Sour Cream Cranberry & Apple Pie

(one 9 inch pie)

Fresh cranberries and crispy apple slices are tossed in sweetened sour cream and topped with a thin layer of streusel.

filling
1 cup sour cream
1/2 cup sucanat or brown sugar
3 tbsp flour
1 tsp ground cinnamon
1/4 tsp ground ginger
2 cups fresh cranberries, washed and picked over
4 medium Red Delicious apples, peeled and cored, cut into slices

1 unbaked single layer pie crust pressed into a 9 inch pie dish

streusel topping
1/4 cup flour
1/4 cup sucanat or brown sugar
1/4 cup cold butter (half a stick)
1/2 tsp ground cinnamon

Preheat oven to 400°F.

 In a large bowl, stir together the sour cream, sucanat, flour, cinnamon and ginger. Add the cranberries and apple slices and toss until they are evenly coated.

Spoon the fruit mixture into the prepared pie dish. You will probably have to mound it slightly.

Combine the streusel ingredients either by hand, cutting in the butter until it resembles a course meal or place everything into the bowl of a food processor and pulse until the butter is broken down into very small pieces. Sprinkle the streusel evenly over the cranberry and apple mixture.

Place the pie onto a cookie sheet to catch any drips and bake for 15 minutes. (My pie was already lightly browned at this point). Reduce the heat to 350°F. and continue baking another 50-60 minutes or until the pie has browned and the filling is hot and bubbling all over.

Remove from oven and cool before slicing. This pie is best on the day it's made.