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<\/a><\/figure>\nThis is my all-time favorite Fall or Winter pie. I know, I know that sounds like a heady claim, but it really is. This recipe alone is a reason to hoard cranberries. I implore you to make it. Everyone who tastes it agrees with me. The sweet tart notes along with the spices and the crunchy topping ticks all the boxes. The streusel is everything- do NOT skip that as it makes the pie. I totally forgot to snap a picture of the entire pie I was so amped to dive into it for Thanksgiving. This streusel is also my go to favorite crunchy topping- I also use it for my chai spice blueberry pie, but I leave out the walnuts for that one. Happy baking! <\/p>\n
1\/2 Recipe of my \u201cFearless Pie Crust\u201d<\/a> or single pie crust of your choice. <\/p>\n Filling<\/span>: <\/p>\n 1 lb. Fresh cranberries<\/p>\n 1\/4 C lightly packed light brown sugar<\/p>\n 1\/2 Cup granulated sugar<\/p>\n 1 medium- large orange, zested <\/p>\n 1 1\/2 tsp cinnamon<\/p>\n 1\/4 tsp ground ginger<\/p>\n 1\/4 tsp nutmeg<\/p>\n 1\/2 tsp salt<\/p>\n 1\/4 C all-purpose flour <\/p>\n Preheat the oven to 350 F. In a food processor add in 1\/2 amount of the cranberries and blitz a few times until coarsely chopped. Remove and place in a medium bowl. Add in the rest of the filling ingredients and stir to combine. Set aside. Place a single crust into a pie tin and crimp as desired. Brush the edge of the crust with heavy cream or egg wash. Fill the crust with the filling and prepare the streusel recipe as per below. Gently pile the streusel on top of the filling- it will look too much- but use it all as it will bake down and you definitely want to use it all. Bake on a sheet pan in the middle of the oven for 50-55 minutes or until the filling starts to bubble out through the top or sides slightly; cover the crust with a pie shield halfway through to prevent the crust edge from getting too dark. I also cover the entire pie about 40 minutes in with a sheet of tinfoil to prevent the streusel from getting too dark as well. <\/p>\n Streusel Recipe<\/span><\/p>\n 3\/4 flour<\/p>\n 3\/4 Cup granulated sugar<\/p>\n 6 Tbsp unsalted butter, cubed<\/p>\n 1\/2 tsp salt<\/p>\n 1\/2 tsp ginger <\/p>\n 3\/4 Cup coarsely chopped walnuts <\/p>\n In a medium bowl place all the ingredients and combine with a pastry blender. Once the butter is the size of large peas, take your fingertips and scrunch the mixture to create larger clumps of streusel so you have some larger clumps shaped like pebbles. <\/p>\n<\/a><\/figure>\nLike this:<\/h3>\n