Thanksgiving is coming and that means it's time for PIE. Well, here it's pretty much always time for pie, but Thanksgiving is the official pie holiday. Each year I like to make a new pie along with the standby of Old-fashioned Pumpkin Pie. Concord Grape Tart has pretty much become a standby now since I first introduced it to my family a few years ago. Others we love for Thanksgiving are Maple Pecan Pie, Honey Walnut Pie, Sweet Potato Pie, and Chocolate Cream Pie. This year I wanted to try a pie with cranberry. I really love cranberries and am striving to incorporate them into more dishes through their season other than just cranberry sauce (which I love by the way). We still had some apples left in the crisper from apple picking so I though I'd try combining the two into a pie that is perfect for your Thanksgiving dinner.
I enjoyed this pie a lot because it was sweet, but not cloying sweet - the tartness from the cranberries was a lovely compliment to the pie. I used my favorite lard-butter crust for this pie - a double batch. We render our own lard when we get our half of a pastured pig each year, so I'm good with using lard. It's also a pie that's perfect to be served with a small scoop of vanilla ice cream on top.
What's your favorite Thanksgiving pie?
Cranberry apple pie
Double recipe of your favorite pie crust (or use store-bought)
1-1/2 cups cranberries
3/4 cup sugar
1/3 cup apple cider, apple juice, or cranberry juice
pinch of salt
4 heaped cups peeled, cored, and sliced (1/4-inch) apples, such as Golden Delicious, Pumpkin Sweet, Granny Smith, or your favorite baking apple (about 2 large)
2 teaspoons lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 small egg
an extra teaspoon of sugar
In a small saucepan, combine the cranberries, sugar, cider/juice, and salt. Heat over medium heat, stirring often, until it comes to a boil. Reduce to a simmer and cook until the cranberries pop and the mixture thickens, about 7 minutes. Set aside.
In a large bowl, toss together the apples, lemon juice, flour, cinnamon, ginger, and nutmeg.
Preheat the oven to 350 degrees.
Roll out your first pie dough and fit it into a 9-inch pie plate. Leave the overhang for now. Spread the apples into an even layer. Then top the apples with the cranberry mixture. Roll and place the second crust on top. Crimp together the top and bottom pie crusts along the edge of the pie, removing excess as necessary. Cut four slits into the top crust.
Whisk the egg with 2 teaspoons of water. Brush the egg wash over the top of the pie crust (need not use it all, just a good coating). Sprinkle with the extra teaspoon of sugar.
Bake until the crust is golden and the filling is bubbling through the slits, about 35-45 minutes.
Let cool before slicing and serving. Top with vanilla ice cream, if desired.
What was I cooking one year ago?: pepperoni pizza-stuffed spaghetti squash
Two years ago?: pumpkin swirl brownies
Three years ago?: kabocha squash & ricotta pierogi
Four?: orange & honey roasted rutabaga
5?: red cabbage & green apple slaw