Ingredients Jump to Instructions ↓

  1. Pie Filling:

  2. Pastry for single crust 9-inch pie

  3. 1 cup Equal Spoonful*

  4. 1 tablespoon cornstarch

  5. 1 1/2 cups fresh or frozen, thawed cranberries

  6. 1 cup apple cider or unsweetened apple juice

  7. 1/4 cup Equal Spoonful**

  8. 3/4 teaspoon ground cinnamon

  9. 1/4 teaspoon ground nutmeg

  10. 1/4 teaspoon salt

  11. 5 cups sliced, cored, peeled Granny Smith or other baking apples (about 5 medium) Streusel Topping:

  12. 1/4 cup quick or old-fashioned oats, uncooked

  13. 3 tablespoons all-purpose flour

  14. 1/2 cup Equal Spoonful**

  15. 1 teaspoon ground cinnamon

  16. 1/2 teaspoon ground nutmeg

  17. 4 tablespoons cold stick butter or margarine, cut into pieces

Instructions Jump to Ingredients ↑

  1. For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside Combine 1 cup Equal and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.

  2. Combine 1/4 cup Equal, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.

  3. For Streusel Topping, combine oats, flour, 1/2 cup Equal, cinnamon and nutmeg in small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.

  4. Bake pie in preheated 400°F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.


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