Cranberry Streusel Pie

Why didn't I make this pie sooner?! I've had it pinned for several years now and never got around to making it. But now that I have, it just might make an appearance at Thanksgiving right next to the pumpkin pie every year.

The pie is a little tart and a little sweet. I prefer my cranberries a little more tart so I used less sugar, if you prefer sweeter cranberries you can add a little bit more sugar.

The streusel topping adds a nice crunch and texture to the pie. The pecans in the topping can be left out if desired. If you look closely at the picture I made a half and half topping. Half had nuts and the other half did not. When I made this pie we had family visiting and one of them could not have nuts. I still wanted her to be able to try the pie, plus I am not the biggest fan of nuts in things and this gave me the chance to try it both with and without nuts. Both sides were delicious, but I'd have to say I preferred the topping with the nuts added.

Cranberry Streusel Pie

Ingredients:

• 1 9 inch pie crust
• 18 ounces fresh or frozen cranberries, about 4 1/2 cups
• 1 cup granulated sugar
• 1/2 teaspoon orange zest
• 1 tablespoon corn starch
• 1/3 cup pecans, slightly mounded
• 1/3 cup old fashioned rolled oats
• 1/4 cup flour
• 2 tablespoons + 2 teaspoons granulated sugar
• 2 tablespoons + 2 teaspoons brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 400º F.
2. Place the pie crust into a 9 inch pie plate and prick the bottom and sides of the crust with a fork. Line the crust with aluminum foil and fill with baking beads.
3. Bake for 20 minutes. Remove the baking beads and foil and bake for an additional 5-10 minutes or until lightly golden brown.
4. Transfer the pie to a wire rack and reduce the oven temperature to 375º F.
5. In a large saucepan, stir together the cranberries, sugar, orange zest and cornstarch. Heat over medium heat, stirring occasionally, until the cranberries are softened and the mixture has thickened slightly. Remove from the set and set aside to cool, while making the streusel topping.
6. In a medium skillet, over medium-low heat, toast the pecans, stirring frequently, until lightly browned, about 5 minutes. Set aside to cool.
7. In a food processor, add in the oats and grind into a fine powder. Transfer the oats to a medium bowl.
8. To the bowl add in the all purpose flour, both sugars and cinnamon, stirring to combine.
9. Add the pecans to the food processor and pulse until they are coarsely ground.
10. Add the pecans to the bowl with the other dry ingredients and stir to mix.
11. Add in the melted butter and stir together with a fork until a crumbly mixture forms.
12. Add the cranberry mixture to the pie crust and top with the streusel mixture.
13. Bake for 40-50 minutes, rotating the pie halfway through the baking time, until the filling is bubbly and the topping is browned. If the topping is browning too quickly, loosely cover with aluminum foil.

Enjoy!!!

Notes:
If you want a sweeter pie add an additional 1-2 tablespoons of granulated sugar to the cranberries.

I used a homemade pie crust. If you have a favorite pie crust recipe, use that or you can use a store bought pie crust.
*Adapted from Everyday Annie.