Cranberry Pie

Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs. Drizzle in ice water, mixing until the dough just comes together. Shape into a disk, wrap, and refrigerate for at least 1 hour.

Roll and fit: Roll the chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish. Trim edges to leave a 1-inch overhang, fold under, and crimp decoratively. Refrigerate while preparing the filling.

Prepare the filling: In a medium saucepan, combine the cranberries, cherries, sugar, cornstarch, salt, orange zest, and orange juice. Cook over medium heat, stirring frequently, until the cranberries begin to pop and the mixture thickens, about 8-10 minutes.

Finish the filling: Remove from heat and stir in the butter until melted. Let cool for 15 minutes. The filling will continue to thicken as it cools.

Make the streusel: In a bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture forms clumps. Refrigerate until ready to use.

Preheat: Position a rack in the lower third of your oven and preheat to 375°F (190°C). Place a baking sheet on the rack below to catch drips.

Assemble: Pour the cooled cranberry-cherry filling into the prepared crust, spreading evenly. Sprinkle the streusel topping generously over the filling, covering it completely.

Bake: Bake for 45-50 minutes, until the streusel is golden brown and the filling is bubbling around the edges. If the streusel browns too quickly, tent loosely with foil for the last 15 minutes.

Cool and serve: Let the pie cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or slightly warm, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of tart berries and sweet streusel is pure Wisconsin bliss.