of turkey. And wouldn’t you know it was one of my favorite Thanksgivings from my childhood.
This looks awesome. I always leave the peel on and then lie/tell myself it adds texture and I am making everyone who eats it secretly healthier with all the fiber and whatnot…
My search for a T-day dessert (which I’ve been procrastinating) went like this: open email from Joy, look at the first picture of heaven, and… DONE! Thank you. You are wonderful!
This looks soo good! I need to give this a try!
Drea xo
Drea’s Junkyard
I think you meant to delete item #10. We don’t need the top crust, because of the crumble.
I have deep and abiding crust envy. My crust (when I stop fearing the butter) will never look that good. You set a high bar to reach, Joy. = )
I sure look forward to this delicious-looking pie and all the family fun we can have together. Joy,thank you for hosting us all tin New Orleans.
We can’t get fresh cranberries in New Zealand but think I might have to try this caramel apple idea. Looks delicious!
This looks delicious! Do you think I could make this a day or two ahead of time and have it still be delicious???
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I hope you see this, it’s so funny! And true in some cases!
Also love this pie, I made a variation of a cranberry apple pie last year that was a hit! I will attempt to veganize your version this year love the look of that topping :)
I have such crust envy! I’m all about homemade everything when I cook & bake, but my edges are never as attractive as yours. ;-)
Gorgeous! Now I know what I’m making next weekend with the leftover buttermilk pie dough from your pumpkin pecan praline pie. Yes, pie AFTER Thanksgiving. Because I’m hungry.
Love what you do with the juice! And that crumble….droooool.
So pretty and festive! I love it! Must try it soon!
Can I prep this ahead of time, and bake an hour before serving? Thinking Thanksgiving, of course!
Another winner winner
Babe. So. Much. Skill. Dear god THAT CRUST
Can you come make it for me? We’ll give you food.
https://www.youtube.com/sparklesandsuch26
Oh my lanta! This pie was made with some serious love. I thought I knew what delectable Joy the Baker treats I was making for Thanksgiving but now I’m totally reconsidering everything!!!
This pie looks absolutely AMAZING!! My search for a Thanksgiving pie recipe is now over.
MY THANKSGIVING DESSERT, THANK YOU JOY PUT I DARE TO BE DIFFERENT AND WILL TOSS IN SOME HOMEMADE PECAN PRANLINES ( I AM NUTS AND LOVE NUTS LOL)
This one’s definitely going in the “going to try soon” file! Yum!
That pie looks amazing! But… I am all about traditions at Thanksgiving. So.. Yes, there must be turkey, etc. Sorry….
I love that you’re making gumbo and pies for thanksgiving!! Sometimes turkey can get old ( even though I love the stuff!!). And that apple caramel you created — YUM! This is one snazzy pie :)
Looks very very delicious. Apple pie CAN look a tiny bit sad with just those yellows and browns. Well at least compared to this creation. This looks very enticing and exciting.
Always yummy!
Post plenty of family photos, please!!
Looks so delicious! I’ve been experimenting with pie prior to t-day too since I’m pretty bad at the crust part. I made an apple-raspberry but it had too much sugar and the raspberries added to that I think. I think it needs cranberries instead! The crust turned out ok – practice makes perfect….
Yummm My husband love’s and is obsessed with apple crumble. This is a must try recipe! Thanks.
That pie is amazingly beautiful! I know that it tastes divine because apple and cranberry go beautifully together.
Thanksgiving dessert officially figured out. The cranberries give it just the right amount of interest, and I’m intrigued by the apple caramel!
Oh my heavens this looks delicious!! And I just saw fresh cranberries at our local farmer’s market!
Oh my gosh. And having read your pie crust tips there is no way I’m not making pie tonight. No way. I’m going to turn the radiator off and stand outside to make sure my hands are extra cold for anti butter-melting purposes. Cold butter it is.
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I should never come to your blog when I am hungry because it is just torture! These pies look amazing!
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Sounds like you’re going to have one heck of a Thanksgiving! Gumbo and pie sounds like a fabulous combo. This recipe is lovely!
But you would not have family any other way! They are people that drive us nut but happily. Delicious topping! I have to get myself some cranberries to try this.
Such a gorgeous looking pie, Joy! You ARE the boss of pies, m’lady!