My wife and I wanted to make something different this year as far as desserts go. This is actually taken directly from an older Pillsbury cookbook called Down-home Cooking & Baking published in 1993. One of many my wife has collected.
I love apple, and I love cranberry. I love the idea of the streusel topping on this one. So, I’ll pass the recipe on to you, and show you how it looked when my wife baked it. And I can also most definitely tell you that it was even more delicious than I had hoped!
Preparation Time: 30 minutes
Cooking Time: 55 minutes
- 1 (15 oz.) pkg. pie crusts
- 4 cups (4 medium) sliced peeled apples
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- Dash nutmeg
- 1/4 cup margarine or butter
- 1/3 cup chopped pecans
- Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan.
- Heat oven to 375° F. In large bowl, combine apples and cranberries. In small bowl, combine remaining filling ingredients; mix well. Add dry ingredients to fruit; toss to coat. Pour filling into pastry lined pan.
- In small bowl, combine all topping ingredients except margarine and pecans. Using pastry blender or fork, cut in margarine until crumbly. Stir in pecans. Sprinkle evenly over top of pie.
- Bake at 375° F. for 45 to 55 minutes or until apples are tender and crust and topping are golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.