Cranberry Crumb Pie

5 from 4 reviews

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 mins

Bake Time1 hr

Total Time1 hr 30 mins

Servings:8 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

5 oz all purpose flour (1 cup)
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.

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