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Streusel Apple Pie with Dried Cranberries

Source: Wild Oats Natural Marketplace
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  One single-crust 9-inch pie
A wonderful alternative to traditional apple pie with a crisp, streusel topping.
For the Crust:
1 1/4 cup unbleached organic all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon organic, trans-fat free shortening (available at Wild Oats)
6 tablespoon Wild Oats Organic Unsalted Butter, chilled and cut into 1/2 inch pieces
3 to 4 teaspoon ice-cold water
extra flour for dusting
For the Filling:
3 organic Granny Smith apples, peeled, cored and quartered
5 organic McIntosh apples, peeled, cored and quartered
3 tablespoon Wild Oats Organic Unsalted Butter juice from one lemon
1/2 cup sugar
2 teaspoon cinnamon, ground
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice, ground
1/2 teaspoon salt
2/3 cup dried cranberries
1 tablespoon brandy
2 teaspoon vanilla
3 tablespoon Wild Oats Organic Maple Syrup
For the Streusel Topping:
1 cup unbleached organic flour
1/4 cup oatmeal
1/3 cup light brown sugar, packed
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
7 tablespoon Wild Oats Organic Unsalted Butter, softened
Streusel Apple Pie with Dried Cranberries Recipe at
Preheat oven to 375 degrees F. Place flour, salt, sugar, shortening in a food processor. Pulse until combined (about 10 to 12 seconds). Add half the butter, pulse until combined. Add the rest of the butter, pulse until combined. The mixture should resemble coarse cornmeal. Sprinkle 4 to 6 teaspoons water over the flour. Pulse until mixture holds together and forms a ball. Add more water if needed. Remove from processor, pat into a round disk and wrap in plastic wrap. Refrigerate for at least one hour, or for up to 2 days.

Remove dough from refrigerator. Sprinkle dough and work surface with flour. Place dough on work surface, and using a rolling pin, roll out to a 11 to 13 inch circle. Roll the dough over the rolling pin, and unroll it onto pie pan. Press dough gently into pan.

Use kitchen shears to trim excess dough within a half inch of the edge of the pan. Tuck excess dough underneath itself, making it even with the pie pan. Flute the edge of the crust, or use a fork to seal the crust. Refrigerate crust for 30 minutes.

Fold a 24-inch piece of foil in half and press into pie shell. Place ceramic or metal pie weights on foil. Bake for 25 to 30 minutes. Remove pie weights by carefully removing foil from pie shell. Bake 5 minutes longer for partially baked crust. Set on wire rack to cool. Increase oven temperature to 425 degrees F.

While crust bakes, slice apples into 1/4 inch slices, and melt butter in a large skillet over medium heat. Place apples in a large bowl and toss with lemon juice. Sprinkle with sugar, spices and salt. Toss to coat evenly. Add apples to skillet, toss to coat evenly. Stir in dried cranberries, brandy, vanilla and syrup. Turn heat to medium high and cook covered for 5 minutes. Stir and cook for about 4 minutes longer, or until apples are tender and juices have caramelized and thickened.

Ladle apples into crust, drizzle with remaining juices. Top evenly with streusel (recipe below). Place pie on baking sheet and bake for 10 to 12 minutes longer.

Mix flour, oatmeal, both sugars, cinnamon and salt in a bowl. Using a pastry blender, cut in butter. Sprinkle streusel evenly over filling.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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