Cranberry Streusel Pie
Cranberry streusel pie makes a dramatic entrance that is perfect for the holidays. You can't believe this pie is so tasty because it has only a few ingredients. The cranberries are the star and don't forget the ice cream.
Ingredients
- 1 9" frozen deep dish pie shell
Pie Filling
- 1 lb fresh cranberries
- 1/3 cup quick cook tapioca
- 3/4 cup granulated sugar
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup walnuts-coarsely chopped
- 1/4 cup all-purpose flour
- 2 tbsp butter-unsalted preferred
- 1 tsp orange zest
- Ice Cream-I used vanilla
Instructions
- If you would like to remove any store-bought tracings from this pie defrost your pie shell a little. Remove the pie shell from the foil and place it in your own favorite deep dish pie plate before baking.If you have a great homemade pie crust and have the time go for it!
- Wash your cranberries and pick out any bad ones.
- Preheat oven to 350' while making the filling and streusel.
- In a large bowl. Make the filling mash the cranberries with the granulated sugar with a potato masher. Stir in tapioca.
- In a medium bowl combine brown sugar, walnuts, and flour. Using a fork or pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Stir in orange zest.
- Pour filling into pie crust. Top evenly with streusel topping. Bake on a foil lined cookie sheet until golden and bubbly for 55 minutes. If your pie starts to get too browned just tent with a piece of foil.
- Cool on a wire rack for 2 hours. Store pie for 1 day covered at room temperature. If you need to store longer cover and keep in the fridge. Let it come to room temperature before serving or rewarm in oven.
- Serve each slice with a generous scoop of good vanilla ice cream. This pie is really tart so it needs the added sweetness.
- Adding apples would also be really nice.