Lingonberries are one of our favourite wild berries, and we are lucky to have a lot of them around the lodge. Locals refer to them as “low-bush cranberries,” because they are so similar in texture and taste to domestic cranberries. I found this recipe for Apple cranberry streusel in an old Amish cookbook many years ago, and it has become a favourite at Grizzly Creek Lodge. I hope you enjoy it!
Prep Time: 60 minutes
Cook Time: 50 minutes
Servings: 4 people
- 1 9″ unbaked pie crust
- 1 14 oz can sweetened condensed milk
- 1 tsp ground cinnamon
- 2 large eggs beaten
- 1/2 cup hot water
- 1 1/2 cups frozen cranberries
- 2 medium all purpose apples peeled and sliced ( about 1 1/2 cups)
- 1/2 cup brown sugar firmly packed
- 1/2 cup all purpose flour
- 1/4 cup softened butter
- 1/2 cup chopped nuts
- Place rack in lower third of oven; heat oven to 425 F. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
- Combine sugar and flour in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Add nuts, and sprinkle over pie. Bake 10-minutes.
- Reduce oven temperature to 375 F, bake an additional 30 to 40 minutes or until golden brown.