Streusel Apple-Cranberry Pie


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Juicy apple slices and crimson cranberries peek through the nutty streusel topping of this homey pie.

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  • Streusel Topping:
  • 1/4 C. all-purpose flour
  • 1/4 C. packed brown sugar
  • 3 Tbs. butter or margarine
  • 1/2 C. coarsely chopped walnuts
  • Crust and Fruit Filling:
  • 1 refrigerated pie crust
  • 3/4 C. granulated sugar
  • 1/4 C. all-purpose flour
  • 1 1/4 tsp. Pantry Cinnamon Plus Spice Blend
  • 1/4 tsp. salt
  • 1 C. dried cranberries
  • 2 tsp. orange zest
  • 7-8 red baking apples, such as Jonathan (about 2 1/2 lb.)

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Preheat oven to 350 degrees. For streusel topping, combine flour and brown sugar in bowl. Cut in butter until mixture is crumbly. Stir in walnuts and set aside. For crust and fruit filling, let pie crust stand at room temperature 15 minutes. Meanwhile, combine sugar, flour, spice blend and salt in a bowl. Add cranberries and orange zest; mix well and set aside.

Core and slice apples (you may have to peel the apples, depending on the type). Cut apples in half to make about 8 C. slices. Toss apple slices with sugar mixture in large bowl until evenly coated; set aside. Gently unfold crust onto lightly floured surface. Roll crust to 11 1/2-inch circle. Place crust into bottom and up sides of deep dish pie plate forming a loose ruffle even with the top edge of the pie plate. Spoon apple mixture into crust. Sprinkle evenly with streusel topping. Gently place 2- to 3-inch strips of aluminum foil over edge of pie. Bake 50-55 minutes or until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Cut into wedges.

Yield: 8 servings

Tips: Granny Smith apples are another good choice for this pie. Also peel the apples if using this variety. Ground cinnamon can be substituted for the spice blend, if desired. For old-fashioned flavor, substitute raisins for the cranberries.

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