Why You’ll Love Crab Apple Cranberry Honey Pie Recipe
I love this recipe because it captures the essence of fall in every slice. The cranberries add an unexpected tartness, the crab apples hold their shape beautifully, and the honey gives the filling a warm, subtle sweetness. It’s a pie that feels both traditional and refreshingly different, making it perfect for early fall baking or for adding a twist to a holiday dessert table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the pastry 1 1/4 cups all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 8 tablespoons unsalted butter, cold 3–6 tablespoons ice cold water
for the filling 8 small crab apples, quartered and cored (no need to peel) 6 oz (1/2 bag) fresh or frozen cranberries 2/3 cup sugar 1/2 teaspoon cinnamon 3 tablespoons orange juice 1/4 cup liquidy neutral honey
Directions
I begin by preparing the crust. In a bowl, I combine the flour, sugar, and salt. I cut in the cold butter until the mixture looks like coarse sand with some larger butter pieces.
I add 4–5 tablespoons of ice water and use a fork to bring the dough together, adding more water only as needed until the dough forms a slightly crumbly ball.
I turn the dough onto a lightly floured surface, shape it into a flattened disc, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour and up to 24 hours.
I preheat the oven to 400 degrees F and spray an 8-inch cast iron pan (or an 8–9 inch pie plate) with baking spray.
I roll the chilled dough into a 12-inch round and transfer it to the prepared pan. I fold the edges under to create a high rim and crimp as desired.
I sprinkle one-third of the sugar into the bottom of the crust and add the orange juice.
I place the crab apple pieces cut-side down to fill the dish, then sprinkle cranberries over the gaps. I top everything with the remaining sugar and the cinnamon.
I bake the pie at 400 degrees F for 10 minutes, then reduce the temperature to 375 degrees F and continue baking for about 1 hour, until the juices bubble thickly and the crust is deep golden. I cover the edges with foil if they brown too quickly.
When the pie comes out of the oven, I brush the crust with honey and drizzle the remaining honey over the hot fruit. I let the pie cool for 1 hour before cutting.
I sometimes add a pinch of nutmeg or allspice to warm up the flavor.
I use maple syrup instead of honey for a deeper, earthier sweetness.
I mix in a handful of chopped pecans or walnuts for texture.
I replace some of the crab apples with firm baking apples if I want a milder tartness.
I glaze the finished pie with a simple powdered-sugar icing for a sweeter finish.
Storage/Reheating
I store the pie covered at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I warm slices in a 300-degree F oven for about 10 minutes to re-crisp the crust. The pie also freezes well once fully cooled; I wrap it tightly and freeze for up to 2 months.
FAQs
Do I need to peel the crab apples?
No, I leave the skins on—they soften beautifully during baking.
Can I use regular apples instead?
Yes, I substitute firm baking apples and slice them thinly.
Can I make the crust ahead of time?
Yes, I refrigerate it for up to 24 hours or freeze it for later.
Why is the pie baked so long?
Crab apples need time to soften and release their juices, and the cranberries thicken as they burst.
Can I reduce the sugar?
I can reduce it slightly, but the cranberries may make the pie more tart.
Can I use store-bought crust?
Yes, it works fine if I need a shortcut.
Should the honey go on before or after baking?
I add it after baking so it soaks into the warm fruit instead of burning.
How do I keep the crust from getting soggy?
Baking the pie at a high temperature initially helps set the bottom crust.
Can I add thickener?
The cornstarch isn’t necessary, but I can add a tablespoon if I prefer a very thick filling.
Can I use frozen cranberries?
Yes, I add them straight from the freezer without thawing.
Conclusion
I love making this Crab Apple Cranberry Honey Pie because it’s rustic, vibrant, and full of autumn character. The balance of tart cranberries, sweet honey, and soft crab apples creates a beautiful flavor combination. It’s a cozy, memorable dessert that feels perfect for fall gatherings or any time I crave something warm and homemade.
