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Cranberry-Apple Streusel Pie

Course Dessert
Cuisine American
Keyword apple, cranberry, crumble, oats, pecans, pie, pie crust
Servings 8
Author Alan & Marlys Arnold - Adventures with Tea

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

  1. Cut apples into thin slices and place in a large mixing bowl (preferably with a lid).

  2. 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.)

  3. Combine sugar, spice, and cornstarch in small mixing bowl, then add to fruit mixture.

  4. Cover bowl and toss to coat fruit. (If there's no lid, stir until everything's coated.)

  5. Carefully arrange into pie crust.

Topping

  1. Combine brown sugar, oats, and Pumpkin Pie spice with flour.

  2. Cut in butter until crumbly. Stir in pecans, then sprinkle over pie.

  3. Cover the edge of the crust with a pie crust shield (or foil) to keep it from over-browning.

  4. 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.