Cranberry Apple Crumb Pie marries sweet apples with tangy fresh cranberries and a crunchy crumble topping for a festive pie that’s full of bright flavor. Thank you OXO for sponsoring post as part of their ‘Tis the Season for Freezin’ campaign. All opinions are always 100% my own. Thank you for supporting brands I love and and believe in, which helps make Comfortably Domestic possible.
Let’s start by addressing the big white elephant in the room, okay? While I love, love, LOVE fruit pies, I’m not usually a fan of crumb topped pies. That fact is most obvious by the fact that I’ve only shared one crumb pie here on the blog in the past six years. One. I find most crumb pies to err on the side of soggy on top. I like all of the components in the topping, but the texture is all wrong. Soggy crumb topping is a real bummer.
A crumb topping needs to be more than buttery and sweet. A crumb topping should have a buttery-sweet-crunch in every bite. Crumb topping on a pie should be just as crunchy as it is on these Rhubarb Crumb Muffins.
I knew that I wanted to share a Cranberry Apple Crumb Pie with you all for the holidays because the flavors are sweet, tangy, and festive. Obviously, I had to solve the problem of soggy crumb toppings first.
The crumb topped muffins had me wondering why a topping stays crunchy on a muffin but turns to mush on a pie. I think the mush factor is from the topping being sprinkled over the filling before it hits the oven. The fruit releases juices as it bakes, which is then absorbed by the crumb topping, resulting in a less-than-crunchy crumb. I fixed the problem by adding the topping partway through the baking process, rather than in the beginning.
My first trial yielded a crunchy topping, but the filling was dry. I think the lack of moisture came from initially baking the pie without anything to seal it in. The solution? More. Butter.
You heard me.
Dotting the filling with butter during the initial baking kept the filling from drying out before the topping was added. Problem solved. The crumb topping still wasn’t quite perfect, though. The topping itself was more crisp, but still lacked the satisfying crunch that I was looking for. I found the freezing the topping while the pie was initially baking kept the butter in the topping cold enough that it took longer to melt in the oven, therefore yielding the crunchy crumb topping that I longed for.
Mission perfect Cranberry Apple Crumb Pie is accomplished!
Cranberry Apple Crumb Pie marries sweet apples with tangy fresh cranberries and a perfectly crunchy crumb topping for a festive pie to celebrate the season.
Since I’d already spent so much time on this Cranberry Apple Crumb Pie recipe, I also worked out how to freeze a pie to bake later. My friends at OXO sent me their sweet new Glass 9″ Pie Plate. It’s made of thermal shock resistant borosilicate glass, meaning it goes from freezer to oven without needing to thaw. Y’all know that I had to test it out by freezing a pie!
OXO Glass Bakeware works beautifully! I love all of my OXO Glass Bakeware because it cooks evenly and has a generous rim around the edges. The rim around the bakeware makes me feel like I have a good grip on it while moving it from freezer to oven to table. The only thing worse than a soggy crumb topping is dropping a whole pie on the floor because it slipped out of my hands!
We’re not going to talk about how many times that I’ve done that, okay?
But we can talk about dishes for a second. As in, I hate washing more dishes than absolutely necessary. OXO also makes a Steel Pie Server that I’m in serious like with because it both cuts clean slices of pie and serves it up with one handy tool. One tool = less dishes to wash! With all of the holiday baking going on, washing fewer dishes is a big plus.
The OXO Good Grips Freezer-to-Oven Safe Glass 9″ Pie Plate is available on Amazon, as is the OXO Steel Pie Server.
Celebrate the season with a Cranberry Apple Crumb Pie!