Page 65 - United States of Pie

For the streusel topping
½ cup all-purpose flour
¼ cup rolled oats

½ cup chopped pecans
½ cup brown sugar
½ teaspoon ground cinnamon
Pinch of kosher salt
6 tablespoons (¾ stick) unsalted butter, chilled, cut into ½-
inch cubes

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
Make the filling: In a medium-size bowl, combine the cranberries,

apple, maple syrup, and sugar, and toss gently to coat. Add the salt
and almond extract, and toss again. Add the flour and toss gently to
coat.
Make the streusel: In another medium-size bowl, combine the
flour, oats, pecans, brown sugar, cinnamon, and salt, and toss to
mix. Add the butter, and use your fingers to work the butter into the
dry mixture until the topping resembles large, coarse crumbs.

Remove the pie shell from the refrigerator, and pour the filling into
it, shaking the pie plate gently to distribute it evenly. Pat the streusel
topping evenly onto the surface, covering the cranberry filling.
Bake the pie for 50 to 55 minutes, or until the streusel is golden
brown and juices are bubbling up through the surface. Remove the
pie from the oven, and let it cool to room temperature before

enjoying.