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Streusel Apple Pie with Dried Cranberries
One single-crust 9-inch pie
A wonderful alternative to traditional apple pie with a crisp, streusel topping.
- For the Crust:
- 1 1/4 cups unbleached organic all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons organic, trans-fat free shortening
- 6 tablespoons Wild Oats Organic Unsalted Butter, chilled and cut into 1/2-inch pieces
- 3 to 6 teaspoons 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 tablespoons Wild Oats Organic Unsalted Butter
- Juice from one lemon
- 1/2 cup sugar
- 2 teaspoons 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 teaspoons vanilla
- 3 tablespoons 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 tablespoons Wild Oats Organic Unsalted Butter, softened
Preheat oven to 375 degrees F. Place flour, salt, sugar and 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 3 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 an 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 instructions follow). Place pie on baking sheet and bake for 10 to 12 minutes longer.
FOR THE STREUSEL TOPPING:
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.
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