This is the ultimate apple pear cranberry pie recipe for autumn filled with seasonal fruits and topped with crumble brown sugar oat streusel!
And if you enjoy this recipe, you'll love my cranberry apple bread pudding with maple cream sauce.
Why You'll Love this Recipe
Fall Flavors - Fresh apples, pears, dried cranberries, and maple combine for the best autumn pie between a flaky buttery crust and oat crumb copping.
Simple to Make - No fancy tools or technique needed. This easy one crust pie recipe is great for beginner bakers!
Great for Holiday Dinners - This apple pear and cranberry pie presents beautifully so it deserves a spot on your holiday table. We love unique pie recipes around here. Everybody loves my bourbon sweet potato pie for Thanksgiving and caramel apple pie is another fave. And try my berry slab pie or ginger cherry pie for the summertime!
What You'll Need for this Recipe
Apples and Pears combine for a magical filling. Use Honeycrisp apples for the sweetest flavor, Fuji (or similar) for something more balanced or Granny Smith apples (green apples) for some tart contrast. Or use a combination of different apples! I don't recommend using apple pie filling here.
Cranberries - I prefer dried cranberries because they rehydrate in the pie and become juicy and tender. But you can use fresh cranberries cup for cup in place of dried, if you like. Fresh cranberries will soften to the texture of a compote but not be as sweet. You can also use a quarter cup of whole cranberry sauce and reduce the sugar in the filling by a quarter cup.
Walnuts add subtle crunch to the pear pie filling. You can use halves or pieces and supplement or substitute with pecans, if needed.
Warming Spices like cinnamon, clove, ginger, and nutmeg round out the flavor profile. Use the best quality ground spices you can access.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Make Ahead - You can prep some or all of the components of this pie days ahead of time. The bottom crust is even freezer-friendly and keeps for months!
Sweetener - I use brown sugar, granulated sugar, and maple syrup in this recipe for a combination of texture, sweetness, and autumnal flavor. Feel free to swap in your favorite sweeteners like honey, agave, coconut sugar, etc.
Crust - Short on time? Use a refrigerated pre-made pie crust from the grocery store, if needed, to speed things up.
Vegan - Make this pie recipe vegan by using plant based butter in the crusts and filling!
How to Make a Dutch Crumb Pie with Apples, Pears, and Cranberries
Step One: Combine crust ingredients and form into a disc then wrap in plastic and chill.
Step Two: Mix up filling ingredients until fruit is evenly coated.
Pro Tip #1: You can mix the all butter crust by hand, with a food processor or using a pasty blender.
Pro Tip #2: You can make the all-butter bottom crust several days in advance (even months in advance if you freeze it) because it needs to chill in the fridge before baking. At minimum, give it 30 refrigerated minutes before assembling and baking your pie.
Step Three: Mix up the streusel oat top crust ingredients.
Step Four: Roll out the crust and place in pan.
Pro Tip #3: Since there's no par baking and a lot of filling, I like to use a glass pie pan to see the bottom crust become golden.
Step Five: Place filling into pie crust.
Step Six: Press oat topping into filling.
Step Seven: Transfer prepped pie to oven and bake until crust is golden brown and filling is bubbly.
Pro Tip #4: Place a baking sheet on the oven rack beneath your pie pan to catch any spills in case any of the filling bubbles over.
Pro Tip #5: Bake on the middle rack so that the pie bakes evenly top to bottom.
Frequently Asked Questions
Place a baking sheet on the oven rack beneath your pie pan or line it with foil. This will catch any spills and be much easier to clean than pie filling dripping onto the bottom of the oven and burning.
Because this pie has both top and bottom crusts, I recommend baking on the middle rack so that each one bakes evenly. Baking on the top rack is more likely to burn the streusel before the bottom crust cooks through. And using the bottom rack may overcook the bottom crust while you end up with a soggy topping.
Anjou pears and bartlett pears are great for making pies. You can use green or red varieties. I like to incorporate one of each! Texture-wise, grab firm pears that are not as ripe so that they won't become too soft during baking.
Store covered in the refrigerator for up to five days.
You can freeze the pie unbaked for up to three months! Just wrap it snugly in plastic wrap then again in foil. When ready to bake, don't thaw just put it straight into the preheated oven.
How to Serve
The streusel topping is crumbly and made with butter, flour, and sugar. This is the kind of top you see on Dutch apple pies. So it pairs perfectly with scoops of cold vanilla ice cream. This is a wonderfully unique apple pie recipe for Thanksgiving and if you enjoy it, I guarantee you'll love my super moist applesauce bread with crumb topping.
Get all the way together for Thanksgiving with my holiday dinner guide!
More Fall Baking Recipes
I hope a warm slice of oat streusel apple cranberry pie with walnuts gives you all the fall feels. And sharing is caring so be sure to pin this dried cranberry apple pie recipe for later and follow me on Pinterest. Thanks for reading!
Apple Pear Cranberry Pie with Oat Streusel topping
- 2 mixing bowls
- 1 kitchen spoon
- 1 Rolling Pin
- 1 8-inch pie pan
For the Apple Pear Cranberry Filling
- 2 Honeycrisp apples
- 2 pears
- ½ cup dried cranberries
- ⅓ cup walnut pieces
- ¼ cup brown sugar not packed
- 1 tablespoon granulated sugar
- 1 tablespoon maple syrup drizzle
- 1 tablespoon flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon clove ground
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the All-Butter Crust
- 1 ¼ cup flour
- ½ cup cold butter cut into cubes
- 1 tablespoon cold water
- ½ teaspoon sea salt
For the Oat Streusel Topping
- 1 cup flour
- ⅓ cup brown sugar
- ½ cup old fashioned oats
- ¼ cup butter melted
- Make the pie crust by incorporating sea salt, flour, and butter until a coarse, sandy-looking meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 350 degrees then start the filling.
- Peel and core apples and pears then cut into one-inch pieces. Add fruit pieces to a bowl, followed by dried cranberries, lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, clove, and maple syrup. Stir and toss until evenly coated.
- Next make the streusel topping. Combine flour, old-fashioned oats, brown sugar, and melted butter until uniform and no pockets remain. The mixture will be thick.
- Roll out the chilled pie dough and place over top of a round 8-inch pie pan then press into place.
- Fill pan with pie filling and spread it around, as needed, to cover the crust and have a relatively even top.
- Spoon streusel topping onto pie filling until covered. Press streusel into pie dough around edges of pan.
- Transfer pie to preheated oven and bake for about one hour. Bottom crust should be firm and golden brown. The filling should be thickened, bubbly, and sticky. The streusel topping should be golden brown and firm to the touch.