Preheat your oven to 425✯ and remove the chilled pie crust from the refrigerator.įill the pie. Place the bowl with the crumble topping in the refrigerator. Combine all of the crumble ingredients in a large bowl and mix with a fork or your hands.Ĭhill. Make the crumble topping:įorm the crumble. Simmer and stir until the cranberries burst and the mixture begins to thicken and turn jammy. In small saucepan set over medium heat, combine the cranberries, sugar, orange juice, salt, and cinnamon. Make the cranberry filling:Ĭook the cranberries. Reserve 1/4 cup of the juices and combine this with the lemon juice. Transfer them to a colander set over a bowl to let the juices drain off. Pour the cooked apples onto a baking sheet so they can quickly cool to room temperature. Simmer, stirring frequently, for about 15 minutes.Ĭool. Transfer the apple mixture to a Dutch oven set over medium heat. Combine the apples, sugar, salt, and cinnamon in a large mixing bowl toss to coat.Ĭook the apples. Carefully place the dough into a pie dish and pierce it with a fork several times.
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. I used Jonagold apples in this Cranberry Dutch Apple Pie recipe, but other good choice are Granny Smith, Honeycrisp, Pink Lady, and Braeburn. Oats – Use old-fashioned oats, not quick oats.Butter – I recommend using unsalted butter let it sit on the counter to come to room temperature.Cranberries – You can use fresh or frozen.Brown sugar – I recommend using light brown sugar in this recipe, since it has a milder flavor.I’ve found that frozen pie crusts (as opposed to the refrigerated ones) usually taste most like homemade! 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.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.
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