Cran Apple Pie

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It’s Thanksgiving, the best holiday of the year, made even more wonderful by the abundantly available fruit native to North America: cranberries.  Why you can’t get fresh cranberries year-round is a mystery to me.  If anything could be considered delicious and nutritious, it’s cranberries.  So every year, I take it upon myself to go to town on cranberry recipes, which makes my husband very happy since he loves cranberries, too (Persians and sour things . . . ).  Today, I made a cranberry apple pie which I adapted from Emma’s recipe over at Food Coma Blog.  I say adapted, because I simply could not let the apples be the stars of the show, so I reduced the number of apples and upped the cranberries to a full pound.  I followed the rest of the recipe except for sprinkling it with cinnamon before baking and dusting it with powdered sugar after baking.  Oh, and I was lazy and used a store-bought crust.  We can’t all be perfect.

Pie Filling:

  • 1 cup-ish dark brown sugar
  • 1/2 cup-ish milk (I used almond milk–lactose intolerance sucks for someone into desserts) 1 tablespoon-ish flour (Just make sure your consistency is that of room temperature maple syrup)
  • 1 teaspoon vanilla extract
  • 2 tiny apples, sliced as thinly as you can without shaving off your fingerprints
  • All the cranberries you can fit in the pie
  • A giant handful of chopped walnuts

Mmm, mmm, good!

Mix the first three ingredients, then add the rest, tossing to coat.  Dump it into your prepared pie crust (I won’t tell if you don’t tell), lay the upper crust on, ring the edge with tinfoil to prevent over-browning, and toss it in the oven at 375 for 45 minutes.  You may take the tinfoil away after 30 minutes to get the edges an nice golden brown.

About sappling

When God created the world, he did it in six days and rested on the seventh. I always wished there was just one more day in the week, an eighth day just for me to pursue the thoughts in my head and translate them to the physical world. There are only seven days, however, so I steal my creative moments in between being a mom and my work binding books and making boxes for clients all over New York City. I love working with my hands, learning new things, and I'm here to share those lessons with you. There are only seven days in a week. Why not eight? Guess I'll ask when I get there.
This entry was posted in Culinary Arts, Dessert, Fruit, Photography. Bookmark the permalink.

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