Cranberry Dutch Apple Pie
This Cranberry Dutch Apple Pie is the perfect marriage of sweet-tart flavors, all topped with an irresistible brown sugar oat crumble. Just add a scoop of vanilla ice cream!
While a traditional double-crust apple pie is good, Dutch apple pie is better—you still get the flaky, buttery crust on the bottom, but you also get the added bonus of a brown sugar and oat crumble on top. (Which is also buttery, because let’s be real: you can never have enough butter when it comes to pastries.)
This particular Dutch apple pie takes things up another notch by adding a layer of tart cranberry jam, which adds a brightness and complexity you never knew Dutch apple pie needed, but it so does. The addition of cranberries balances all that sweetness from the apples and crumble topping. Yep, Cranberry Dutch Apple pie is going to be your new fave!
Serve it just warm enough that a scoop of vanilla ice cream will melt ever-so-slightly over the top and you’ve got yourself the coziest of fall treats. Or winter. Or heck, why not spring or summer? That’s what frozen cranberries are for!
What You’ll Need
Don’t be intimidated by the ingredient list for this Dutch apple pie recipe! It calls for a lot of pantry staples that you probably have on hand already.
For the pie crust:
- 9-inch pie crust – You can use the crust from my Nutella Pecan Pie recipe, use your own go-to pie crust, or save yourself some time and use store-bought. I’ve found that frozen pie crusts (as opposed to the refrigerated ones) usually taste most like homemade!
For the filling:
- Brown sugar – I recommend using light brown sugar in this recipe, since it has a milder flavor.
- Lemon zest
- Lemon juice
- Ground cinnamon
For the cranberry jam:
- Cranberries – You can use fresh or frozen.
- Orange juice
For the crumble topping:
- Butter – I recommend using unsalted butter; let it sit on the counter to come to room temperature.
- Oats – Use old-fashioned oats, not quick oats.
- Brown sugar
What Apples Are Best for Pie?
I used Jonagold apples in this Cranberry Dutch Apple Pie recipe, but other good choice are Granny Smith, Honeycrisp, Pink Lady, and Braeburn.
How to Make Cranberry Dutch Apple Pie
Ready to make some pie? (This is where you roll up your sleeves and declare, “I was born ready!”) Here’s what you’ll need to do.
Prepare the crust. Carefully place the dough into a pie dish and pierce it with a fork several times. Refrigerate for 20 minutes.
Make the pie filling:
Season the apples. Combine the apples, sugar, salt, and cinnamon in a large mixing bowl; toss to coat.
Cook the apples. Transfer the apple mixture to a Dutch oven set over medium heat. Simmer, stirring frequently, for about 15 minutes.
Cool. Pour the cooked apples onto a baking sheet so they can quickly cool to room temperature. Transfer them to a colander set over a bowl to let the juices drain off. Reserve 1/4 cup of the juices and combine this with the lemon juice.
Make the cranberry filling:
Cook the cranberries. In small saucepan set over medium heat, combine the cranberries, sugar, orange juice, salt, and cinnamon. Simmer and stir until the cranberries burst and the mixture begins to thicken and turn jammy.
Make the crumble topping:
Form the crumble. Combine all of the crumble ingredients in a large bowl and mix with a fork or your hands.
Chill. Place the bowl with the crumble topping in the refrigerator.
Prepare. Preheat your oven to 425ºF and remove the chilled pie crust from the refrigerator.
Fill the pie. Pour the cranberry mixture into the pie crust, followed by the apples. Pour the reserved apple juices and lemon juice over the apples, then sprinkle the crumble over the top.
Bake. Place the pie dish on a baking sheet and cover it tightly with foil. Bake for 25 minutes, then remove the foil and reduce the temperature to 350ºF; bake for another 30 to 35 minutes, or until the apples are tender and both the crust and crumble are golden brown.
Cool. Let the pie sit on a cooling rack for at least 3 hours before serving.
Tips for Success
Here are some hints and tips to help make your Cranberry Dutch Apple Pie perfect!
- Making the cranberries. While the cranberries are simmering, you can use a wooden spoon to smash them against the side of the pan. This releases their pectin, which will thicken the liquid. Note that as the cranberries cool, the juices will get thicker, so don’t panic if they have a more liquid-y consistency at first. If, after cooling, the berries don’t set, you can add a tablespoon of cornstarch, bring the mixture to a boil, and then cool.
- Crimping the crust. Without a top crust, it’s a good idea to crimp the bottom crust to keep the filling in place. I think the easiest (and most aesthetically pleasing) way to do this is to use your fingers to create a scalloped edge by pushing the edge of the crust down with an index finger, then using a finger and thumb on the other hand to pinch the pastry around it. Repeat until the whole crust is crimped.
- Spicing the pie. If you like, you can swap the cinnamon for a traditional apple pie spice.
How to Store
This Cranberry Dutch Apple Pie will keep at room temperature for up to 2 days; just cover it tightly with foil or plastic wrap. Beyond this, you’ll want to pop the pie in the refrigerator.
Can This Be Frozen?
Yes, you can freeze Dutch apple pie. Cover it tightly (I recommend a layer of plastic wrap and a layer of foil) and store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.
This Cranberry Dutch Apple Pie is the perfect marriage of sweet-tart flavors, all topped with an irresistible brown sugar oat crumble.
- 1 (9-inch) Pie Crust
- 3 1/2 pounds Apples, thinly sliced (Jonagold, or other baking apple)
- 1/2 cup sugar
- 1/4 cup Brown Sugar
- 1/2 tsp Lemon Zest
- 2 Tbsp Lemon Juice
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1 egg lightly beaten for egg wash
- 2 cups Cranberries
- 1/4 cup Orange juice
- 1/2 cup Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 1 cup Flour
- 1/2 cup Butter, softened
- 1 cup Oats
- 1/2 cup Brown Sugar
- Place the prepared crust in pie dish and poke with a fork several times. Refrigerate for 20 minutes.
For pie filling:
- Place sliced apples, sugar, salt, cinnamon in a large bowl and toss to coat thoroughly.
- Pour into a large dutch oven or large saucepan and heat over medium heat stirring frequently to soften the apples. Simmer apples gently for about 15 minutes.
- Pour out onto a baking sheet, and allow to cool to room temperature.
- Once cooled, pour into a colander over a bowl and allow to finish draining. Reserve 1/4 cup of the apple juice run-off and mix with lemon juice.
- In small sauce pan combine cranberries, sugar, orange juice, salt, and cinnamon.
- Over medium heat, simmer cranberries mixing gently until they burst. Simmer until the mixture begins to thicken and turn into a jam like consistency.
- If berries are too juicy and don’t set, add in 1 tablespoon of cornstarch. Bring to a boil again and then cool.
For Crumble Topping:
- In large bowl combine all ingredients and toss with a fork until crumble starts to form. Use hands if necessary to combine and large clumps will form.
- Chill until just before you are ready to bake the pie.
- Preheat oven to 425 degrees.
- Remove chilled pie crust from the fridge and pour in cranberry jam into the bottom of the dish.
- Top with cooled apples. Pour 1/4 cup apple/lemon juice mixture over the top of the apples.
- Sprinkle crumb coating over the top of the apples, evenly.
- Place pie onto a baking sheet to catch any over flow that might occur while baking. Cover pie lightly with foil and bake for 25 minutes.
- Remove foil, lower temperature to 350 and bake additional 30-35 minutes until apples are fully tender and crust and crumble are golden brown.
- Remove from oven and cool on cooling rack for at least 3 hours so the juice and apples all set.
- Slice, serve and devour.
Lightly adapted from America’s Test Kitchen Deep Dish Apple Pie.
Keywords: dutch apple pie, homemade apple pie, apple crumble pie