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Apple-Cranberry Pie

December 4, 2009

One of my favorite parts of the Fall is apple pie.  The version I make is not particularly sweet, because I really like the fresh taste of the apples.  I usually use a mix of apples (Gala, Honeycrisp, etc.), so be sure to try out several kinds and find what works best for you!

  • a bag of apples (~5 lb),
  • lemon juice
  • pre-made pie crust (one if you want a crumble top, two if you want lattice top or sealed top))
  • 3 T flour
  • 2 T cinnamon
  • 1 T nutmeg
  • 1 1/2 t ginger
  • 2 t all-spice (opt)
  • 2 T sugar (opt)
  • 1/4 c cranberries (opt)
  • about 3 T butter

Then you…

  1. Preheat oven to 350.  Grease a pie plate and add one crust.
  2. Peel and core your apples, cutting into at least 8ths.  Place in a large bowl.  Squirt with lemon juice and toss to avoid browning.
  3. In a small bowl, combine flour and spices.  Toss with apple slices.  Add cranberries and sugar if you want.
  4. Pour mixture into pie crust; you want enough to make a sizable mound — the apples will cook down a lot. “Dot” apples with butter, by sprinkling small chunks over the apples.
  5. Add top crust (or crumble); if you are doing a “solid” top, then be sure to cut vents to allow the steam out!
  6. Optional:  brush crust with melted butter and sprinkle with cinnamon sugar.
  7. Bake on a cookie sheet for at least 45-50 minutes.  You want the crust to be golden and the apples to be soft.

This year I broke down and bought Williams-Sonoma’s Fall Forest Piecrust Cutters.  They made it super easy to decorate the crusts, and you could use one of the leaf patterns to make a simple lattice crust.  My sister helped me with it, and after a few minutes we had a pretty snazzy looking pie.

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