Cranberry Orange Streusel Pie

Hurray, it's fall! Pumpkin lattes, leaves, frigid temperatures! Well, sort of hurray, we are definitely not used to the cold weather, but we certainly love the foliage we are getting in Idaho, and that we are starting to slide into all our favorite holidays. But, before we get to turkey and stuffing and latkes and gingerbread houses and rows of cookies, we are exited to helm our 7th, yes 7th, ingredient based instragram collaboration with Annie of What Annie's Eating! This seasonal celebration of ingredients has been our favorite way to connect with all the like-minded creative foodies we have found on instagram. We are constantly blown away by everyone's passion for food and community, and in all honesty, this is the community that has offered us respite in these crazy times and we are so grateful.

For this season, we have looked to the humble cranberry to offer up inspiration. For us, we really don't use it all that often except for our thanksgiving side dish, and dried for our granola or cookies over the rest of the year. However, cranberries are truly a special berry, packed with antioxidants and vitamin c. Their tart punch can lend themselves to both sweet and savory dishes, as their sweet and sour vibe can accompany meat or star in their own dessert as we have done here. Yes, they do need more than the usual amount of sugar to really bring out their charm, but, this pie is worth the extra! If you are someone who loves sour cherry pie, this is your winter pie. The streusel and oats give the pie an oatmeal cookie vibe, and the cranberries cook down with the orange and ginger to give you this delicious jammy filling. 

Be sure to check out our hashtag, #yesyoucranberry for everyone's amazing cranberry dishes and show us what you are making as well! 

​Cranberry Orange Streusel Pie
9” inch pie
1 Disc of Your Favorite Pie dough (can make from scratch or use a store bought)

​Filling:
4 cups fresh cranberries
1 1/2 cup sugar
zest of 1/2 orange
juice of ½ orange
pinch of salt
1 tablespoon of tapioca flour
½ tsp. ground ginger

Oatmeal Streusel Topping:
4 tablespoons unsalted butter, softened
1 cup of oatmeal
1 tablespoon of flour
1 tsp. cinnamon
¼ cup brown sugar
1 pinch salt
 
1 egg, beaten.
1 tsp. sparkling sugar
 
To make streusel, place all ingredients into the food processor. Pulse until crumbly and beginning to hold together, then set aside.  
 
Place all filling ingredients into a saucepan, cook for about 7-8 minutes until berries begin to burst, and the sugar and tapioca flour have dissolved.  Set aside to cool.
 
Preheat oven to 400.
 
Roll our dough and line a 9-inch pie tin, trim edges and crimp. Add cooled filling and top with crumble letting a few berries peek through. You can use your extra dough to make some designs and place on top of crumble or along the edges. Brush with beaten egg and sprinkle with sparkling sugar.
 
Bake pie for 10 minutes, then continue baking at 375 until evenly browned and berries are bubbling. Cover with tinfoil if the top gets too dark before the filling is bubbling. You really are just looking to insure your crust is baked as the filling has already been cooked.
 
Cool before slicing and serve with sweetened whipped cream or ice cream!

Check out these recipes from our friends!
What Annie’s Eating  Cranberry Mojitos
Easy and Delish -- Avocado Cranberry Hummus Dip
Flottelottehaan Buchteln with Cranberry Oranges Jam
The Cooking of Joy’s Cranberry Curd Tart
Jessie Sheehan Bakes - Cranberry Buckle
Ciao Chow Bambina - Cranberry Pecan Cracker Spread
Baking The Goods - Cranberry Apple Brown Butter Crumble Pie
Katiebird Bakes - Cranberry Sauce Breakfast Rolls
Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

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