Apple Cranberry Streusel Pie Recipe
Ingredients
| Baked Pastry Shell | ||
| 1/2 cup dried cranberries or dried tart cherries | ||
| Apples | 6 Large, peeled | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Apple pie spice | 1 Teaspoon | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Salt | 1/4 Teaspoon | |
| Half and Half | 1/3 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/3 cup finely chopped pecans or walnuts, toasted | ||
| Ground nutmeg | 1/4 Teaspoon | |
| Butter | 3 Tablespoon | |
| 2 cups confectioners' sugar, sift before measuring | ||
| 1 1/2 tablespoons butter, soft | ||
| Vanilla extract | 1/2 Teaspoon (For Vanilla Icing) | |
| Salt | 1/4 Teaspoon (For Vanilla Icing) | |
| Milk | 4 Tablespoon (For Vanilla Icing) | |
Directions
Prepare the vanilla icing. Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk, or more confectioners' sugar. Keep aside until used.
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.
Remove foil.
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.
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.
Remove foil.
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.
Chef
