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Apple Cranberry Streusel Pie Recipe
|Baked pastry shell||1|
|Dried cranberries/Dried tart cherries||1⁄2 Cup (8 tbs)|
|Cooking apples||6 Large, peeled, cored and sliced to make 6 cups|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 Tablespoon|
|Apple pie spice||1 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Half and half/Light cream||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Finely chopped pecans/Walnuts||1⁄3 Cup (5.33 tbs), toasted|
|Ground nutmeg||1⁄4 Teaspoon|
|For vanilla icing|
|Confectioners sugar||2 Cup (32 tbs), sift before measuring|
|Soft butter||1 1⁄2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4974 Calories from Fat 837
% Daily Value*
Total Fat 174 g268.1%
Saturated Fat 44.7 g223.6%
Trans Fat 0 g
Cholesterol 181 mg
Sodium 584.5 mg24.4%
Total Carbohydrates 852 g283.9%
Dietary Fiber 38.6 g154.2%
Sugars 616.7 g
Protein 37 g73.7%
Vitamin A 57.1% Vitamin C 113%
Calcium 35.4% Iron 39.7%
*Based on a 2000 Calorie diet
Prepare Baked Pastry Shell.
Reduce the oven temperature to 375°.
In a small bowl cover dried cranberries or cherries with boiling water.
Cover and let stand for 5 minutes; drain.
For filling, in a large bowl combine apples and cranberries or cherries.
Spoon filling into pastry shell.
In a small bowl combine granulated sugar, the 3 tablespoons flour, the apple pie spice, lemon peel, and salt.
Stir in half-and-half or light cream.
Pour over filling.
For topping, in a medium bowl combine the 1/3 cup flour, the brown sugar, nuts, and nutmeg.
Using a pastry blender, cut in butter until the pieces are pea-size.
Sprinkle over filling.
To prevent overbrowning, cover edges of pie with foil.
Bake in the 375° oven for 45 minutes.
Bake for 10 to 15 minutes more or until topping is golden brown and fruit is tender.
Cool on a wire rack for 45 minutes.
Drizzle with Vanilla Icing.
Serve warm or cool.
Store, covered, in the refrigerator.