Cranberry-Orange Pie with Cornmeal Streusel Topping
Since my pre-teen years of pie making, I've adapted my cranberry pie to feature a streusel topping instead of a lattice crust. I'm smitten with the rustic slightly crunchy cornmeal streusel and it's so simple to pull together and garnish the pie. I probably don't have to tell you, but this tangy pie is best enjoyed with a scoop of vanilla ice cream.
Course Desserts
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Servings 1pie
Calories 3001kcal
Author Aimee
Ingredients
19-inchunbaked pie crustchilled. (Half a recipe of Rich Pie Crust)
for the filling:
4cupsfresh cranberrieswashed
zest of 2 oranges
juice of 1 orange
1cupTurbinado sugaror brown sugar
3Tablespoonssalted buttermelted
for the streusel topping:
1/2cupall-purpose flour
1/3cupcornmealor polenta
1/2cupbrown sugar
1/2cupsalted buttercubed and cold
Instructions
Preheat oven to 350°F.
In a large bowl, toss cranberries with orange zest, orange juice, sugar and melted butter. Pour into pie shell.
In a food processor, combine flour, cornmeal, brown sugar and butter. Pulse for a minute or so until combined. Scatter cornmeal streusel evenly over the top of the cranberry pie filling.
Place pie on a baking sheet (to catch any drips) and place on the middle shelf of the oven.
Bake for about 40 minutes or until the pie is bubbling around the edges and the topping is a dark golden brown.
Remove cranberry pie from the oven and allow to cool to room temperature before serving.