Cranberry Pie with Streusel Topping
A delightful cranberry pie featuring a tart cranberry filling topped with a crunchy streusel, perfect for autumn and holiday gatherings.
Ingredients
For the pie crust
- 1.25 cups all-purpose flour
- 0.5 tsp salt
- 1 tbsp sugar
- 0.5 cup unsalted butter (chilled and cubed)
- 4 tbsp ice water (as needed)
For the filling
- 3 cups fresh or frozen cranberries
- 0.75 cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tsp orange zest
- 0.25 cup orange juice (fresh)
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
- 1 pinch salt
For the streusel topping
- 0.75 cup all-purpose flour
- 0.5 cup rolled oats
- 0.5 cup brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 cup unsalted butter (cold and cubed)
Instructions
Preparation of the pie crust
- In a mixing bowl, whisk together the all-purpose flour, salt, and sugar.
- Cut in the chilled, cubed butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough holds together when pressed.
- Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preparation of the filling
- Combine cranberries, granulated sugar, brown sugar, flour, orange zest, fresh orange juice, vanilla extract, cinnamon, and a pinch of salt in a saucepan.
- Cook over medium heat while stirring gently until the cranberries begin to burst and mixture thickens, about 10 minutes.
- Set aside to cool.
Preparation of the streusel topping
- In another bowl, mix together the all-purpose flour, rolled oats, brown sugar, cinnamon, and nutmeg.
- Cut in the cold, cubed butter until the mixture is crumbly.
Assembly and Baking
- Preheat the oven to 375°F (190°C).
- Roll out the chilled pie dough on a lightly floured surface until it’s large enough to fit in a 9-inch pie pan.
- Place the dough into the pan and trim any excess.
- Pour the cranberry filling into the crust, spreading it evenly.
- Sprinkle the streusel topping generously over the filling.
- Bake for 40 to 45 minutes or until the filling is bubbling and the topping is golden brown.
- Allow the pie to cool completely before slicing.
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Notes
Serve warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Garnish with a sprinkle of cinnamon or caramel sauce for an elevated presentation.