Best Streusel Apple Cranberry Pie Recipes

APPLE CRANBERRY STREUSEL CUSTARD PIE

Steps:

• PLACE rack in lower third of oven; heat oven to 425 degrees F. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
• COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.
• REDUCE oven temperature to 375 degrees F; bake an additional 30 to 40 minutes or until golden brown. Cool.

APPLE CRANBERRY STREUSEL CUSTARD PIE

Steps:

• Place rack in lower third of oven and preheat to 425.
• In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
• Pour into pie crust.
• In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
• Sprinkle mixture over pie. Bake 10 minutes.
• Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
• Cool. Store covered in refrigerator.

APPLE-CRANBERRY STREUSEL CUSTARD PIE

Steps:

• Place rack in lowest position of oven and preheat to 425°. In large mixing bowl, combine milk and cinnamon. Add eggs, water, and fruit. Mix well. Pour into pastry shell. In medium mixing bowl, combine sugar and flour, and cut in margarine until crumbly. Stir in nuts and sprinkle mixture over top of pie. Bake 10 minutes, then reduce heat to 375° and bake 30-40 minutes, until golden.

APPLE CRANBERRY STREUSEL CUSTARD PIE

Steps:

• PLACE rack in lower third of oven; heat oven to 425ºF. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
• COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.
• REDUCE oven temperature to 375ºF; bake an additional 30 to 40 minutes or until golden brown. Cool.

GINGER SPICE CRANBERRY APPLE STREUSEL PIE

Steps:

• Position rack in center of oven. Set a heavy duty rimmed baking sheet on rack and heat oven to 350. In medium bowl, mix flour, sugar, walnuts and salt. Using your fingers, blend butter into flour mixture. Set aside. To make filling, peel, quarter and core each apple. Cut each quarter lengthwise into 1/4 inch thick slices and then cut each slice crosswise at 1/4 inch intervals to make tiny rectangles. In food processor, pulse cranberries with 3/4 cup of the sugar until coarsely chopped. In large bowl, mix the remaining 6 T. sugar with flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in cranberry mixture and apples. Mound filling into piecrust. Sprinkle streusel topping over apple mixture, pressing streusel between your fingers into small lumps as you sprinkle. Put pie on heated baking sheet and bake until streusel is deeply browned and the filling is bubbling vigorously at the edge of the pie, 65 to 75 minutes. Check every 20 minutes, and if pastry edge or streusel browns before filling is done, loosely cover top or edges of pit as needed with foil. Transfer to a rack and cool completely before serving. Pie can be stored at room temperature for up to 2 days. Note: A blind baked pie shell is one that has been partially baked.

CRANBERRY-APPLE STREUSEL PIE

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan; do not prick crust. Bake 9-11 minutes or until light golden brown. Reduce oven temperature to 400 degrees.
• In medium bowl, mix pie filling, cranberries and cinnamon.
• In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filing.
• Bake 35-45 minutes or until topping is golden brown. After 5-10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.

STREUSEL APPLE CRANBERRY PIE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350 degrees F. For streusel topping, combine flour and brown sugar in a bowl. Cut in butter until mixture is crumbly. Stir in walnuts and set aside. 2. For crust and fruit filling, let pie crust stand at room temperature 15 minutes. Meanwhile, combine surgar, flour, Cinnamon, nutmeg, and salt in small bowl. Add cranberries and orange zest; mix well and set aside. 3. Core, peel and slice apples. Cut apples in half to make about 8 cups slices. Toss apple slices with sugar mixture in large bowl until evenly coated; set aside. 4. Gently unfold crust onto light floured surface. Roll crust to 11 1/2-inch circle. Place crust into bottom and up sides of Deep Pie Dish forming a loose ruffle even with the top edge of the pie plate. Spoon apple mixture into crust. Sprinkle evenly with streusel topping. To prevent over browning of pastry edges, cover edge of pie with 2- to 3-inch wide strips of aluminum foil. 5. Bake 50-55 minutes or until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Cut into wedges.

APPLE CRANBERRY STREUSEL PIE

Steps:

• Crust: Mix flour, salt, together. blend in shortening until crumbly, Toss with apple juice until crusts comes together, roll out and line a 9" pie pan. Filling: mix together sugar, flour, cinnamon, nutmeg and cranberries. Toss with apples and place in pan. Topping: mix together flour, butter, brown sugar until crumbly. Stir in walnuts and cover pie completely. cover ends of crust with foil. Bake at 425 degrees for 40 min. remove foil and bake another 15 min.

REDUCED-SUGAR CRANBERRY APPLE STREUSEL PIE

Steps:

• In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
• Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
• On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
• Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
• Preheat the oven to 375 degrees F.
• In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
• In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
• Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
• Let pie cool completely at room temperature before serving.