11.21.07
Giving Thanks (for Cranberry Crisp Pie)
Happy almost-Thanksgiving. We're spending today making pies and preparing for the big day.
This season, we're thankful for lots of things... the big stuff (family), the little-but-still-quite-nice stuff (i.e. living within walking distance to world's best breakfast spot and our favorite cupcake fix), and plenty in between. What are you thankful for?
Another thing we're thankful for: mom's recipes. Every year she makes an amazing cranberry crisp pie. Pie crust, layered with cream cheese, then warm cranberries and apples, topped with a crispy streusal. The recipe after the jump, in case you'd like to try it!
Cranberry Crisp Pie
1 1/2 cans whole cranberry sauce
6 oz cream cheese, softened
1 med. tart apple, peeled & chopped
2 TB + 1 tsp corn starch
2 TB sugar
pie crust for 9 in pie chopped
streusel topping (recipe below)
Heat oven to 425. Turn pie dough into 9 in pie pan per instructions. Spread softened cream cheese onto the bottom of the pie dough. Combine all other ingredients, except for streusel, and spread over cream cheese. Top with the streusel. Cover edge of pie crust with 2-3 in strips of aluminum foil to prevent excessive browning. Remove foil last 10 minutes of baking. Check the pie occasionally to make sure that the streusel topping isn't getting too browned. Cover topping with foil if it's browning too much. Bake for 40-50 minutes. May need to set for about 30 minutes to get firm.
Streusel Topping
1/2 cup brown sugar, packed
1/4 cup flour
3 TB butter, room temperature
1/2 C chopped walnuts
Mix together all ingredients until the mixture resembles coarse crumbs.
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