Cranberry Streusel Pie

My Mom found this recipe years ago, and it has become a holiday staple for our family.  It's an unusual pie, in that the "filling" isn't gooey or fruity.  It's more like a loose coffee cake in a pie shell with a sweet and crunchy topping.  Not only is it a unique addition to the dessert selections, but the leftovers make a tasty breakfast....

Pie Crust

While I'm posting holiday pie recipes I ought to get this up too.  I don't remember where the recipe came from, but I've used this for as long as I've been baking pies.  So simple, there's almost no justification for purchasing pre-made pastry.

Makes 2 9” pie crusts.

2 C flour

1 tsp. salt

¼ C ice water

¾ C shortening

Mix together flour and salt.  Take out 1/3 of the flour and mix with the water to make a paste.  Cut shortening into the dry flour.  Add the paste and mix well.

The dryer the pastry, the harder it is to roll out, yet the flakier it will be.

Southern Pecan Pie

 

I found this recipe in a Southern Living cookbook the first year we were married, when I was cooking Thanksgiving and Christmas all on my own, way away in Germany.  We've made it every year since.  It is, without fail, the best pecan pie I have ever tasted.  Arranging the pecans in an orderly circular pattern is not required, but we like to top our favorite pie with a touch of O.C.D. flair.