I think cranberries are so festive. I love their tart flavor and beautiful color. My mother-in-law makes a cranberry salad that I can't live without on Thanksgiving and they make the best decorations but this was my first time to try them in a pie and I was very happy with the outcome. The fresh cranberries were a perfect compliment to the sweet apples and with the crunchy streusel topping it was delicious. I used a refrigerated pie crust this time, but make your own if you are ambitious. A non-stick muffin tin is helpful if you have one. The brown sugar does bubble a little and is sticky but makes a wonderful crunchy topping. I like mini pies for holidays, so that I can eat more desserts! I think this will be a nice addition to our Thanksgiving feast this year.
Little Cranberry Apple Tarts
Yield: 12 tarts
1 unbaked pie crust
1 cup fresh cranberries
1 cup sugar
3 cups apples, chopped into small pieces
½ cup brown sugar
1 teaspoon cinnamon
for streusel topping:
½ cup brown sugar
½ cup panko bread crumbs
½ cup oats
5 tablespoons butter, softened
Pre-heat oven to 375 degrees. Roll out pie crust and cut into circles slightly larger than your muffin tin (I used a large glass). Press pie crust circles into muffin tins. Set aside.
Add cranberries and sugar into a food processor bowl and pulse 20 to 30 times until cranberries are coarsely chopped.
In a large mixing bowl, combine chopped apples, brown sugar and cinnamon. Stir in cranberry mixture. Set aside.
In a medium bowl, mix all topping ingredients until well combined and crumbly. Set aside.
Spoon filling into pie crusts and top with streusel topping, pressing down lightly. Bake for 27 to 30 minutes or until crusts are cooked through. Cool in tins for about 10 minutes and remove to wire rack to cool completely.
Serve with a dollop of whip cream if desired.