Okay, this is finally it for the cranberries! After this, it’s on to bok choy – this week’s secret ingredient.
This might be my favorite cranberry item so far. Although, I must confess now – I still did not make homemade pie crust. I actually quite like the Pillsbury refrigerated ones, and they’re so easy.. it’s sort of addictive. They make pie happen so much faster. Someday I will make a homemade pie crust. I just get scared.
This pie is delicious. It gets Travis’s stamp of approval as well, and he’s pretty picky. It’s very simple, the cranberries are tart and the apples are sweet. It requires more sugar than a standard apple pie would, probably to be sure that the cranberries don’t end up too bitter. The instructions call for “tart apples”.. I always use Granny Smith, but I suppose there are probably other variations of tart apples as well. The recipe comes from Betty Crocker’s New Cookbook.
Pastry for Two-Crust Pie
1 1/3 cups sugar
1/4 cup all-purpose flour
dash of salt
5 cups thinly sliced peeled tart apples (5 medium)
2 cups fresh or frozen (thawed) cranberries
1. Heat oven to 425. Prepare pastry.
2. Mix sugar, flour and salt in a large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine.
3. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.