Aunt Lura (in seasonal headband) poses with the cranberry apple pie. Like most Americans, my family can’t imagine Thanksgiving without pie. My Aunt Lura volunteered to bring a pumpkin creation to our table Thursday so our side of the family only had to make two pies.
(Of course, we didn’t actually have to make even two since we were feeding only eight people, but what is Thanksgiving without excess?)
We knew my honorary cousin Eric was coming so we baked our favorite key-lime pie. Eric is the nephew of my late wonderful semi-godmother Dagny Johnson, who lived on Key Largo, so we HAD to celebrate the Florida Keys.
(You can read more about Dagny and get the key-lime pie recipe in this post from April.)
We also wanted to celebrate our local bounty so we made another pie with two fruits native to both my home state, Massachusetts, and mother’s home state, New Jersey—apples and cranberries.
I had the not very bright idea of making the pie crust with apple cider instead of water to enhance the apple flavor. It DID help the flavor. It also made the crust much harder to manage! So I don’t suggest it. Just use your standard pie crust.
In fact, I’m thinking another time I might eschew the pie crust altogether and call the dish Cranberry Apple Crumble. (If I do, I’ll let you know how it turns out.)
Aside from the sticky crust, everything about this pie proved a success—the apple-cranberry ratio, the rich crumb topping, the contrasting textures. My family highly recommends it.
The Pie
Ingredients:
3/4 cup sugar
1 teaspoon cinnamon
1 pinch salt
1 tablespoon flour plus 1/2 cup later
3 medium apples, peeled, cored, and sliced
2 cups cranberries
1 9-inch pie crust
(Of course, we didn’t actually have to make even two since we were feeding only eight people, but what is Thanksgiving without excess?)
We knew my honorary cousin Eric was coming so we baked our favorite key-lime pie. Eric is the nephew of my late wonderful semi-godmother Dagny Johnson, who lived on Key Largo, so we HAD to celebrate the Florida Keys.
(You can read more about Dagny and get the key-lime pie recipe in this post from April.)
We also wanted to celebrate our local bounty so we made another pie with two fruits native to both my home state, Massachusetts, and mother’s home state, New Jersey—apples and cranberries.
I had the not very bright idea of making the pie crust with apple cider instead of water to enhance the apple flavor. It DID help the flavor. It also made the crust much harder to manage! So I don’t suggest it. Just use your standard pie crust.
In fact, I’m thinking another time I might eschew the pie crust altogether and call the dish Cranberry Apple Crumble. (If I do, I’ll let you know how it turns out.)
Aside from the sticky crust, everything about this pie proved a success—the apple-cranberry ratio, the rich crumb topping, the contrasting textures. My family highly recommends it.
The Pie
Ingredients:
3/4 cup sugar
1 teaspoon cinnamon
1 pinch salt
1 tablespoon flour plus 1/2 cup later
3 medium apples, peeled, cored, and sliced
2 cups cranberries
1 9-inch pie crust
1/2 cup oatmeal (regular, not quick)
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) sweet butter (you could probably get by with less, but THIS WAS THANKSGIVING FOR GOODNESS’ SAKE!)
Instructions:
Preheat the oven to 425 degrees. In a medium bowl combine the sugar, cinnamon, salt, and tablespoon of flour. Add the fruit and toss to combine. Pour this mixture into your pie shell.
In another bowl combine the remaining flour, the oatmeal, and the brown sugar. Cut in the butter. Pour this crumbly topping over your pie.
Bake the pie for 10 minutes; then reduce the oven temperature to 350 and continue baking for 30 more minutes. Serves 8.
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) sweet butter (you could probably get by with less, but THIS WAS THANKSGIVING FOR GOODNESS’ SAKE!)
Instructions:
Preheat the oven to 425 degrees. In a medium bowl combine the sugar, cinnamon, salt, and tablespoon of flour. Add the fruit and toss to combine. Pour this mixture into your pie shell.
In another bowl combine the remaining flour, the oatmeal, and the brown sugar. Cut in the butter. Pour this crumbly topping over your pie.
Bake the pie for 10 minutes; then reduce the oven temperature to 350 and continue baking for 30 more minutes. Serves 8.
Hi Tinky and family.
ReplyDeleteI LOVED everything about Thanksgiving with you; people, pie, asparagus casserole, headband with jaunty angle, all included. I’m looking forward to the apple cranberry crumble (inviting myself again!).
Right back at you--except we have to publish YOUR butterscotch-pudding recipe long before next year!
ReplyDeleteI LOVE PIE!!!!!
ReplyDeleteEveryone loves pie. Studies show that nine out of ten Thanksgiving photos on Facebook feature pie. Since my FB friend Tom pointed that out, I've noticed it's true!
ReplyDeleteOh my, that sounds good! Sounds like you all had a great day! I made a cherry-apple crumble the other night... yum! (didn't feel like making another piecrust) How did the Cranberry Cream Puffs come out?
ReplyDeleteThe cream puffs were absolutely TO DIE FOR! Coming soon to a blog near you.
ReplyDeleteLove the sound of your crumble.
Happy post-Thanksgiving!
Just reading those recipes and looking at the pictures got my mouth watering. You have MY vote!
ReplyDeleteAnd I love the photos of you, your Mom and your Aunt Lura!
Made an apple cranberry cumble pie last night — but you know me, I just have to fiddle with the ingredients! 1/4 cup of dried cranberries and the additions to crumb topping included 1/4 cup biscuit mix plus half crushed Honey Bunches of Oats cereal instead of all oatmeal. Whoa, did my fam LOVE it! Thanks for the great idea.
ReplyDeleteMade an apple cranberry cumble pie last night — but you know me, I just have to fiddle with the ingredients! 1/4 cup of dried cranberries and the additions to crumb topping included 1/4 cup biscuit mix plus half crushed Honey Bunches of Oats cereal instead of all oatmeal. Whoa, did my fam LOVE it! Thanks for the great idea.
ReplyDelete