Who says the Meatless Monday recipe has to be a vegetarian entree? I feel much better about eating delicious desserts when I bake them myself. I’ve been craving apple pie since before Thanksgiving. Given that we had a pumpkin pie, a Baskin Robbins ice cream pie, AND a chocolate bundt cake that I made from scratch using a Martha Stuart recipe (YUM!) … let’s just say I had to wait awhile!
My mother-in-law makes her apple pie with cranberries, and that is how my husband likes them. I’ve grown pretty fond on them as well, so I modified what I consider the BEST apple pie recipe (from the Joy of Cooking, of course!) to include cranberries and ended up with an AMAZING pie!
First, you’ll need Pie Crust for a double-crust pie. If you want to make those from scratch, here is a quick & easy recipe for a Perfect Pie Crust. You can even download a larger size of this template here.
Aside from the pie crust, you’ll need these ingredients
- 2 1/2 pounds apples (about 5-6 medium-sized apples), peeled and sliced – Note: I used Honeycrisp apples this time, and the pie was delicious!
- 1/2 bag of fresh cranberries
- 1/2 cup sugar
- 3 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Position a rack in the lower third of the oven. Preheat oven to 425 degrees F.
In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon.
Let stand for 15 minutes, stirring several times so the apples soften slightly. Pour the mixture into the bottom crust and gently level with the back of the spoon. Pour the cranberries on top and level again.
Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust, then seal the edge, trim, and crimp. Cut a few steam vents in the top crust & sprinkle with sugar and a little ground cinnamon.
Bake the pie for 30 minutes. Slip a baking sheet underneath it, and reduce oven temperature to 350 degrees. Bake until the fruit feels just tender when a knife is poked through a steam vent and juice has started to bubble through the vents (about 30 – 45 minutes longer).
Let the pie cool for about 3 hours before serving. Enjoy!
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