Ingredients:
For the filling:
8-9 apples, peeled, cored and sliced (I used Winesap and a few Ginger Gold Apples)
1 tsp cinnamon
2 eggs, beaten, plus 1 beaten egg yolk
2 tbsp flour
1/2 cup dried cranberries
1 3/4 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
For the streusel topping:
1/2 cup flour
1/2 cup brown sugar
4 tbs butter, cubed and chilled
1 tsp cinnamon
1 basic pie crust (use prepackaged if you like. I made Ina Garten's recipe for pie crust)
IN a food processor combine streusel topping ingredients, set aside and chill.
Heat the butter and add apples, sugar and cinnamon, stir and cook about 5 min. Set aside. In a large bowl combine apples, spices, vanilla, buttermilk, flour and eggs. Roll out pie crust and fit into a deep dish pie pan. Add cranberries and pour filling over. Top with the streusel topping and flute edges of crust. Bake in a preheated 425 oven for 15 minutes, do not open oven, then lower temp to 350 degtrees and bake for 40-50 min or until filling is solid and not "squiggly". Cool on a cooling rack for 1 hour. Servbe warm or chilled. Refrigerate if not serving immediately.
