Apple Cranberry Crisp Pie
Indulge in the perfect blend of sweetness and tartness with this irresistible Apple Cranberry Crisp Pie, a delightful twist on classic fruit desserts. Featuring tender, spiced apples combined with bursts of tart cranberries, all nestled in a buttery, flaky 9-inch pie crust, this dessert offers a harmonious balance of flavors. The crowning glory is its golden, crunchy oat topping, enhanced with hints of cinnamon, brown sugar, and optional chopped pecans or walnuts for added texture and richness. With just 25 minutes of prep time and a mesmerizing aroma that fills your kitchen as it bakes, this pie is the ultimate centerpiece for holiday gatherings or cozy autumn evenings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that’s as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 1 unbaked 9-inch Pie crust
- 6 medium Apples (peeled, cored, and thinly sliced)
- 1.5 cups Fresh or frozen cranberries
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 0.25 cups All-purpose flour (for filling)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Rolled oats
- 0.25 cups All-purpose flour (for topping)
- 0.25 cups Brown sugar (packed, for topping)
- 0.25 cups Unsalted butter (melted)
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish. Flute the edges if desired and set aside.
In a large mixing bowl, combine the sliced apples, cranberries, granulated sugar, 0.5 cups brown sugar, 0.25 cups all-purpose flour, cinnamon, nutmeg, and salt. Toss until the fruit is evenly coated.
Pour the fruit filling into the prepared pie crust, spreading it out evenly.
In a medium bowl, prepare the crisp topping. Combine the rolled oats, 0.25 cups all-purpose flour, 0.25 cups packed brown sugar, and melted butter. Mix until the mixture has a crumbly texture. If using, stir in the chopped nuts.
Sprinkle the crisp topping evenly over the fruit filling, completely covering the top.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 53.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
