Easy As Pie?

Today I made my favorite holiday pie, Cranberry Streusel. I was making a pie to take to my in-laws to thank them for looking after our dog next week, and decided to make one for us as well. I make a lot of these pies in the November/December season, and they are always very popular.

Usually I use my deep dish pie plate (as I did in the picture above for my in-laws), but I decided to also use my small pie plate to make our pie. As I filled the little pie plate, I thought to myself, “Self, should we put a cookie sheet under this pie? It looks like it might spill over.” Sadly, my self did not follow through with that thought, and a few minutes after putting the pies in the oven, I began to smell burning sugar. Soooo, the pie had spilled over all over the bottom of my oven. After making a frantic Culinary Emergency call to my mom, I turned off the oven, took the pies out, and started cleaning up the mess.

Can I send a big shout out to whoever came up with covered coils in ovens??? My oven has a completely solid floor (no exposed coils) so it is really easy to scrape things off of it. Many many happy thoughts to the inventor of that innovation. Soon the mess was gone and the pies were baking again, with a pizza pan under the little pie.

The pies came out very nicely in spite of the interruption in their cooking process. MMMMM. Delish.

I got this recipe from my friend and former co-worker Karen Lazar, who is a very good cook. Thank you Karen for sharing the recipe! I should point out that for my deep dish pie pan I double the recipe, and for my little pie pan I should have made 1 and 1/2 of the recipe (I doubled it and it ran over, so doubling is too much for a small pie pan).

Karen’s Cranberry Streusel Pie

1 piecrust (make your own, or use a pre-made one)
2 cups fresh or frozen whole cranberries
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup chopped walnuts (I always leave them out because Josh doesn’t like nuts in his food)
1/2 teaspoon cinnamon
1 large egg
1/4 cup butter, melted
1/3 cup sugar
3 Tablespoons all purpose flour

1. Fit piecrust into pie plate (you’re only using a bottom crust, if you buy piecrusts that come with both a top and bottom, just save the top or make two pies)
2. Stir together cranberries, 1/4 cup sugar, brown sugar, walnuts and cinnamon and spoon into piecrust.
3. Whisk together egg, melted butter, 1/3 cup sugar, and flour and pour or spoon over cranberry mixture
4. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking another 25 minutes.

Hope y’all like it as much as we do!

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