From the kitchen of:

Royal Sonesta Harbor Court Baltimore

Executive Chef Josean Rosado






6 Pie Dough

6 Granny Smith apples

10 ounces Cranberries, fresh

6 ounces Dark brown sugar

2 ounces All-purpose flour

2 ounces Granulated sugar

1 tablespoon Cinnamon

1 teaspoon Kosher salt

1 Lemon juice

1 Orange zest

1 cup Brown sugar

½ cup All-purpose flour

½ cup Old fashion oats

½ cup Butter, cold


Cranberry Compote:

8 ounces Cranberries

1 Orange zest and juice

1 Cinnamon stick

2 ounces Granulated sugar

4 ounces Cranberry juice

Method of Preparation

Pie: Pre heat the oven to 375 degrees F. In a large bowl add all the ingredients and toss to combine. Set aside until ready to fill the pie shells. Divide the pie dough into 10 pieces and press into tart pans. Equally fill the pie shells with the filling. Sprinkle with crumble topping (see recipe) and bake for about 25-30 minutes or until topping is browned and crispy.

Streusel: In a medium bowl whisk together brown sugar, flour and oats. Chop the butter into small pieces and add to mixture. Work the butter into the mixture until you get pea-size crumbs. Keep cold until ready to top pie.

Cranberry Compote: Combine all ingredients in a medium sauce pot. Bring to a boil and reduce to a simmer. Cook for about 20 minutes, or until liquid starts to thicken.