Why serve apple pie when you can have this tangy alternative instead? In addition to adding tea, this pie also features another surprise ingredient: balsamic vinegar! And while you can use this filling and topping in any pie crust, we recommend our tea-infused pie crust. ~ Marlys
* As featured in Issue 1 of Adventures with Tea eMagazine!
Cranberry-Apple Streusel Pie
Ingredients
Filling
- 4 Granny Smith apples washed, peeled, cored, sliced thin
- 1 Tbsp. Vanilla Spice Chai brewed tea cooled
- 1 Tbsp. Cranberry-Pear balasamic vinegar
- 1 Tbsp. Lemon juice
- 2 cups Cranberries fresh or frozen
- 1/2 cup Sugar
- 1 tsp. Pumpkin Pie spice
- 3 Tbsp. Cornstarch
Topping
- 1/2 cup Brown sugar
- 1/4 cup Quick oats dry
- 1 tsp. Pumpkin Pie spice
- 1/2 cup Flour
- 1/2 cup Butter chilled & cubed
- 1/2 cup pecans chopped
Instructions
Filling
-
Cut apples into thin slices and place in a large mixing bowl (preferably with a lid).
-
Cover with Vanilla Spice Chai brewed tea, vinegar, and lemon juice, then add cranberries. (If using frozen, allow to thaw for 30 minutes or follow instructions on packaging.)
-
Combine sugar, spice, and cornstarch in small mixing bowl, then add to fruit mixture.
-
Cover bowl and toss to coat fruit. (If there's no lid, stir until everything's coated.)
-
Carefully arrange into pie crust.
Topping
-
Combine brown sugar, oats, and Pumpkin Pie spice with flour.
-
Cut in butter until crumbly. Stir in pecans, then sprinkle over pie.
-
Cover the edge of the crust with a pie crust shield (or foil) to keep it from over-browning.
-
Bake at 375° F for 45-55 minutes. Serves 8-10.
Recipe Notes
While you can use this filling and topping in any pie crust, we recommend our tea-infused pie crust.
