Makes 8 Servings
Pastry for single crust 9-inch pie
1-1/4 cups Equal Spoonful
1 tablespoon cornstarch
1-1/2 cups fresh OR frozen, thawed cranberries
1 cup unsweetened apple juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups sliced cored peeled Granny Smith or other baking apples (about 5 medium)
1/4 cup quick OR old-fashioned oats, uncooked
3 tablespoons all-purpose flour
1/2 cup Equal Spoonful
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold butter, cut into pieces
Preheat oven to 400° F.
For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside. Combine 24 packets of the Equal and cornstarch in a small saucepan. Stir in cranberries and apple cider. Heat to boiling on medium heat; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute. Meanwhile, combine remaining 6 packets Equal, cinnamon, nutmeg and salt; sprinkle over apples in a large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.
For Streusel Topping, combine oats, flour, Equal, cinnamon and nutmeg in a small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.
Bake 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if crust is browning too quickly. Cool on wire rack. Cut into 8 triangles, and serve warm or at room temperature.