Apple-Cranberry Pie

 

A bag of cranberries has been looking at me from my fridge for the last couple weeks. Every time I open the door, they yell out,

“Hey lady, are you going to make something with us or what?!”  How rude. Nag, nag, nag, day after day. So I got creative and made a pie out of them.

That shut ’em up.

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RECIPE

  • 6 large granny smith apples
  • 1/2 cup cranberries (fresh or frozen & thawed)
  • 1/2 cup chopped pecans (can omit if you like)
  • 2 tablespoons lemon juice
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 rolled piecrusts for 10 inch pie (see recipe here)
  • 1 beaten egg
  • 2 tablespoons heavy cream

Preheat oven to 425 degrees.  This recipe makes a deep dish 10 inch pie. Your pie plate should measure 10 X 1 1/2 inches. Prepare piecrust recipe as seen here.  Leave piecrust in wax paper, and place in fridge.

Wash cranberries and pick out any bad ones. Let drain and set aside. Ignore them if they start saying rude things to you. After all, their days are numbered. HA!

Prepare filling:  Peel, core, and slice apples.

Place sliced apples in large bowl, and add those rude cranberries,

lemon juice (whoops, forgot to take pic) , chopped pecans (you can omit these if you like),

sugar,

flour,

cinnamon,

nutmeg,

and salt.

Stir thoroughly until all ingredients are blended and apples are well coated. Remove piecrusts from fridge. Remove bottom crust from wax paper and place in 10 inch pie pan. Pour filling into pan. Mound in the center.

Stand back and admire the beauty of your handiwork so far. Take pictures. Ignore your spouse when they give you a strange look.

Remove top crust from wax paper and place over filling. Crimp top and bottom crusts together and then flute.  Crack egg into small bowl and then add cream

and beat well with fork. Brush over crust (there will be leftover cream and egg so give it to your cat or dog). 

Cut several small slits in top crust with sharp knife to allow steam to escape, 

and then place pie into oven. Bake 40-45 minutes. (If piecrust edge begins to overbrown, place ring of aluminum foil over edge to prevent further browning.) Remove pie from oven when done and allow to cool on wire rack.

When cool, dig in and cut yourself a slab.

Let’s take a close look at the filling.

Hmmm…. seems those cranberries don’t have much to say now, do they? 

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