Vegan Apple Cranberry Crumble Pie

November 9, 2017

Vegan Apple Cranberry Crumble Pie is the best version of pie, made with seasonal flavors of cranberry and apple and topped with a crunchy brown sugar crumbles all atop a flaky crust. Just like with your other favorite pies, a generous scoop of vegan vanilla ice cream makes every bite even better! 

Vegan Apple Cranberry Crumble Pie

Thanksgiving is fast approaching and I’ve been thinking about the foods I’d like to make for the big day.

While I’ve experimented with a lot of the pumpkin related fall flavors and a few apple sweet treats, I wanted to dabble into something a bit more complex.

Cranberries are definitely my go to fruit when making my coveted cranberry sauce for Thanksgiving, however, I’ve never truly used them in baking. I know, crazy, right?

While cranberries on their own are a bit tart, I still wanted to try a new flavor just before the holiday season by pairing them apples.

Plus, I’m a lover of pie, so this worked perfectly! Usually, these flavors are made as a crumble, but why not take it one step further into making it a pie!

Yes, that’s what I thought too. Anyway, to make things easier, I used frozen cranberries, which were super plump and easy to throw inside as the filling along with the sliced granny apples. Quick and easy is my motto!

My pie crust wasn’t made from scratch, but it was a frozen pie crust, which saved me a ton of time.

While many frozen pie crusts aren’t perfectly made, I would definitely recommend this one: Marie Callender’s, Pastry Pie Shells, which was super flaky and buttery once baked. Pure perfection!

Frozen pie crusts are definitely a great idea for the holidays, especially when making a lot of other foods and wanting to prep beforehand and save time.

Oh and I’m super excited to have finally found an awesome dairy-free ice cream that I love! So Delicious has a great array of ice cream flavors that are made of coconut milk (and others) and after trying their vanilla bean flavor with a nice slice of pie, I must say that I’m a believer, Ya’ll!

Be sure to check them out for other amazing flavors such as VERY VANILLA, CAPPUCCINO, SALTED CARAMEL CLUSTER, and so many other fun flavors.

Plus, you can also find ice creams on their site that are made from cashew milk, almond milk, and soy milk as well.

My family and I solely drinks the So Delicious’ brand milks, therefore, the ice cream was a no-brainer.

My little guy loves this ice cream as well, so I would definitely recommend this healthier alternative for your little one without all the added sugars and fat.

Vegan Apple Cranberry Crumble Pie

Need some other Apple inspiration for the holidays? Check out:

Apple Cinnamon Crumble Pull Apart Bread 

Cinnamon Chia Oatmeal with Caramelized Apple

Vegan Apple Cinnamon Pancakes

Vegan Apple Cranberry Crumble Pie

Let’s dig right into this recipe, shall we?

Preheat your oven to 375 degrees Fahrenheit. Preheat frozen pie crust as instructed and remove from oven and set aside.

For the Crumble Topping:

Mix pure cane sugar, brown sugar, cinnamon, nutmeg, rolled oats, maple syrup, and salt together in a medium bowl with a spatula. Then add melted vegan butter and mix well. Add organic all-purpose flour and mix until well incorporated. Place in the refrigerator until ready to use.

For the Filling:

Add organic all-purpose flour, pure cane sugar, brown sugar, cinnamon, nutmeg and orange zest in a large bowl. Stir well so that the mixture is combined. Then add sliced apples and cranberries and toss with a spatula so that they are evenly coated in the mixture. Add everything to your prepared pie crust and evenly spread.

Grab chilled crumble mixture from the refrigerator and evenly sprinkle crumble mixture over the apple-cranberry mixture until the entire pie is fully covered.

Bake for 40-50 minutes in the oven OR until apples and cranberries are bubbling through the crumbs and the topping is golden brown!

Remove from the oven and let it cool for 10-15 minutes. Slice your pie and serve with a few scoops of vegan ice cream, if desired.

Bon Appetite!

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VEGAN APPLE CRANBERRY CRUMBLE PIE

Vegan Apple Cranberry Crumble Pie

Vegan Apple Cranberry Crumble Pie

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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Ingredients

Filling:

  • 6 medium granny apples, peeled + diced
  • 2 cups cranberry, fresh or frozen
  • 1/2 cup organic pure cane sugar (Vegan-approved!)
  • 1/4 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 Tbsp arrowroot starch (See Notes!)
  • 1/4 cup organic brown sugar (I use Sugar in the Raw)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp orange zest

Crumble Topping:

  • 1/3 cup organic brown sugar (I use Sugar in the Raw)
  • 1/3 cup pure cane sugar (Vegan-approved!)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup vegan butter, softened
  • 2 Tbsps pure maple syrup
  • 1/2 cup organic all-purpose flour (I use Bob’s Red Mill)
  • 1/2 cup rolled oats (I use Bob’s Red Mill)

Other:

  • 1 frozen pie crust (Vegan-approved; See Notes for Homemade!)

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Preheat frozen pie crust as instructed and remove from oven and set aside.

For the Crumble Topping:

  • Mix pure cane sugar, brown sugar, cinnamon, nutmeg, rolled oats, maple syrup, and salt together in a medium bowl with a spatula. Then add melted vegan butter and mix well. Add organic all-purpose flour and mix until well incorporated. Place in the refrigerator until ready to use.

For the Filling:

  • Add organic all-purpose flour, pure cane sugar, brown sugar, cinnamon, nutmeg and orange zest in a large bowl. Stir well so that the mixture is combined. Then add sliced apples and cranberries and toss with a spatula so that they are evenly coated in the mixture. Add everything to your prepared pie crust and evenly spread.
  • Grab chilled crumble mixture from the refrigerator and evenly sprinkle crumble mixture over the apple-cranberry mixture until the entire pie is fully covered.
  • Bake for 40-50 minutes in the oven OR until apples and cranberries are bubbling through the crumbs and the topping is golden brown!
  • Remove from the oven and let it cool for 10-15 minutes. Slice your pie and serve with a few scoops of vegan ice cream, if desired.
  • Bon Appetite!

Tips & Tricks

FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent.
SWEETENER: Instead of maple syrup you can always use agave as a sweetener.
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
HOMEMADE CRUST: In a large bowl, add 2 cups all-purpose flour, 1 cup pastry flour, pinch of sea salt, pinch of cinnamon, and 2 Tbsps organic pure cane sugar, whisking them all together. Add 1 cup cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly. Pour the cold apple cider vinegar-water mixture (1 cup water + 2 Tbsps apple cider vinegar) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!** Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight. Once chilled, remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
 
 

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Vegan Apple Cranberry Crumble Pie

There you have it Ya’ll! Grab a slice of Vegan Apple Cranberry Crumble Pie and enjoy!

ORCHIDS + SWEET TEA

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    • Thanks so much Melanie! Yes, I love the crunch from a good Crumble pie too! Surprisingly, Apple and cranberry are awesome together!

  1. I love the combo of apple and cranberry! I usually make a apple-cranberry sauce to go along with the (decidedly unvegan) Christmas Ham. This pie sounds amazing! I love cutting out cow’s milk when I can, so I think I’ll give this one a try this season.

    • Thanks so much Darlene! That sounds awesome! I’m definitely trying Apple cranberry sauce this Thanksgiving, so you’ve given me more confidence to actually give it a try! I’m sure it’s absolutely yummy with ham! Haha! Be sure to let me know how it turns out if you do decide to try it! Happy holidays when it arrives!

  2. This looks so yummy Shanika!! Love your photos!! And thanks for the tip about the pie crust (Making pie crust is one of my unfavorite baking jobs). Hope you are are having fun anticipating Thanksgiving– I’m counting down the days here until the kids come in the door! hugs hugs blog-friend.

    • Thanks so much Rhonda! Yes, I hate making pie crust too! Haha! That makes two of us! I’m definitely anticipating Thanksgiving and the whole bit! I could only imagine the great times you’ll have with your entire family! Hugs and more hugs! ?

    • Thanks so much Lindsey! Yes, it’s definitely a perfect combo and great dish for Thanksgiving! Wishing you a great upcoming holiday!