Tuesday, November 23

Cranberry Apple Pie

For Thanksgiving, Christmas, or any holiday, why make a plain old apple pie when you can add taste and colour with cranberries? I use the wild ones I've picked and frozen, but cranberries from the produce department (fresh or frozen) work well, too.

  • 1 cup sugar (1 1/3 cup sugar if you are not using the sweeter wild cranberries)
  • 1/4 cup flour
  • 5 cups peeled and sliced tart apples
  • 2 cups fresh or frozen cranberries
  • 2 tablespoons butter
  • Pastry for two-crust pie

Preheat oven to 425ºF. Roll out the bottom pastry crust and place in a 9-inch pie pan. Mix sugar and flour in a large bowl. Add apples and cranberries, and stir gently until the fruit is coated. Turn fruit mixture into the pastry lined pie pan and dot with butter. Use the rest of the pie crust to make a lattice top for the pie, then seal and flute. Bake for 40 minutes or until juice is bubbly. Remove from oven and place on a pie rack to cool. Serve warm with whipped cream or ice cream.
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