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Cranberry Caramel Apple Crumb Pie

Cranberry caramel apple crumb pie pairs tart cranberries and sliced apples under a buttery oat crumb topping. It bakes on a preheated baking sheet until golden, then gets a caramel drizzle after cooling.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling 4 hours
Total Time 5 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 3 lb apples Granny Smith and Honeycrisp mix, peeled, cored, and cut into 1/4-inch slices
  • 1 cup cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
For the crumb topping
  • 0.75 cup all-purpose flour
  • 0.5 cup rolled oats old-fashioned
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.125 tsp kosher salt
  • 6 tbsp unsalted butter melted
For the caramel drizzle
  • 0.33 cup caramel sauce

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

  1. Set a rack in the lower-middle position and place a rimmed baking sheet on it.
  2. Preheat the oven to 400°F.
Prepare the crust
  1. Fit the 9-inch refrigerated pie crust into a 9-inch pie plate and crimp the edge.
Make the filling
  1. In a large bowl, toss the apples and cranberries with the granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
Make the crumb topping
  1. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.
  2. Mix in the melted butter until clumps form.
Assemble and bake
  1. Spoon the filling into the crust, mounding it in the center, and scatter the crumb topping evenly over it.
  2. Set the pie on the preheated baking sheet and bake for 20 minutes.
  3. Reduce the oven to 375°F and bake for 45 to 55 minutes more, loosely covering the crust edge with foil if it browns too quickly, until the topping is golden and thick juices bubble at the edges.
Finish the pie
  1. Cool the pie on a wire rack for at least 4 hours.
  2. Drizzle with the caramel sauce before slicing.

Notes

For an evenly baked bottom crust, set the pie on the preheated baking sheet as directed. Refrigerate leftovers for up to 3 days; this pie can be frozen. For a dairy-free option, use dairy-free butter and caramel sauce and check that the crust is dairy-free.