Cranberry Apple Pecan Crumble Pie

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 15

Chilling Time 1

Total Time 2 25

Servings pie

Calories 6574kcal

Author Ashley C.

Ingredients

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

Instructions

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.

Notes

If the pie browns too quickly, cover the top with a piece of foil for the remaining baking time.

*Use an egg wash on any exposed pie edges, if desired.

Recipe: Spoonful of Flavor

***I like to serve this pie cool or warm.

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