Plump red cranberries and sweet apples in a cream cheese pie crust topped with a delicious brown sugar oat crumble. Tastes like an apple crisp (with a twist) in a pie crust.
Prep Time1 hourhr15 minutesmins
Cook Time50 minutesmins
Chill Pie Dough1 hourhr
Total Time3 hourshrs5 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Crumble Pie, Apple Pie, Cranberry Apple Crumble Pie, Cranberry Apple Pie
Servings: 8slices
Equipment
1 9-inch pie pan
1 Rolling Pin
Ingredients
Cream Cheese Pie Crust
1call-purpose flour
2Tgranulated sugar
3/4tspsalt
6Tcold butter, cut into 1" chunks
3ozcold cream cheese, cut into 1" chunks
1/2tspvanilla extract
Brown Sugar Oat Crumble Topping
1/2clight brown sugar,packed
1/2cquick-cooking oatmeal
1/3call-purpose flour
pinchsalt
1/4ccold butter, cut into 1" chunks
Cranberry Apple Filling
2largesweet apples, peeled, cored, and sliced into 1/4-in slices, (about 2c)
2cfresh or frozen cranberries, (if frozen, don't thaw before using)
2/3cgranulated sugar
1/4tspground cinnamon
1tspcornstarch
Instructions
Cream Cheese Pie Crust
Combine the flour, sugar, and salt in a mixing bowl. Add the butter and cream cheese chunks and toss them a bit until they're covered in flour. Using your fingertips, pinch butter and cream cheese chunks into flour, drizzling in vanilla extract as you work, until the mixture resembles coarse crumbs.
1 c all-purpose flour, 2 T granulated sugar, 3/4 tsp salt, 6 T cold butter, cut into 1" chunks, 3 oz cold cream cheese, cut into 1" chunks, 1/2 tsp vanilla extract
Gather dough into a ball the best you can (it will be fairly dry), and gently knead in the bowl very briefly, about 15 seconds. Flatten into a disc. If you have any bits of dough that won't stick, put them on top. Wrap the disc in plastic wrap and chill for 1 hour.
Brown Sugar Oat Crumble Topping
In a small mixing bowl, combine brown sugar, oats, flour, and salt. Toss in the cold butter chunks, and use your fingers to rub the butter into the sugar mixture until it's in pea-sized pieces. Chill topping until you're ready to use it.
1/2 c light brown sugar,, 1/2 c quick-cooking oatmeal, 1/3 c all-purpose flour, pinch salt, 1/4 c cold butter, cut into 1" chunks
Roll out and par-bake the crust
Preheat oven to 350°F
Roll out chilled pie dough on a lightly floured surface until it's about a 12" round. Place in your pie pan and trim the edges so you have about a 1" overhang. Fold the overhang under so you have a clean, thick edge, and crimp the edge however you like. Tip: A simple way to crimp your edges is pressing it with a fork (like you would a peanut butter cookie).
Par bake your crust like so:Using the tines of a fork, prick the bottom of the pie crust all over. Line the pie crust with a piece of parchment paper, making sure it overhangs the edges of the pan. Fill to the top with pie weights, dried beans, or uncooked rice. Bake for 15-17 minutes. Remove the crust from the oven and use the edges of the parchment paper to lift your pie weights out of the pan. Place the crust back into the oven and bake for another 5-6 minutes, or until it is just beginning to brown.
Remove the crust from the oven, and let it cool minutes while you make the filling.
Cranberry Apple Filling
In a large mixing bowl, combine apples and cranberries.
2 large sweet apples, peeled, cored, and sliced into 1/4-in slices,, 2 c fresh or frozen cranberries,
Stir together sugar, cinnamon, and cornstarch in a small bowl, then add it to the apples and cranberries. Mix thoroughly.
Pour the filling into the par-baked crust. Top with the brown sugar oat crumble.
Bake for 45-55 minutes, or until filling is bubbling and topping is beginning to brown. Tip: Check it after 30 minutes, and if the crust edges are getting dark, cover them with strips of foil.
Remove pie from oven and let it cool completely on a cooling rack. Slice and serve either alone or topped with a scoop of ice cream or a dollop of whipped cream.
If you have leftovers, wrap in plastic wrap and refrigerate for up to 3 days.