A bag of cranberries has been looking at me from my fridge for the last couple weeks. Every time I open the door, they yell out,
“Hey lady, are you going to make something with us or what?!” How rude. Nag, nag, nag, day after day. So I got creative and made a pie out of them.
That shut ’em up.Printer Friendly
- 6 large granny smith apples
- 1/2 cup cranberries (fresh or frozen & thawed)
- 1/2 cup chopped pecans (can omit if you like)
- 2 tablespoons lemon juice
- 1 1/4 cups sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 rolled piecrusts for 10 inch pie (see recipe here)
- 1 beaten egg
- 2 tablespoons heavy cream
Preheat oven to 425 degrees. This recipe makes a deep dish 10 inch pie. Your pie plate should measure 10 X 1 1/2 inches. Prepare piecrust recipe as seen here. Leave piecrust in wax paper, and place in fridge.
Wash cranberries and pick out any bad ones. Let drain and set aside. Ignore them if they start saying rude things to you. After all, their days are numbered. HA!
Prepare filling: Peel, core, and slice apples.
Place sliced apples in large bowl, and add those rude cranberries,
lemon juice (whoops, forgot to take pic) , chopped pecans (you can omit these if you like),
Stir thoroughly until all ingredients are blended and apples are well coated. Remove piecrusts from fridge. Remove bottom crust from wax paper and place in 10 inch pie pan. Pour filling into pan. Mound in the center.
Stand back and admire the beauty of your handiwork so far. Take pictures. Ignore your spouse when they give you a strange look.
Remove top crust from wax paper and place over filling. Crimp top and bottom crusts together and then flute. Crack egg into small bowl and then add cream
and beat well with fork. Brush over crust (there will be leftover cream and egg so give it to your cat or dog).
Cut several small slits in top crust with sharp knife to allow steam to escape,
and then place pie into oven. Bake 40-45 minutes. (If piecrust edge begins to overbrown, place ring of aluminum foil over edge to prevent further browning.) Remove pie from oven when done and allow to cool on wire rack.
When cool, dig in and cut yourself a slab.
Let’s take a close look at the filling.
Hmmm…. seems those cranberries don’t have much to say now, do they?Printer Friendly
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Thanks for sharing! I’m still kicking myself for buying a $26 pie. Another tip that I found helpful is that you can use parchment paper instead of wax paper for rolling the pie dough. I only discovered this b/c I ran out of wax paper when I last made pie. 🙂
Wow, that looks really good. Think I will try this.
Oh, that is a work of art! I can taste it from here…
A true work of art. Looks wonderful.
Your pie is beautiful! My pies are not as nice looking. I need to use more filling and an egg wash as you did.
The pie looks incredibly good. Apples and cranberries are a good pairing. I make something called winter jam with apples, cranberries and crushed pineapple. So, so good and very pretty for Christmas gtifts.
Wow, you do make a beautiful pie! Does your hubby know what a lucky man he is? 🙂
Looks totally delightful and yummy.
This pie is absolutely beautiful! I am not going to let you come NEAR my 2nd annual blue ribbon pie contest at my Memorial Day picnic in 2012!! No way..because you would definitely take first place and I can’t have that kind of competition showing me up!! hahahahaha! LOL! Just kidding! Seriously though…absolutely gorgeous, and looks absolutely delicious! I love the photo just after the one where you are adding salt..the one with all of the ingredients and the flour, sugar and cinnamon on top….oh man!!!! it all just looks so divine! I will have to remember this recipe if I bake another apple pie this winter..I am going to make this recipe! Thanks for posting!
Your pie looks spectacular! Have you tried using lard in your pie crust? There is a pie baker blog person up in Oregon that uses leaf lard in her recipes. She uses half lard and half butter. She feels the use of hydrogenated shortening (Crisco) is much worse for one’s health than the use of lard. In any event, I love your blog and read it often.
I’ve tried lard before, but thought the crust was heavier and kinda greasy, so I went back to the shortening.
Thank you Sue for visiting.