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Apple Cranberry Streusel Pie
Celebrate Thanksgiving with value

Total time: 1 hour, 25 minutes Makes 6-8 servings Streusel 3/4 cup all-purpose flour 6 tablespoons firmly packed light brown sugar 6 tablespoons old-fashioned oats, uncooked 1/2 teaspoon ground cinnamon 6 tablespoons butter, melted Filling 1 refrigerated rolled pie crust (for a 9-inch pie) 2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups) 1 can (16 ounces) whole berry cranberry sauce 3/4 cup firmly packed light brown sugar 1-1/2 tablespoons cornstarch

Preheat oven to 325 degrees. Combine flour, brown sugar, oats and cinnamon. Gradually stir in butter until mixture is crumbly; set aside. Roll pie crust in a circle with an 11-inch diameter, on lightly floured surface. Place the pie crust into a 9-inch pie plate and fold excess crust under at the edge of the pie plate. Press pie crust together along the rim to form a thick crust. Create a decorative edge by pressing down on the crust with fingers or tines of a fork, if desired. Combine apples, cranberry sauce, brown sugar and cornstarch until well blended. Spoon apple mixture into pie crust. Sprinkle with Streusel mixture. Bake about 1 hour, or until apples are tender. Serve warm.