Cranberry Streusel Pie – A Festive and Beautiful Holiday Dessert

• Vegetarian

• Produce

  • 4 1/2 cups Cranberries, fresh

• Breakfast Foods

  • 1/2 cup Rolled oats

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 1 3/8 cup Granulated sugar
  • 1 Pinch Salt
  • 1/4 tsp Salt

• Nuts & Seeds

  • 2/3 cup Pecans

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 6 tbsp Butter

Found on marginmakingmom.com

Description

Directions

• Prepare pie crust according to recipe. Roll out and place into a 9-inch pie pan, fluting the edge. Use a fork to prick the bottom and sides of the crust. Line with foil and fill with pie weights or dried beans or rice.
• Preheat oven to 400.
• Combine cranberries, sugar, salt, and cornstarch in a medium saucepan. Heat over medium-high heat until berries begin to burst and mixture begins to thicken, about 10 minutes. Set aside to cool.
• Add pecans to a small skillet and toast over medium-low heat, about 5 minutes. Set aside to cool.
• In a food processor, pulse rolled oats until they are the consistency of flour. Combine the ground oats in a bowl with the flour, sugars, cinnamon and salt.
• Pulse the toasted pecans in the food processor and add to the oat mixture.
• Add melted butter to oat mixture and combine with a fork or pastry blender until butter is fully incorporated.
• Blind bake the pie crust in the preheated oven for 20 minutes. Remove foil and pie weights. Reduce oven temperature to 375.
• Add filling to pie crust and top with streusel mixture. Bake for about 40-50 minutes or until filling is bubbly and streusel is golden-brown.
• Transfer to a wire rack to cool before slicing and serving. Enjoy!