Step 1

Preheat the oven to 450°F. Place the pie crust in a 9-inch glass pie pan. Cinch the edge of your pie crust with a fork or create your desired shape.

Step 2

Dock the crust (poke holes in the crust with a fork). Bake for 6-7 minutes, or until the crust is just starting to turn golden.

Step 3

Remove the partially baked crust from the oven and set aside as you make the filling and topping.

Step 4

Reduce the oven temperature to 350°F.

Step 5

In a large bowl, gently mix apples, cranberries, and vanilla. Set aside.

Step 6

In a separate bowl, whisk together the sugar, flour, brown sugar, cinnamon, and nutmeg.

Step 7

Add the dry ingredients to the fruit mixture, tossing to gently coat.

Step 8

Pour the filling mixture onto the partially baked crust. Set aside to make the crumble topping.

Step 9

In a small bowl, whisk together the flour, brown sugar, and cinnamon until combined.

Step 10

Add the cubed butter to the flour mixture. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller.

Step 11

Sprinkle the crumble topping evenly over the filling.

Step 12

Bake for 50-55 minutes, or until the apples are tender, and the crust and topping are golden brown. If the edges of the pie crust are browning too quickly, cover it with aluminum foil. (I had to cover the crust in the final five minutes of baking time.)

Step 13

Serve warm with whipped cream or ice cream.