This Apple Cranberry Pie with Oatmeal Cookie Crust is an amazing apple pie recipe with the most delicious crust I’ve ever tasted.
Of all of the fall pie recipes on my website, this Apple Cranberry Pie is one of my all-time favorites. Apple pie is good all on its own, but add cranberries to create some interest and pair it with this fabulous oatmeal cookie crust, and you will love every bite!
Oatmeal Cookie Crust:
Have you ever heard of a pie having an oatmeal cookie crust? Oatmeal cookies in an apple cranberry pie? What could be better! This pie has a substantial base of an oatmeal cookie crust. It’s the best tasting crust ever!! And it’s such an easy crust too because you just press it into the pie plate. This is a good pie to make for people who are “crust challenged!”
We went apple picking recently, and we brought home a boatload of apples. My family urged me to make a pie. Can’t have a bunch o’ apples without makin’ a pie, right? I begrudgingly set forth to make the best apple cranberry pie.
What are the best apples to use for apple pie?
It’s best to use a variety of apples when baking apple pie- maybe three different kinds. The best ones to use are Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn. They all have different textures and sweetness, so combining them works out great.
Apples and Cranberries!
Apple pie is an everyday classic. I prefer to add a handful of cranberries once in a while… just because they add a splash of color and a little tartness to to counteract all that sweet stuff. You can certainly use all apples to make this pie (but it won’t be nearly as pretty!)
The apples and cranberries are tossed with lemon juice and zest, as well as spices, a bit of flour, and a small amount of sour cream. More delicious oatmeal cookie crumbs are sprinkled on top.
The baked product turns out one amazing Apple Cranberry Pie. The crust is very much cookie-like, and its pairing with the apple pie filling is wonderful. Serve it warm, and add a scoop of vanilla ice cream if you’re feeling a little wild and crazy. I would liken this to a really good apple crisp, rather than a classic apple pie.
If you like this pie, you might also enjoy my Cinnamon Apple Pie Cake and this Apple Butter Pie. Upside Down Apple Pecan Pie, Classic Double Crust Apple Pie, and Pear Crumb Pie are also delicious pie recipes!
Apple Cranberry Pie with Oatmeal Cookie Crust
- 3 cups old fashioned (rolled) oats
- 1 cup all-purpose flour
- 1 cup (2 sticks) butter, melted
- 6 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 7 cups peeled and thinly sliced apples (see Recipe Notes below)
- 1 cup cranberries, fresh or frozen
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons all purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup sour cream
PREPARE THE CRUST:
- Combine all of the crust ingredients in a medium-sized bowl, and mix well. Reserve about a cup of the crust mix for the topping and set aside. Press the rest of the crust mixture firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan (or 9-inch deep dish), forming a thick crust.
- Preheat the oven to 375°F.
PREPARE THE FILLING:
- Place the sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add the lemon zest. Sprinkle in the flour and mix again. Gradually add the brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed. Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.
- Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).
- Serve hot, warm or at room temperature.
- *It's best to use a mixture of apple varieties for apple pie. These are the best kinds to use for pie: Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn.
- *If you use a smaller pie pan, 7 cups of apples might be slightly too many apples- use your judgment... they should mound nicely.
- *Depending on how thick you'd like the crust, you may have some crust mix left over. Use any remaining crust crumbs in little ramekins to make a couple of extra "apple crisps!"
- *This is doubly good with a nice scoop of vanilla ice cream.