Apple Cranberry Streusel Pie
|Baked pastry shell||1|
|Dried cranberries/Dried tart cherries||1⁄2 Cup (8 tbs)|
|Cooking apples||6 Large, peeled, cored and sliced to make 6 cups|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 Tablespoon|
|Apple pie spice||1 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Half and half/Light cream||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Finely chopped pecans/Walnuts||1⁄3 Cup (5.33 tbs), toasted|
|Ground nutmeg||1⁄4 Teaspoon|
|For vanilla icing|
|Confectioners sugar||2 Cup (32 tbs), sift before measuring|
|Soft butter||1 1⁄2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
Prepare the vanilla icing. Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk, or more confectioners' sugar. Keep aside until used.
Prepare Baked Pastry Shell.
Reduce the oven temperature to 375°.
In a small bowl cover dried cranberries or cherries with boiling water.
Cover and let stand for 5 minutes; drain.
For filling, in a large bowl combine apples and cranberries or cherries.
Spoon filling into pastry shell.
In a small bowl combine granulated sugar, the 3 tablespoons flour, the apple pie spice, lemon peel, and salt.
Stir in half-and-half or light cream.
Pour over filling.
For topping, in a medium bowl combine the 1/3 cup flour, the brown sugar, nuts, and nutmeg.
Using a pastry blender, cut in butter until the pieces are pea-size.
Sprinkle over filling.
To prevent overbrowning, cover edges of pie with foil.
Bake in the 375° oven for 45 minutes.
Bake for 10 to 15 minutes more or until topping is golden brown and fruit is tender.
Cool on a wire rack for 45 minutes.
Drizzle with Vanilla Icing.
Serve warm or cool.
Store, covered, in the refrigerator.