You won’t be able to resist a slice of this Cranberry Apple Pecan Crumble Pie! Fresh cranberries, apples and pecan topping create a pie that is completely irresistible!
My annual holiday baking extravaganza starts today. For two days I will be baking and making everything from royal iced sugar cookies and chocolate crinkles to cookie dough truffles and peanut butter pumpkin dog treats. I also have a few work-related holiday parties next week, so I will probably add a few pies to that list too, including this Cranberry Apple Pecan Crumble Pie.
While you are getting ready for your holiday baking, make sure to buy a few bags of Bob’s Red Mill flour. The flour is high quality and sourced from the finest ingredients. It also helps create the perfect pie crust!
With homemade pie crust, thin slices of cinnamon apples, a layer of cranberries and crumbly pecan topping, this pie will have you reaching for another slice. Don’t be intimidated by pies. Bob’s Red Mill flour makes baking easy.
I use Organic Unbleached All Purpose White Flour for the pie dough. The Organic Unbleached All Purpose White Flour is perfect for baking because it produces light and airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs. The Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
I also plan to use the Gluten Free 1-to-1 Baking Flour and Organic Whole Wheat Flour for my weekend baking extravaganza. The gluten free flour is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
Are you ready for holiday baking? Click here to download a $1 off coupon for any Bob’s Red Mill product! Bake some cookies or a pie and enjoy!
Cranberry Apple Pecan Crumble Pie
For the pie dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 16 tablespoons (2 sticks) cold unsalted butter cut into small pieces
- 6 tablespoons very cold water
For the fruit filling:
- 2 cups fresh cranberries
- 1/4 cup freshly squeezed orange juice
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup water
- 3 1/2 pounds apples peeled cored and cut into 1/4 inch-thick-slices
- 1 tablespoon cornstarch
For the pecan crumble topping:
- 2/3 cup rolled oats
- 1/3 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup pecans
- 5 tablespoons unsalted butter melted and cooled
To make the pie dough:
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
To prepare the pie filling:
Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Cook about 15 minutes, stirring occasionally until berries have popped and juices have thickened to a jam-like consistency (use a wooden spoon to press berries against the side of the pan to break down). Remove from heat, stir in water and cool to room temperature.
- Meanwhile, in a large saucepan set over medium heat, add apples, cornstarch and remaining sugar, cinnamon, and salt. Cook, stirring occasionally with a rubber spatula, until the apples start to turn translucent around the edges and the liquid is thick and glossy, 15 to 20 minutes. (You do not want the apples to cook all the way through.) Cool to room temperature.
To make the crumble topping:
Combine oats, flour, sugars, cinnamon and salt in a food processor. Process until finely ground. Add pecans and pulse until coarsely chopped. Add butter and pulse until a crumbly mixture form.
To make the pie:
Preheat the oven to 375 degrees F. On a lightly floured work surface, roll out the dough to create a bottom pie crust. Line a 9 inch pie plate with the crust. Spread cranberry mixture on dough in an even layer. Layer apple mixture on top of cranberries and sprinkle with pecan crumble topping. Bake for 45 to 50 minutes, or until the juices start to bubble and the topping is a golden brown.* Transfer to a wire rack to cool slightly before serving.
Nutrition InformationCalories: 6574, Fat: 302g, Saturated Fat: 157g, Cholesterol: 632mg, Sodium: 3007mg, Potassium: 3071mg, Carbohydrates: 958g, Fiber: 70g, Sugar: 563g, Protein: 58g, Vitamin A: 169%, Vitamin C: 158.3%, Calcium: 40%, Iron: 132.2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.