Cranberry Crumb Pie
An all-cranberry pie with a cinnamony oat crumb. Use fresh or frozen berries (don’t thaw them), and cool the pie for at least an hour so the filling sets.
servings
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Ingredients
- 1/2 recipe Pie Crust
- 16 oz fresh or frozen (defrosted) cranberries
- 12 oz granulated sugar (1 1/2 cups)
- 1 1/4 oz corn starch (1/4 cup)
- 1 each orange (finely grated zest)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Crumb Topping (see note)
- 5 oz all purpose flour (1 cup, see note)
- 3 oz old fashioned rolled oats (1 cup)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 4 oz brown sugar (1/2 cup)
- 2 oz granulated sugar (1/4 cup)
- 6 oz unsalted butter (cool and slightly pliable)
Instructions
- Preheat the oven to 350°F (175°C). Roll the pie dough to line a 9" deep dish pie pan. Crimp the edges with a fork or your fingers.
- In a large bowl toss together the cranberries, granulated sugar, corn starch, orange zest, cinnamon and ginger. Pour the cranberries into the dough-lined pie plate.16 oz fresh or frozen (defrosted) cranberries, 12 oz granulated sugar, 1 1/4 oz corn starch, 1 each orange, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger
- Combine the flour, oats, baking soda, salt, cinnamon, ginger, brown sugar and granulated sugar in a large mixing bowl or in the bowl of a food processor. Mix to combine the ingredients or pulse a few times in the processor.5 oz all purpose flour, 3 oz old fashioned rolled oats, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 4 oz brown sugar, 2 oz granulated sugar
- Toss in the butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. If working in a food processor, pulse until the butter is fully combined and the dough begins to form clumps.6 oz unsalted butter
- Crumble the topping evenly over the cranberry filling.
- Place the pie on a sheet tray and bake until golden brown and the fruit in the middle of the pie is actively bubbling - about 1 hour.
- Cool completely, at least 1 hour, to set the filling before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make a double crust pie
omit all the ingredients listed under the "Crumb Topping" heading in the recipe card. Fill the bottom crust with the berries and brush the edges of the dough with egg white. Top with dough and crimp the edges. Cut a vent hold in the middle of the top to let steam escape. Brush the top crust with egg white and sprinkle with granulated sugar. Bake until the crust is golden and the juices in the middle of the pie are bubbling.Storage
Cranberry Pie will keep at room temperature for 2-3 days. Do not refrigerate the pie after baking. Leftover slices can be frozen and reheated before serving. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!