The Pioneer Woman Tasty Kitchen
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Apple Cranberry Streusel Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Delicious! And just in time for the holidays!

Ingredients

  • 1 whole Frozen Deep Dish Pie Crust Shell OR Make Your Own!
  • 1 Tablespoon Butter
  • _____
  • FOR THE STREUSEL TOPPING:
  • ½ cups Brown Sugar
  • ½ cups Flour
  • ½ cups Chopped Walnuts
  • 4 Tablespoons Cold Butter
  • _____
  • PIE FILLING:
  • 9 whole Apples (2 1/2" Small Size)
  • ⅓ cups White Sugar
  • 2 Tablespoons Flour
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Cardamom
  • 2 teaspoons Lemon Juice
  • ⅓ cups Dried Cranberries (or Fresh)

Preparation

Prepare the streusel topping by combining the brown sugar, flour, walnuts and butter. Use a pastry cutter or your hands to mix the streusel into a crumbly mixture. Set aside.

Peel and thinly slice the apples. Place in a large bowl and add the white sugar, flour, cinnamon, cardamom, lemon juice and cranberries. Stir to coat evenly. Pour this mixture into the deep dish pie crust, packing it down a bit as you go. Listen, if you want to make your own crust, knock your socks off. I just never met a frozen pie crust that I didn’t love! Pile the mixture a little higher in the middle. Top evenly with the streusel, packing it down well. Dot with the tablespoon of butter.

Place on a baking sheet and bake in a 350-degree preheated oven for about 50 to 55 minutes. Remove to a rack and let it cool before slicing.

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kme211 on 11.28.2010

This pie was absolutely perfect!

My girlfriends and I had lunch at a local restaurant a couple of weeks before Thanksgiving, and we had a cranberry apple streusel pie that we all vowed to recreate for our individual Thanksgiving separations.

In comes, this recipe. The only tweaks I made were:

1) I made my own pie crust- I used Alton Brown’s food processor recipe. I would probably be stingier with the water next time, but everyone raved about the taste and the texture.

2) I used a mandoline to slice the apples after they were peeled. A corer would have served me well here, but my method worked. I used 1/3 gala apples, and 2/3 green granny smith. Once I had uniform slices, I laid them carefully in the pie pan in an even layer, with a slight bump in the middle.

3) I didn’t measure the fresh cranberries I used, but I squeezed as many on top of the apples as I possibly could, and then finished with the streusel topping.

An all around fantastic recipe! Thanks so much!

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