Thursday, November 11, 2010

Cranberry-Apple Pie

Here's a new twist on an old favorite.

4 large Granny smith apples, peeled and sliced
2 cups fresh cranberries
3/4 cup sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
Frozen double crust package (the kind you just unroll)

Press one of the crusts into a deep dish pie pan, pinching the edges to create a boarder. Mix the fruit together in a large bowl. Mix all of the dry ingredients together then toss with the fruit. Dump in the filling. Take the other piece of crust and use a cookie cutter of your choice ( I used a maple leaf cutter to be extra festive!) to cut shapes out of the dough. Starting from the edges and working toward the middle, layer onto the top of the filling of the pie overlapping each piece a little as you go. You can re-roll any extra out to get a few extra shapes. Brush with half and half and sprinkle the top with sugar. Bake at 375 for 30-45 min. You know it's done when the cranberries have baked long enough to cause the juice to turn pink and bubble out of the spaces in the topping.

Serve with vanilla ice cream.


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