Cranberry Pie with Streusel Topping is a delightful dessert that embodies the essence of fall and winter festivities. Imagine the aroma of fresh cranberries mingling with the warm spices of cinnamon and nutmeg while giving way to a golden, buttery crust. Whether you’re preparing for a holiday gathering or simply seeking a comforting treat on a chilly evening, this pie offers the perfect balance of tangy and sweet flavors, satisfying every palate. Your guests will be asking for seconds, and you might just find it becomes a staple in your baking repertoire.
Why We Love This Cranberry Pie with Streusel Topping Recipe
There’s something truly special about homemade desserts, and this Cranberry Pie with Streusel Topping perfectly captures that magic. The combination of tart cranberries and rich, sweet streusel creates a dessert that is not only pleasing to the eyes but also a joy to eat. It’s a versatile pie, bringing brightness to your dessert table while being remarkably simple to make. The vibrant color of the cranberries distinguishes it from other desserts, making it a showstopper at any gathering. Plus, this recipe can be adapted for different occasions, whether it’s a Thanksgiving feast or a casual family dinner. No wonder this pie holds a cherished place in many hearts!
Ingredients about Cranberry Pie with Streusel Topping
To create this rich and flavorful pie, you’ll need a range of simple yet quality ingredients. Below is the list of what you’ll require:
List of ingredients with measurements
- 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 Cranberry 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 (freshly squeezed)
- 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)
How to Make Cranberry Pie with Streusel Topping Directions
Creating a delicious Cranberry Pie with Streusel Topping is an enjoyable process that fills your kitchen with comforting aromas. Follow these step-by-step instructions to bake the perfect pie.
- Prepare the Pie Crust: Start by mixing 1.25 cups of all-purpose flour, 0.5 tsp of salt, and 1 tbsp of sugar in a large mixing bowl. Use a pastry cutter or your fingers to cut in the chilled, cubed butter until the texture resembles coarse crumbs. Gradually add ice water, just enough for the dough to hold together. After forming a disc, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Make the Cranberry Filling: While the crust chills, combine the cranberries, 0.75 cup of granulated sugar, 2 tbsp of brown sugar, 2 tbsp of flour, the zest of one orange, 0.25 cup of orange juice, 1 tsp of vanilla extract, 0.5 tsp of cinnamon, and a pinch of salt in a medium saucepan. Place this mixture over medium heat, stirring occasionally. Cook until the cranberries burst and the mixture thickens, which usually takes about 10 minutes. Once done, set the filling aside to cool.
- Create the Streusel Topping: In another bowl, mix together 0.75 cup of all-purpose flour, 0.5 cup of rolled oats, 0.5 cup of brown sugar, 0.5 tsp of cinnamon, and 0.25 tsp of nutmeg. Incorporate the cold, cubed butter and work it into the mixture with your fingers or a fork until it becomes crumbly.
- Assemble and Bake the Pie: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit your pie pan. Place the dough in the pan, then pour in the cooled cranberry filling. Evenly sprinkle the streusel topping over the filling, ensuring it covers all the cranberries.
- Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the filling is bubbly and the streusel topping turns a lovely golden brown.
- Cool and Serve: Allow the pie to cool completely before slicing it into wedges. This cooling time lets the filling set, making it easier to serve.
How to Serve Cranberry Pie with Streusel Topping
Serving your Cranberry Pie with Streusel Topping can enhance its presentation and flavor. Consider adding a scoop of whipped cream or a generous spoonful of vanilla ice cream on top of each slice. You can also drizzle some caramel sauce or sprinkle additional cinnamon to elevate the visual appeal and taste. For an impressive touch, serve the pie alongside a steaming cup of tea or coffee. This delicious combination not only satisfies your sweet cravings but also makes for a perfect end to any meal.
Expert Tips: Cranberry Pie with Streusel Topping
To ensure that your Cranberry Pie with Streusel Topping turns out perfect every time, here are some expert tips:
- Choose Quality Ingredients: Make sure to use fresh cranberries for the best taste. If you opt for frozen ones, there’s no need to thaw them before cooking.
- Chill the Butter and Dough: Keep your butter cold before incorporating it into the crust and streusel. This helps achieve that crispy texture you desire.
- Don’t Skimp on the Spices: The combination of cinnamon and nutmeg not only enhances the flavors but also adds warmth to the pie. Feel free to adjust the quantities according to your taste.
- Expect Spillage: Place a baking sheet on the rack below the pie to catch any bubbling juices, preventing a messy oven.
- Rest Before Slicing: Allow the pie to cool adequately. The resting time helps the filling to set, resulting in cleaner slices.
How to Store Cranberry Pie with Streusel Topping
Storing your Cranberry Pie with Streusel Topping properly ensures its freshness for days. Once the pie has cooled completely, cover it with plastic wrap or aluminum foil to keep it protected. You can store it at room temperature for about two days, or in the refrigerator for up to a week. If you intend to keep it longer, consider freezing the pie. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat in the oven to restore its delightful texture.
Variation of Cranberry Pie with Streusel Topping
While the classic Cranberry Pie with Streusel Topping is undoubtedly satisfying, you can always mix things up for an exciting twist. Here are a few variations you might enjoy:
- Nutty Streusel: Add chopped pecans or walnuts to the streusel topping for an extra crunch and flavor.
- Mixed Berry Medley: Combine cranberries with other berries such as blueberries or raspberries for a mixed berry pie. The different flavors will complement each other beautifully.
- Chocolate Drizzle: Melt some chocolate and drizzle it over each slice before serving. This adds a decadent touch that chocolate lovers will appreciate.
- Spiced Up Version: Experiment by adding chai spice or ginger to your filling for an unexpected kick.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this pie suitable for those with gluten sensitivities.
FAQ
What is a Cranberry Pie with Streusel Topping?
A Cranberry Pie with Streusel Topping is a delicious dessert that combines tart cranberries baked in a buttery pie crust and topped with a crunchy streusel topping made from oats and spices.
How do I make the streusel topping for Cranberry Pie?
To make the streusel topping, mix flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until the mixture becomes crumbly.
Can I use frozen cranberries for Cranberry Pie?
Yes, you can use frozen cranberries without thawing them. They will work just as well in this recipe.
What can I serve with Cranberry Pie?
Cranberry Pie goes well with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for added sweetness and richness.
How long does Cranberry Pie last?
Cranberry Pie can be stored at room temperature for up to two days or in the refrigerator for up to a week. If frozen, it can last for several months if wrapped properly.
Cranberry Pie with Streusel Topping
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 Cranberry Filling
- 3 cups fresh or frozen cranberries If using frozen cranberries, no need to thaw
- 0.75 cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tsp orange zest
- 0.25 cup orange juice (freshly squeezed)
- 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
- Mix 1.25 cups of all-purpose flour, 0.5 tsp of salt, and 1 tbsp of sugar in a large mixing bowl.
- Cut in the chilled, cubed butter until the texture resembles coarse crumbs.
- Gradually add ice water, just enough for the dough to hold together.
- Form a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Making the Cranberry Filling
- Combine the cranberries, 0.75 cup of granulated sugar, 2 tbsp of brown sugar, 2 tbsp of flour, zest of one orange, 0.25 cup of orange juice, 1 tsp of vanilla extract, 0.5 tsp of cinnamon, and a pinch of salt in a medium saucepan.
- Cook over medium heat, stirring occasionally until the cranberries burst and the mixture thickens, about 10 minutes.
- Set the filling aside to cool.
Creating the Streusel Topping
- Mix 0.75 cup of all-purpose flour, 0.5 cup of rolled oats, 0.5 cup of brown sugar, 0.5 tsp of cinnamon, and 0.25 tsp of nutmeg in a bowl.
- Incorporate the cold, cubed butter and mix until the mixture becomes crumbly.
Assembling and Baking the Pie
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit your pie pan.
- Place the dough in the pan, pour in the cooled cranberry filling, and sprinkle the streusel topping over it.
Baking and Serving
- Bake the pie in the preheated oven for 40 to 45 minutes until the filling is bubbly and the streusel topping is golden brown.
- Cool completely before slicing into wedges.
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