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| Apple Cranberry Pie |
This Thanksgiving I had to two packages of brilliant, beautiful, fresh red cranberries.
And a family that doesn't tend to eat cranberry sauce. Even yummy, delicious cranberry sauce.
Determined to find a new way to add them to our holiday dinner I made my favorite cranberry sauce, put it into the bottom of my daughter's favorite apple pie and a lovely two layered dessert was made. What was even better is that I made two (2) of them and then decorated the top of one with Autumn leaves and the second with holly berries and leaves; which is currently wrapped and frozen, ready to be taken out and used at our Christmas dinner.And the family that always says they don't like cranberry sauce? Loved it.
Apple Cranberry Pie
3 cups fresh cranberries, rinsed
1/2 t dried, grated orange peel
1 c sugar
1/2 t cinnamon
1/2 c water
1/4 t salt
5 cups apples (McIntosh or mixed varieties)
1 T lemon juice
3/4 c brown sugar
3 T flour
1 t cinnamon
1/4 t ginger
1/4 t salt
2 T butter
2 double pastry pies
Bring cranberries, orange peel, sugar, cinnamon, salt and water to a boil in a saucepan over medium-high heat. Stir occasionally, pressing the berries against the side of the pan with a spoon to break the berries down. Simmer about 10-12 minutes or until thickened. Remove from heat. Cool to room temperature.
Peel, core and slice your apples into a large bowl and sprinkle with 1 T lemon juice. Add brown sugar, flour, cinnamon, ginger and salt. Toss with a wooden spoon to coat the apples. Pour the cranberry mixture into the bottoms of two unbaked pie shells. Spread evenly. Top with half of the apple mixture in each. Dot the tops of the apples with a tablespoon of butter on each. Roll and cover each of your pies with the top pastry.
Seal the edges with your finger pinching or a fork, sprinkle cinnamon and sugar over tops and cut vent holes in the pastry. Place on a cookie sheet to catch any over spills that may or may not happen. Bake in a preheated 400 degree oven. If you are baking both at the same time be sure to swap the pies around half way through baking to ensure even cooking and browning. Bake approximately 1 hour. Let cool at least 2-3 hours before serving. Goes great with home-whipped cream or vanilla ice cream.
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| Layer the cranberries in the bottom of the pie pastry |
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| Place the apple filling on top of the cranberry mixture |
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| Decorate the top of the pies with excess pastry trimming if you wish |
