The smell of sweet apples and tart cranberries bubbling in the shell of a buttery crust baking remind me of the holidays. There is not much more in life that smells better or awakens sweet memories of holidays past with friends and family. Especially when it FINALLY feels like Fall in Southern California. It may be 70, but hey, I’ll take it!
This Cranberry Apple Crumb Pie is worth the minimal fuss for your holiday feasts. The gala apples are sweet and perfectly tender. The cranberries have a good balance of sweetness and a slight tartness. I also added in some orange zest to add an extra pop of flavor. What’s even better is the pie is naturally sweetened with coconut sugar and a splash of honey.
I always cheat when I make piecrust and use the food processor. I just pulse it until it combines into a ball on one side for less than a minute. I’ve never had a crust turn out too dense because it was overworked in the food processor. And it takes so much less time than using a pastry cutter. This pie crust is barely adapted from Smitten Kitchen and you can find the full recipe here.
Next I roll the dough into a disk and place it on the fridge for an hour or two. If I’m in a rush I throw it in the freezer for 30-45 minutes while I prep other ingredients which is 99.9% of the time.
While the dough is chilling I add the ingredients that I will be tossing the sliced apples and cranberries in.
Once that is finished I peel, core and slice my apples. I slice them with my handy mandolin which I use ALL the time and you should order one ASAP here.
Add your apple slices and cranberries to your sweet citrus, cinnamon and honey mixture. Toss and coat fruit well.
Next roll out your dough. Rule of thumb is to roll your dough out 2 1/2 inches longer than your pie pan. Once the dough is in your pie pan it should overhang by one inch. If it is too long just cut the extra with kitchen shears.
Next flute or crimp your dough. Here is a short video showing how if you are unsure. The video says to refrigerate your dough for one hour which I did not do. On warmer days I will chill my dough but I just throw in the freezer for about 15 minutes.
Next fill the pie crust with your filling. (If you’re looking for a pie pan that bakes evenly and a perfect pie crust every time, try this tried and true pie pan I have in my kitchen.)
Grind your walnuts in a food processor until they are pretty fine.
Add the walnuts to remaining crumb topping ingredients.
Mix well with butter and sprinkle on the top of your pie.
Bake until browned and the juices are bubbling out the top.