Cranberry Pie

  • Servings: One 9″ Pie (~8 servings)
  • Buy a pre-made frozen pie crust
  • Serve with vanilla ice cream

Ingredients

Filling:

  • Fresh or frozen cranberries - 4.5 cups (1.5 12-ounce bags)
  • Granulated sugar - 1 cup + 1 TBSP
  • Orange zest - A few gratings
  • Salt - 1/8 tsp
  • Cornstarch - 1 TBSP

Streusel:

  • Rolled oats - 2/3 cup
  • Flour - 1/2 cup
  • Granulated sugar - 1/3 cup
  • Brown sugar - 1/3 cup
  • Cinnamon - 1/2 tsp
  • Salt - 1/4 tsp
  • Pecans - 3/4 cup
  • Unsalted butter - 6 TBSPs, melted and cooled

Instructions

  1. Heat the over to 375°F.
  2. Combine all filling ingredients in a medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. Transfer filling to a bowl to let it cool slightly for 5 to 10 minutes.
  3. Grind whole oats to a powder in the food processor. Add pecans and coarsely grind. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.
  4. Bake for 45 to 50 minutes, until juices are bubbling and splash onto the crumb topping. If pie browns too quickly, cover the top with a piece of foil.
  5. Transfer to a wire rack to cool.