Make sure to use a deep dish pie pan for this easy recipe or you will have a mess! You can use either homemade Apple Pie Filling or in a pinch 2 cans of the prepared stuff. I stock up on fresh cranberries during the holidays because they freeze so well.
For the topping:
1/2 cup old fashioned oatmeal
1/2 cup white wheat flour
1/4 tsp salt
1/2 tsp ground cinnamon
3/4 cup brown sugar, packed
1 stick cold butter, cut into pieces
1/2 cup pecans, finely chopped
For the fillihg:
6 cups Apple Pie Filling
1 cup whole cranberries
1/2 box refrigerated pie crust (1 crust)
1 extra large egg white, lightly beaten
1. For the topping:
2. In the bowl of a food processor, combine all the ingredients except the pecans. Pulse the processor until the mixture is crumbly, then toss in the pecans. Refrigerate until needed.
3. For the filling:
4. In a large bowl, combine the thawed Apple Pie Filling and cranberries. Set aside.
5. For assembly:
6. Place a foil lined baking sheet on the middle rack of the oven and preheat to 450°.
7. On a lightly floured 12″ square of foil, roll the pie crust into a 12″ circle. Reserving the foil, fit the crust evenly into a deep dish pie pan and crimp the edges. Brush the pie crust all over with some of the beaten egg white, discarding any unused egg,
8. Pour the filling into the prepared pie crust. Spread the streusel topping evenly over the filling.
9. Place the pie on the hot baking sheet and reduce the oven temperature to 400°. Bake 25 minutes.
10. After the first 25 minutes check the pies’ progress. If the top is beginning to get too brown shield the top of the pie with the reserved foil. Bake the pie another 40 minutes or so, until the edges are bubbly, then remove the foil and bake another 10 to 15 minutes to crisp the topping.
11. Let cool before cutting.