Lunch: Cranberry-Apple Streusel Pie

Pair another fruit pie filling with the cranberry. Instead of apple, you may want to try peach, cherry or blueberry. Whatever combo you choose, this pie is irresistible with a scoop of vanilla ice cream.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries

Health and fertility benefits of Cranberry-Apple Streusel Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 cans (21 oz each) apple pie filling
1 cup sweetened dried cranberries
1/2 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter or margarine

Instructions

Heat oven to 450 °F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 400 °F.
Meanwhile, in medium bowl, mix pie filling, cranberries and cinnamon.
In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filling.
Bake 35 to 45 minutes or until topping is golden brown and filling bubbles. After 5 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.

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