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.
- 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
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.