Apple Cranberry Streusel Custard Pie Recipes

Steps:

• HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
• COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
• COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
• BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

Steps:

• 1. Mix the eggs, sour cream, applesauce, sugars, salt, rolled oats, and cinnamon together. Stir the apple slices in. Set aside. 2. With a pastry blender, mix the 1/4-cup brown sugar, flour, butter, and walnut pieces in a small bowl to make the topping. Set aside. 3. Pour the filling mixture into the pie shell.Spoon the topping over the filling. 4. Cover the edges of the pie shell with aluminum foil. Bake for 30 minutes. Uncover the edges and bake for another 30 minutes or until done. Baker's note: As with most fruit pies, the secret of getting a crisp bottom crust is heat. Set the shelf for the bottom half of the oven closer to the heating element. Use a dark metal pie pan so that the pan absorbs, rather than reflects, heat.

Steps:

• Place rack in lower third of oven and preheat to 425.
• In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
• Pour into pie crust.
• In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
• Sprinkle mixture over pie. Bake 10 minutes.
• Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
• Cool. Store covered in refrigerator.

Steps:

• Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
• Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
• Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
• Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
• Remove pie from the oven and cool. Serve.

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan; do not prick crust. Bake 9-11 minutes or until light golden brown. Reduce oven temperature to 400 degrees.
• In medium bowl, mix pie filling, cranberries and cinnamon.
• In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filing.
• Bake 35-45 minutes or until topping is golden brown. After 5-10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.

Steps:

• In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
• Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
• On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
• Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
• Preheat the oven to 375 degrees F.
• In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
• In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
• Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
• Let pie cool completely at room temperature before serving.