Apple-Cranberry Streusel Pie


(0 votes) 0 0

Colorful pie that pairs seasonal cranberries and apples. Crunchy topping adds to the overall crisp texture. Serve warm topped with frozen vanilla yogurt.

Shared by


  • Pastry for a single crust 9-inch pie
  • 1 C. Equal Spoonful or 24 packets Equal sweetener
  • 1 Tbs. cornstarch
  • 1 1/2 C. fresh or frozen, thawed cranberries
  • 1 C. apple cider or unsweetened apple juice
  • 1/4 C. Equal Spoonful or 6 packets Equal sweetener
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 5 C. sliced, cored, peeled Granny Smith or other baking apples
  • Streusel Topping:
  • 1/4 C. quick or old-fashioned oats, uncooked
  • 3 Tbs. all-purpose flour
  • 1/2 C. Equal Spoonful or 12 packets Equal sweetener
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4 Tbs. cold stick butter or margarine, cut into pieces

Our Readers Also Loved


Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Combine 1 C. Equal Spoonful and cornstarch in small saucepan; stir in cranberries and apple cider. Heat to boiling; reduce heat and simmer, stirring constantly, until thickened, about 1 minute. Combine 1/4 C. Equal Spoonful, cinnamon, nutmeg, and salt; sprinkle over apples in large bowl and toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry; sprinkle Streusel Topping over fruit.

For Streusel Topping, combine oats, flour, 1/2 C. Equal Spoonful, cinnamon and nutmeg in small bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry. Bake pie in preheated 400 degrees oven until pastry is golden and apples are tender, 50-60 minutes. Cover pie loosely with aluminum foil during last 20-30 minutes of baking time to prevent over-browning. Cool on wire rack. Serve warm.

Yield: 8 servings

Around The Web