Ginger Spice Cranberry Apple Streusel Pie Recipes

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GINGER SPICE CRANBERRY APPLE STREUSEL PIE



Ginger Spice Cranberry Apple Streusel Pie image

A perennial fall favorite

Provided by Lynnda Cloutier @eatygourmet

Categories     Pies

Number Of Ingredients 13

- 1 cup flour
- ¾ cup light brown sugar
- ½ cup chopped lightly toasted walnuts
- ¼ tbsp salt
- 3 oz butter, melted
- 4 tart baking apples, such as granny smith or pink lady (1 ½ to 2 lbs
- 6 oz fresh or thawed frozen cranberries, 1 ¾ cup
- ¾ cup plus 6 t. sugar
- 1 oz flour, 3 ½ t.
- 1 tbsp finely chopped crystallized ginger
- ¼ tbsp ground cardamom
- ¼ tbsp ground cinnamon
- 1 blind baked all butter pie crust, or crust of your choice, homemade or store bought

Steps:

  • Position rack in center of oven. Set a heavy duty rimmed baking sheet on rack and heat oven to 350. In medium bowl, mix flour, sugar, walnuts and salt. Using your fingers, blend butter into flour mixture. Set aside. To make filling, peel, quarter and core each apple. Cut each quarter lengthwise into 1/4 inch thick slices and then cut each slice crosswise at 1/4 inch intervals to make tiny rectangles. In food processor, pulse cranberries with 3/4 cup of the sugar until coarsely chopped. In large bowl, mix the remaining 6 T. sugar with flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in cranberry mixture and apples. Mound filling into piecrust. Sprinkle streusel topping over apple mixture, pressing streusel between your fingers into small lumps as you sprinkle. Put pie on heated baking sheet and bake until streusel is deeply browned and the filling is bubbling vigorously at the edge of the pie, 65 to 75 minutes. Check every 20 minutes, and if pastry edge or streusel browns before filling is done, loosely cover top or edges of pit as needed with foil. Transfer to a rack and cool completely before serving. Pie can be stored at room temperature for up to 2 days. Note: A blind baked pie shell is one that has been partially baked.

CRANBERRY APPLE PIE WITH SOFT GINGERSNAP CRUST



Cranberry Apple Pie with Soft Gingersnap Crust image

Make and share this Cranberry Apple Pie with Soft Gingersnap Crust recipe from Food.com.

Provided by MirandaLee

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 8

20 gingersnap cookies
1 1/2 tablespoons margarine
2 apples, pared and cored
1 cup fresh cranberries
5 tablespoons dark brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon, Ground
1 teaspoon granulated sugar

Steps:

  • Preheat oven to 375F.
  • Place gingersnaps and margarine in food processor; process until finely ground.
  • Press gingersnap mixture into 8" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
  • Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
  • Spoon apple-cranberry filling into another 8" pie plate or casserole dish.
  • Sprinkle with granulated sugar.
  • Bake 35 min or until tender.
  • Spoon filling into gingersnap crust and serve immediately.

REDUCED-SUGAR CRANBERRY APPLE STREUSEL PIE



Reduced-Sugar Cranberry Apple Streusel Pie image

Granny Smith apples mingle with tart cranberries in this reduced-sugar apple pie topped with a spiced oat streusel that tastes like winter is coming.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 3h35m

Yield 8

Number Of Ingredients 24

1 ½ cups all-purpose flour
1 tablespoon Sugar In The Raw®
1 tablespoon Stevia In The Raw®
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into small cubes
Ice water
3 large Granny Smith apples, cored and sliced 1/2-inch thick
1 ½ cups raw cranberries
⅓ cup Sugar In The Raw®
⅓ cup Stevia In The Raw®
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon sea salt
⅓ cup all-purpose flour
2 tablespoons all-purpose flour
⅓ cup old-fashioned rolled oats
3 tablespoons Sugar In The Raw®
2 tablespoons Stevia In The Raw®
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon fine sea salt
5 tablespoons unsalted butter, softened
1 large egg, beaten

Steps:

  • In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
  • Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
  • On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
  • Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
  • In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
  • Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
  • Let pie cool completely at room temperature before serving.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 22.9 g, Fiber 4 g, Protein 5.2 g, SaturatedFat 14 g, Sodium 178.8 mg, Sugar 25.9 g

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