Recipe: Cranberry Streusel Pie

CRANBERRY STREUSEL PIE

1/3 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or thawed frozen cranberries
1/2 cup chopped walnuts
1 unbaked pie shell (9 inches)
STREUSEL TOPPING:
2 tablespoon flour
1/2 cup brown sugar, packed
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoon butter
1/2 cup chopped walnuts

Thaw frozen cranberries in refrigerator. Cream together butter and sugars. Beat in egg and vanilla. Sift together flour, baking soda and salt; stir into egg mixture. (Dough is very thick.) Fold in cranberries and walnuts. Spread carefully into pie shell. Bake at 350 degrees for about 50 minutes or until pie tests done with a wooden pick. While pie bakes, blend topping ingredients until crumbly. Sprinkle topping over pie as soon as it's removed from oven; place an inverted bowl over pie and let steam 20 minutes. Serve warm or cooled. (You may omit topping and serve pie with whipped cream or ice cream, if desired.)
Yield: 8 servings

From "COUNTRY" Magazine (October/November 1989 Issue)