Cranberry Crumb Pie Recipe

A slice of cranberry pie on a white plate.

5 from 7 reviews

Cranberry Crumb Pie Recipe

Cranberry Crumb Pie celebrates the gloriously tangy flavor of the indigenous American berry. The pure cranberry filling is perfectly complimented by a sweet and chunky brown sugar crumb topping.

Prep Time30

Bake Time1

Total Time1 30

Servings:10 servings

Ingredients

1/2 each Perfect 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.
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.
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.
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 to set the filling before slicing.

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 eliminate 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.

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