Oat & Apple Cranberry Pie

This Oat & Apple Cranberry Pie combines a wholesome oat-and-apple crust with a spiced apple filling studded with tart dried cranberries and bright orange zest. A single egg binds rolled oats, grated apple, and chopped almonds into a tender, naturally gluten-light dough. The filling features hand-peeled apples simmered with honey, cinnamon, and ginger until meltingly soft, then accented with chewy cranberries. Baked until bubbly and golden, this pie offers a balance of sweet, tart, and warm spice in every bite. Perfect for brunch, afternoon tea, or a cozy dessert, it celebrates seasonal apples and pantry staples in a deceptively simple yet impressive presentation.

Cooking Time

• Preparation: 25 minutes

• Chilling Dough: 30 minutes

• Filling & Assembly: 20 minutes

• Baking: 45–50 minutes

• Cooling: 15 minutes

• Total Active Time: 70 minutes

• Total Passive Time: 45–50 minutes

Ingredients

For the Crust (Oat Dough):

• 180 g (6.4 oz) rolled oats

• ~150 g (5 oz) apple, peeled and grated

• 1 large egg

• 30 g (1 oz) raw almonds, finely chopped

For the Filling:

• ~800 g (28 oz) apples (about 4–5 medium), peeled, cored, and sliced 5 mm thick

• 30 g (1 oz) dried cranberries

• Zest of ½ orange

• 1 tsp ground cinnamon (or to taste)

• ¼ tsp ground ginger (or to taste)

• 2–3 tbsp honey (optional, depending on apple sweetness)

Equipment:

• 23 cm (9 in) pie dish

• Mixing bowls, spatula, grater, knife

• Parchment paper (optional)

Step-by-Step Cooking Directions

1. Make the Crust Dough: In a food processor or large bowl, pulse or mash 180 g rolled oats with 30 g chopped almonds until oats are coarsely ground. Stir in the grated apple and crack in the egg. Mix with a spatula until a sticky, uniform dough forms.

2. Chill the Dough: Press the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm up. This chilling prevents spreading in the oven.

3. Prepare the Filling: While dough chills, combine sliced apples, dried cranberries, orange zest, cinnamon, and ginger in a bowl. Add honey if desired for extra sweetness, then toss gently to coat every slice.

4. Preheat Oven: Preheat to 180 °C (350 °F). Grease your pie dish lightly or line with parchment.

5. Press Crust into Dish: Remove dough from fridge. Press two-thirds of it evenly into the bottom and up the sides of the pie dish, creating a 5 mm–thick shell. Reserve the remaining dough for a crumble or decorative top.

6. Assemble the Pie: Spoon the apple–cranberry filling into the crust, mounding slightly in the center. If you have leftover dough, crumble or slice it into strips and arrange over the top in a lattice pattern or scatter loosely for a rustic look.

7. Bake: Place pie on a rimmed baking sheet to catch any drips. Bake 45–50 minutes, rotating halfway, until the apples are tender, filling is bubbling, and crust is golden brown.

8. Cool & Serve: Let the pie rest 15 minutes on a wire rack before slicing—this helps the filling set. Serve warm or at room temperature, perhaps with a dollop of whipped cream or scoop of vanilla ice cream.

Nutritional Information

(Per serving; yields 8 slices)

• Calories: 280 kcal

• Protein: 4 g

• Total Fat: 8 g

  • Saturated Fat: 1 g

• Carbohydrates: 50 g

  • Sugars: 25 g

  • Dietary Fiber: 6 g

• Cholesterol: 35 mg

• Sodium: 5 mg

• Vitamin C: 10% DV

• Calcium: 4% DV

• Iron: 8% DV

The Origins and Popularity of the Recipe

Fruit pies have been beloved in North America since colonial times, when European settlers adapted English pastry techniques to local fruit harvests. Oat-based crusts reflect Scottish and Irish traditions of using oats in breads and puddings. Cranberries, indigenous to North America, became early pie ingredients thanks to their long shelf life and tart flavor that balanced sweet fillings. Modern variations pair oats, nuts, and minimal refined flour for a hearty, textured base. This Oat & Apple Cranberry Pie nods to those traditions while embracing whole-grain, naturally sweetened baking that resonates with today’s health- and flavor-conscious home bakers.

Reasons Why You’ll Love This Recipe

• Whole-Grain Crust: Rolled oats and almonds deliver nutty flavor and fiber.

• Naturally Sweetened: Rely on apple sugars and optional honey, not refined white flour and butter.

• Vibrant Filling: Tart cranberries and bright orange zest brighten each bite.

• Make-Ahead Friendly: Dough can be prepared a day ahead; pie stays good for days.

• Vegetarian & Adaptable: Swap almonds for walnuts or pumpkin seeds to suit allergies and taste.

Health Benefits

• High Fiber: Oats, apples, and cranberries support digestion and satiety.

• Antioxidant-Rich: Cranberries and cinnamon contain polyphenols that protect cells.

• Heart-Healthy Fats: Almonds supply monounsaturated fats for cardiovascular health.

• Reduced Refined Sugar: Minimal added sweeteners keep glycemic impact lower.

• Vitamin C Boost: Apples and orange zest add micronutrients and immune support.

Serving Suggestions

• Serve warm with a scoop of vanilla or cinnamon ice cream for dessert.

• Accompany with a dollop of Greek yogurt and drizzle of maple syrup for brunch.

• Pair with a strong black tea or spiced chai to echo the pie’s warm spices.

• Present slices alongside sharp cheddar cheese for a savory-sweet contrast.

Common Mistakes to Avoid

• Skipping Dough Chill: An unchilled oat dough spreads excessively and bakes crumbly.

• Overfilling: Heaping the filling can lead to spillage; leave a 5 mm gap below the rim.

• Uneven Apple Slices: Consistent 5 mm thickness ensures uniform baking.

• Dry Dough: If oats seem too absorbent, add a teaspoon of water to bind.

• Under-baking: Ensure bubbling filling and golden edges before removing.

Pairing Recommendations

• Wine: A late-harvest Riesling or demi-sec Champagne complements tart cranberries.

• Beer: A malty amber ale or spiced winter ale highlights the pie’s spices.

• Non-Alcoholic: Sparkling apple cider or ginger kombucha echo fruity notes and add effervescence.

Cooking Tips

• Blanch Almonds: For a smoother dough, blanch and peel almonds before chopping.

• Use a Rimmed Sheet: Catch leaks and prevent oven spills.

• Control Sweetness: Taste the apple filling before baking; adjust honey as needed.

• Decorative Top: Save 50 g dough for leaf-cut shapes rather than a full crust.

• Storage: Cover cooled pie loosely; refrigerate up to 4 days and reheat gently.

Similar Recipes to Try

• Rustic Pear & Hazelnut Galette – Free-form tart with seasonal pears.

• Mixed Berry Oat Crumble – Berry filling with buttery oat-nut topping.

• Pumpkin & Cranberry Hand Pies – Individual portable pies for fall.

Variations to Try

• Gluten-Free: Use certified gluten-free oats and nut flour in place of almonds.

• Vegan: Substitute egg with flax “egg” (1 tbsp ground flax + 3 tbsp water) and omit honey.

• Spice Boost: Add ¼ tsp ground cardamom or nutmeg to the filling.

• Tropical Twist: Swap half the apples for diced pineapple and use lime zest instead of orange.

Ingredient Spotlight

Rolled Oats: Oats bring structure, chew, and a slightly sweet, nutty flavor to the crust. Their soluble fiber (beta-glucan) supports healthy cholesterol levels, and they pair beautifully with both nuts and fruit.

Conclusion

This Oat & Apple Cranberry Pie demonstrates how simple, whole ingredients can yield an elegant, comforting dessert. The combination of a fiber-rich oat-almond crust, warmly spiced apples, and bright cranberries ensures every slice delivers texture, flavor, and satisfaction. Whether you’re baking for a holiday gathering, weekend brunch, or cozy night in, this recipe offers versatility, healthful benefits, and make-ahead convenience. With tips, variations, and pairing ideas at your disposal, you’re ready to bake and savor a slice of seasonal goodness.

Frequently Asked Questions

1. Can I use quick-cooking oats?
   Quick oats may yield a softer, less structured crust; rolled oats are recommended.

2. Why grate apple into the dough?
   Grated apple adds moisture and binds without excess flour or butter.

3. How do I prevent soggy bottom?
   Ensure the oven is fully preheated and bake on the lower rack for even bottom heat.

4. Can I freeze this pie?
   Yes—wrap cooled pie tightly and freeze up to 2 months; thaw overnight and reheat.

5. What’s the best apple variety?
   A mix of tart (e.g., Granny Smith) and sweet (e.g., Honeycrisp) adds depth.

6. How do I adjust spice level?
   Increase or decrease cinnamon and ginger to taste; add a pinch of cloves for warmth.

7. Is honey necessary?
   Optional—honey balances tart cranberries but you may omit if apples are very sweet.

8. Can I use fresh cranberries?
   Fresh berries work; simmer them briefly in sugar water before assembling.

9. How do I make a decorative crust?
   Reserve dough scraps to cut shapes or weave a lattice atop the filling.

10. What dairy-free options exist?
    Omit egg or use vegan binder; ensure all ingredients are free from dairy.