Apple Cranberry Streusel Pie
Pie Filling Ingredients:
- Pastry for single-crust 9-inch pie
- 1 cup Equal Spoonful*
- 1 Tbsp cornstarch
- 1 1/2 cups fresh or frozen, thawed cranberries
- 1 cup apple cider or unsweetened apple juice
- 1/4 cup Equal Spoonful**
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 14 tsp salt
- 5 cups sliced, cored, peeled Granny Smith or other baking apples (about 5 medium)
Streusel Topping Ingredients:
- 1/4 cup quick or old-fashioned oats, uncooked
- 3 Tbsp all-purpose flour
- 1/2 cup Equal Spoonful***
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
*May substitute 24 packets Equal sweetener
**May substitute 6 packets Equal sweetener
***May substitute 12 packets Equal sweetener
For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Combine 1 cup Equal Spoonful and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.
Combine 1/4 cup Equal Spoonful, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.
For Streusel Topping, combine oats, flour, 1/2 cup 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° F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.Servings: 8
Submitted by: Recipe Group Member
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