Hi guys! I’m back in the kitchen with another recipe to add to my kitchen series… apparently I only like making desserts? But I think that’s just fine by me and my very sweet tooth 😉
With Thanksgiving around the corner, I wanted to try a dessert that fits the season. I love berry pies, and my sister REALLY loves apple pie – so what better way to satisfy both our tastes than by combining the two into one Cranberry Apple Pie? I found this recipe on Martha Stewart and modified it a little bit to my taste (added nuts for a more rustic flavor).
Are you guys trying out any recipes for the first time this holiday season?CRANBERRY APPLE PIEyield: one 9″ pie; serves 6–8INGREDIENTSpie filling— 1/2 cup fresh whole cranberries— 1/2 cup dried cranberries— 1/4 cup of diced nuts (I used peanuts and pecans)— 1/2 cup brown sugar— zest of 1 orange— juice of 1 orange— 3 apples; peeled and sliced (You can use Gala, Braeburn or Granny Smith)— 1/4 cup flourpie topping— 1/2 stick of melted butter— 1/2 cup brown sugar— 1/4 cup of diced nuts (I used peanuts and pecans)— 1/4 cup old-fashioned oats— 1/4 cup flourpie crust— Store-bought; but if you would like to make yours from scratch, follow step 1 and 2 of this recipeINSTRUCTIONS— Preheat oven to 400ºF— Mix all the filling ingredients in a large bowl; set aside.— For the topping: In another bowl, mix the melted butter and sugar evenly; then mix in the flour, oats, cinnamon and nuts until you have an even mixture. Set aside.— Pour the filling mixture into the pie crust, distributing all ingredients evenly— Crumble the topping over the filling— Place in oven for 45-50 minutes, until crust is golden brown and juices are bubbling. If the crust or topping becomes too dark, cover the pie loosely with foil— After baking, leave pie inside the pan to cool for approx. 15 minutes before serving