Apple Cranberry Streusel Pie
Your family will love this all-American dessert with apples, cranberries and a crumbly streusel topping.
1 refrigerated rolled pie crust for a 9-inch pie
3/4 cup all-purpose flour
6 tablespoons firmly packed light brown sugar
6 tablespoons old-fashioned oats, uncooked
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups)
1 (16-ounce) can whole berry cranberry sauce
3/4 cup firmly packed light brown sugar
11/2 tablespoons cornstarch
- Preheat oven to 325°F (160°C).
- Combine flour, brown sugar, oats, and cinnamon. Gradually stir in butter until mixture is crumbly; set aside.
- Roll pie crust in a circle with an 11-inch diameter on lightly floured surface. Place the pie crust into a 9-inch pie plate and fold excess crust under at the edge of the pie plate. Press pie crust together along the rim to form a thick crust. Create a decorative edge by pressing down on the crust with fingers or tines of a fork, if desired.
- Combine apples, cranberry sauce, brown sugar and cornstarch until well blended. Spoon apple mixture into pie crust. Sprinkle with Streusel mixture.
- Bake about 1 hour, or until apples are tender. Serve warm.
Makes 8 servings.
Recipe and photograph provided courtesy of www.butterball.com, through ECES, Inc., Electronic Color Editorial Services.