Sunday, October 18, 2009
Apple Cranberry Streusel Pie
First off let me say that I did see Paranormal Activity this weekend and loved it! It was very creepy. I highly recommend it to all the horror film buffs out there. If you like gore though then this might not be for you. No gore, just creepy. Did not do much of anything else this weekend since my son is sick with a cold. My middle son is also sick and most of his friends are sick. I know my youngest is so worried about getting the swine flu and I just keep reassuring him that all he has is a cold.
I made this apple pie today because I had a pie shell in the freezer that I needed to use already. Usually I make my own crust or use the refrigerated ones but this one definitely came in handy. This pie is ok.....I don't think that it was bursting with flavor but that could be my fault. I didn't have any apple pie spice which is what the recipe called for so I used pumpkin pie spice. I'm sure it would be much better with the applie pie spice. But it's still good and very simple to make. Besides, I still have lots of apples to use up!!!
1 baked pastry shell, unpricked (I used a premade one)
1/2 cup dried cranberries or dried tart cherries
6 large cooking apples, peeled, cored and sliced (I used Granny Smith's)
2/3 cup granulated sugar
3 tablespoons all purpose flour
1 teaspoon apple pie spice (I used pumpkin pie spice - big mistake!)
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/3 cup half and half or light cream
1/3 cup all purpose flour
1/3 cup toasted finely chopped pecans or walnuts
1/3 cup packed brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter
Prepare a baked pastry shell or premade one, but do not poke holes in it.
For filling, pour boiling water over cranberries or cherries. Let stand for 5 minutes; drain. Mix cranberries or cherries and apples; place in baked pastry shell. Combine granulated sugar, the 3 tablespoons flour, spice, lemon peel and salt. Stir in half and half. Pour over fruit.
For topping, combine 1/3 cup flour, the nuts, brown sugar and nutmeg. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle over filling.
To prevent overbrowning, cover edge of pie with foil. Bake in 375 degree F oven for45 minutes. Remove foil. Bake for 10 to 15 minutes more or until topping is golden and fruit is tender. Cool for 45 minutes on a wire rack; serve warm. Store any leftover pie, covered, in refrigerator.
This recipe comes from Better Homes and Gardens New Baking Book.