Apple Cranberry Streusel Pie / Sweet Rolls and Awards

   

I have the pleasure of hosting Christmas breakfast for my extended family every year. Traditionally we have sweet rolls, hash brown casserole (will post the recipe soon) and fresh squeezed orange juice. Plus divinity, fudge, sugar cookies and all the Christmas goodies that I’ve bake up or my sweet neighbors and friends have brought by.

This year I made four large candy cane sweet rolls, two with a cherry pie filling and two with an apple cranberry filling from my favorite pie.



I made this apple cranberry pie for Thanksgiving the last two years. It is a mouth watering combination of sweet and tart. You pre-cook the cranberries and apples separately, so there is never a concern that the pie will be too runny or that the cranberries will overpower the apples.

I love the added crunch and texture of a streusel topping. So instead of a traditional double crust pie, I add a sweet crumbly streusel topping. You can’t help but say ummmm when you’re eating this pie!



Apple Cranberry Streusel Pie
adapted from Cooks Illustrated, Nov./Dec. 2007

Cranberry Filling:
2 cups frozen or fresh cranberries, washed and picked over
1/4  cup orange juice
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt

Apple Filling:
6-7 medium sweet apples  peeled, cored, and cut into ¼-inch-thick slices
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 tablespoon cornstarch

Streusel Topping:
3/4 cup flour
1/2 teaspoon cinnamon
1/2 cup brown sugar
3/4 cup rolled oats
1/4 teaspoon salt
1/2 cup unsalted butter

Unbaked Single Crust Pie Shell

Bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Cook until the berries have popped and thickened about 10 minutes. Remove from heat. Cool to room temperature (30 minutes).

Mix 1/2 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and  1 tablespoon cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).

Preheat oven to 425°.

Roll refrigerated pie dough out to a 12-inch circle. Place dough in pie pan and flute edge as desired. Refrigerate for 30 minutes.

To make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, 1/4 teaspoon salt, and oats. Cut in butter until mixture is crumbly.

Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture. Top with streusel topping.

Place pie on baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375° and continue to bake for 25-30 minutes, until apples are tender.

Cool before serving.


Awards
I have recently been honored with two sweet awards!



Sue, Munchkin Munchies, gave me the Snoopy Premio Blog Award. This was Sue’s first award, which amazes me because her blog is filled with delicious recipes and her great sense of humor. She has a great quote on her sidebar - “A balanced diet is a cookie in each hand. ----Barbara Johnson, author and comedian.” That’s my kind of diet too Sue! Thanks for passing the award on to me!

I am passing this award on to my new Italian friend, Daniela, Daniela & Diocletian, who has a delicious Italian blog and always leaves me the nicest comments.



Tiffany, Food Finery, was awarded the One Lovely Blog Award. But not only does Tiffany have a lovely blog, she is a lovely person as well! I was fortunate enough to have recently met Tiffany and found out that she lives on the same street as my mom. It’s such a small wonderful world. Thanks for the award Tiff!

I am passing this award on to Sue, Munchkin Munchies, because she definitely has a lovely blog and deserves many awards. She is a very talented baker and her photographs are mouthwatering!