Apple Cranberry Pie

Nothing says holidays like pie, or something.  The evolution of this pie:  I wanted to bake a pie and use my Great Grandma's recipe and was thinking about pumpkin at Thanksgiving, but David had it covered.  While traveling through South Bend my cousin Abby gave me her apple pie recipe as a substitute for the pumpkin.  Later, my sister suggested substituting cranberries for the raisins in the apple-cranberry pie.  A few weeks later, voila!

2 pie crusts (store bought... or Grandma Goerss's recipe)
8 gala apples, peeled, and thinly sliced
1 tbl lemon juice
3/4 cup sugar
2 tbl all purpose flour
1/2 tsp ground cinnamon
1/8 ground nutmeg
1/2 cup dried cranberries

1. Prepare 2 pie crusts and put one int he bottom of a deep pie pan.

2. Sprinkle apples with lemon Juice.  Mix sugar, flour, cinnamon, and nutmeg.  Add apples and cranberries and toss to coat.

3. Place apple-cranberry mixture in pie shale and trim the pastry.  Cut slits in the second pastry (I used a snowflake cookie cutter!) and place on filling, sealing and crimping. 

4. Cover edge of pie with foil and bake at 375 for 25 minutes. Remove foil and bake for another 25 to 30 minutes until the top is golden.  Cool and serve.

Good.  Very good.  Repeat after me:  I like pie.  The crust was as good as I remember, and as easy.  The pie was great.  I liked the cranberry add.  Any time I can eat cranberries I'm happy :)  They are a superfood after all!  Only down side -- I used 8 small gala apples and that was too much.  There was seepage out over the edge of the pie onto the bottom of the oven since I didn't do an expert job with my crimping.  Otherwise happy pie.

No comments:

Post a Comment