Wednesday, November 28, 2012

Apple-Cranberry Pie

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It all started one day a few weeks ago when Bradford sat down to read my November issue of Real Simple. (We recently cut the cord on cable TV so we've found ourselves with more free time, which I love!) All of a sudden, amidst the casual comments of "Hey, do you wanna get this soup and crackers bowl?" and "Oxblood is a color?" he exclaimed, "You need to make an apple-cranberry pie for Thanksgiving. And a pumpkin cheesecake." Haha. I had never attempted nor had I considered attempting messing with the tried and true holiday favorite of apple pie. But let me tell you, this apple-cranberry thing is something special. I was afraid the cranberries would be too tart and overpower the apples, but it was a perfect complement. Bright and cheery and delicious.

Also, I think I finally found my favorite pie crust.

Apple-Cranberry Pie
From Real Simple, November 2012 Issue
Yield: one 9-inch pie
Prep Time: about 30 minutes
Baking Time: about 1 hour
Total Time: about 1 hour, 30 minutes


1 unbaked Basic Flaky Piecrust
2 pounds Granny Smith apples, peeled and very thinly sliced (about 6-8 apples)
2 cups fresh cranberries
3/4 cup sugar
3 Tablespoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 cup granola
4 Tablespoons unsalted butter


Pre-heat oven to 375 degrees.

Toss together the apples, cranberries, sugar, cornstarch, lemon zest, cinnamon and salt. Transfer to an unbaked 9-inch piecrust. Top with granola and dot with unsalted butter.  Bake for 50-60 minutes or until the apples are tender. (If the top darkens too quickly, tent loosely with foil.) Let cool before serving.


miss b said...

Just been catching up on your posts. I have some cranberries left over from making mince pies - now I know how to use the rest - this looks delicious.

Andi of My Beautiful Adventures said...

OMG I need a piece now!!!

IM said...

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