Cranberry-Ginger Streusel Pie |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups whole wheat flour |
3/4 teaspoon salt |
1/8 teaspoon baking powder |
1/4 cup butter, frozen |
1/4 cup olive oil |
1 tablespoon cream cheese, softened |
2 tablespoons cold milk |
4 cups fresh cranberries or 4 cups frozen cranberries |
1/2 cup palm sugar |
1 tablespoon grated fresh ginger |
2 teaspoons vanilla extract |
2 tablespoons water |
1/4 cup whole wheat flour |
2 tablespoons whole wheat flour |
2 1/2 tablespoons butter, melted and cooled |
1/4 cup palm sugar |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350F and butter a 9-inch pie plate.
2. Make crust: In a medium-sized bowl, whisk together flour, salt and baking powder. Using a box grater, grate the frozen butter into the dry ingredients. Add the cream cheese, and using your fingers, rub the butter and cream cheese into the flour mixture until they are well-incorporated, and there are butter bits of various sizes. Whisk milk and olive oil together in a small bowl and pour over flour/butter mixture. Toss together with a fork until all of the flour is moistened - it need not form a ball. Dump into a prepared pie plate and using your fingers, evenly press dough into the plate. Place in freezer while you make the filling.
3. Topping: Combine flour, palm sugar and salt in small bowl. Add butter and toss with fingers until all flour is moistened and crumbs have formed. Refrigerate until the rest of the pie is assembled.
4. Filling: Combine all ingredients in a medium-sized bowl, and toss with fingers. Remove crust from freezer and pour filling into the crust. Sprinkle topping over the filling.
5. Bake pie for about an hour, or until the cranberry juices are released and they have thickened. The top layer of cranberries will keep their shape, but should give way when pressed. If topping looks like it is browning too quickly, place a foil tent over the pie. Let pie cool for at least an hour before cutting.
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