Ginger Spice Cranberry Apple Streusel Pie Recipes

REDUCED-SUGAR CRANBERRY APPLE STREUSEL PIE

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.

GINGER SPICE CRANBERRY APPLE STREUSEL PIE

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.

SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART

Steps:

• Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
• For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
• Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
• For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
• Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
• Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.

APPLE GINGER CRANBERRY PIE

Steps:

• In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
• Pour into 9" deep dish pie shell lined with pastry.
• Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
• Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
• Transfer to rack for cooling, serve with vanilla ice cream.