Sky High Apple Cranberry Crumble Pie

2 Oct

Sky High Apple Cranberry Crumble Pie has a nice ring to it, doesn’t it? The apples and cranberries are mixed with brown sugar, cinnamon and lemon juice, making it taste like winter. Warm and homey.  You can either use a store-bought pie crust or one you made yourself.  Enjoy!

Makes one 8 inch pie


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling

  • About 4 granny smith apples
  • 1 1/2 cups fresh or thawed frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Salt

For the crumble

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup of whole raw almonds unsalted
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Make crust: In a food processor, pulse flour, sugar, and 1 teaspoon salt until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 1 large disk.  Refrigerate until firm, at least 1 hour.

Make Topping: In a clean food processor, pulse together the all-purpose flour, sugar, brown sugar, ground cinnamon and the almonds until it resembles a coarse meal. Add the butter and pulse again until it looks like wet sand. Store mixture in the refrigerator until ready to top the pie.

Make filling:Core and peel the apples. Cut them into slices or wedges and transfer to a bowl. Toss in cranberries, granulated sugar, brown sugar, all-purpose flour, fresh lemon juice, cinnamon and salt.

Preheat oven to 400 degree’s F.

Roll out the pie dough: Remove the disk of dough from refrigerator and roll out on lightly floured surface to 12 inch round. Transfer to 8 inch pie plate. Trim overhang to 1/2 inch; turn edge under and crimp decoratively.

To assemble pie: Transfer the filling to crust, mounding in center. Pack topping over and around the filling. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until the crumb topping is golden brown and the juices are bubbling, 1 hour more.

Adapted from here and here


4 Responses to “Sky High Apple Cranberry Crumble Pie”

  1. amy donovan (@amy_donovan) October 2, 2012 at 6:11 pm #

    It *does* have a lovely ring to it, plus it looks + sounds just delicious. Wish I could have a slice right now!

    • lapetitebaker October 2, 2012 at 10:20 pm #

      Thank you! I wish I could have more slice as well. Unfortunately, the pie is all gone.

  2. Sara October 6, 2012 at 8:44 am #

    Love this pie – gorgeous! Any pie with awesome filling piled that high is a winner in my book. 🙂

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