I adapted a recipe from Smitten Kitchen to make this pie. It is currently MY VERY FAVORITE pie recipe, and that says a lot!
Ingredients
4½ cups fresh or frozen cranberries (from 1½ 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
A few gratings of orange zest
A few gratings of fresh ginger (yes!)
A pinch of salt
1 tablespoon cornstarch
Streusel
⅔ cup rolled oats
½ cup all-purpose flour
⅓ cup granulated sugar
⅓ cup light or dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon sea salt
¾ cup pecans, toasted if you have the time (make the time, Gentle Reader, make the time)
6 tablespoons unsalted butter, melted and cooled
Instructions
Preheat oven to 375.
Roll out your favorite pastry into a pie plate and poke several times with a fork. Crimp edges.
Make the filling: Combine all filling ingredients (no need to defrost frozen cranberries) in a saucepan over medium heat. After about 5 minutes, berries will begin to leak juices.
Cook, stirring for 5 minutes more until filling is loose.
If desired, you can lightly crush the mixture once or twice with a potato masher, but try to leave most berries intact.
Transfer filling to a bowl to let it cool for 5 to 10 minutes while you make the crumble topping.
Make the topping: If using whole oats, grind them in a blender or food processor.
Add pecans and coarsely grind them too.
Add remaining ingredients except the butter, pulsing a few times to combine.
Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.
Bake pie for 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time.
Transfer to a wire rack to cool a bit before serving showered with powdered sugar and alongside whipped cream or vanilla ice cream.
Recipe by vomitingchicken.com at https://vomitingchicken.com/national-pie-day-cranberry-pie-nfl-player-living-room/