Cranberry-Apple Pie and Going Home
I know, I know– Thanksgiving is over, and it’s time to diet again in anticipation of your next eating marathon (only 23 days to go!!!). But this pie is SO yummy! And it would work just as well for Christmas as it did for Thanksgiving. You could also make it just because. After all, it’s fruit, right? I’m pretty sure a nutritionist would definitely endorse a 1:1 exchange of fresh fruit and pie in your diet. If you’re not sure, you should probably check with La Diva Dietitian, whose website I stumbled upon at work (seriously, I was doing actual work when this came up, I promise!) and who might be the most amazing ever. Also, brace yourselves– this is going to be a longggg and photo-heavy post. I handed the camera over to BF for the pie-making session, and he turned into QUITE the shutterbug!
As you might have guessed, since maybe you did too, I went home for Thanksgiving this past week. It was a wonderful visit full of people I love, both friends and family. And one of my dearest friends Alex stayed with my family for the holiday, so I got to pretend like I had a sister for a week– there was lots of late-night gossiping to be done!
In between life chats, we managed to squeeze in a little pie-making for the family dinner on Turkey Day. I came across a recipe for Cranberry-Apple Pie a while ago, and thought it sounded perfect– you still have the classic apple pie taste going on, but it gets a fresh and wintry twist from the cranberries. So I decided I’d make my family my guinea pigs (sorry guys). Good thing this turned out well!
My very first post goes through the steps of making pie crust by hand (you can find it here!), so the following is mostly going to just be photos of the process:
Details for the pie’s filling (original recipe here):
- 2 c. Apples (peeled, cored, and sliced thin)
- 2 c. fresh cranberries (if frozen, thaw)
- 2/3 c. Sugar
- 1 T. Lemon Juice
- 1 1/2 T. Flour
Stir ingredients well and transfer to pie crust. I like to do this a bit in advance to let flavors meld, but if you don’t do that, no biggie. Bake at 400. After 30 minutes, remove and add Crumb Topping:
- 1/2 c. Flour
- 1/2 c. Sugar
- 1/2 t. Cinnamon (feel free to be liberal here; I was and didn’t regret it)
- 4 T. cold butter, cut into small pieces
Rub butter into dry ingredients til coarse crumbs form. Top pie with crumbs and return to oven at 375 for 30 minutes. Allow pie to cool before serving.
Just because Thanksgiving is over doesn’t mean you aren’t allowed to keep making pie. If anything, Thanksgiving should have opened the floodgates on pie for the season! This pie turned out really well– I was nervous that the filling would lack pizazz because there aren’t any spices in it, but the tartness of the cranberries gave it a lot of flavor. My guinea pigs were all pretty happy with it, which is my usual measure of success for these things! Up next this week (it’s finals season for me, so I will probably be blogging a bit more often in an attempt to escape my textbooks for a little while) will be not one, but TWO salad recipes to help you and your scale become friends again post-holiday. Or at least not mortal enemies?