Today I made my first ever from scratch apple cranberry pie! I honestly thought it was more difficult than it is to make an apple pie but now that I know better, I see many a homemade one in our future.
I peeled & sliced 5 baking apples (the supermarket had Red Roma so that's what I used) and I mixed them in a large bowl with 1.5 cups of fresh cranberries, 3/4cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, 1/2 tsp of salt and tossed all of that together until the apples & cranberries were well coated and sticky. Then I added 2 tablespoons of lemon juice and mixed well again. I lined a 10" pie dish with a Pillsbury crust (because I prefer them to my own!) then poured the filling into the pie pan then put 2 pats of butter on top of the filling. I then placed the other Pillsbury crust on top and closed the edge around the pie dish. I beat an egg and brushed it on the top crust then cut 3 large slits in the crust. I placed it on a cookie sheet & baked it at 425* for 15 minutes and then loosely covered with tin foil so the crust wouldn't burn and reduced the oven 375* and baked for an hour. (Remove from oven, take the foil off and cool on a rack for 2 hours).
Once it was just about cool, I tried a very small sliced - I couldn't wait any longer I was so excited! It looked and smelled so Good! The crust is just the way I like it but I think the cranberries may be too tart and next time I'd like to add an additional quarter cup of sugar (for 1 cup total) and a quarter tsp more of cinnamon (for 1 and a quarter tsp cinnamon total). I rectified the matter by turning the slice on its' side and sprinkling it with a little cinnamon & sugar! Trés yum! I'm quite proud of myself at the moment.
I do love Thanksgiving Eve (as I like to call the day before Thanksgiving). The pumpkin pie is also baked and cooling, the oven is off and it's time to get ready for company!
Sent on the Sprint® Now Network from my BlackBerry®
I peeled & sliced 5 baking apples (the supermarket had Red Roma so that's what I used) and I mixed them in a large bowl with 1.5 cups of fresh cranberries, 3/4cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, 1/2 tsp of salt and tossed all of that together until the apples & cranberries were well coated and sticky. Then I added 2 tablespoons of lemon juice and mixed well again. I lined a 10" pie dish with a Pillsbury crust (because I prefer them to my own!) then poured the filling into the pie pan then put 2 pats of butter on top of the filling. I then placed the other Pillsbury crust on top and closed the edge around the pie dish. I beat an egg and brushed it on the top crust then cut 3 large slits in the crust. I placed it on a cookie sheet & baked it at 425* for 15 minutes and then loosely covered with tin foil so the crust wouldn't burn and reduced the oven 375* and baked for an hour. (Remove from oven, take the foil off and cool on a rack for 2 hours).
Once it was just about cool, I tried a very small sliced - I couldn't wait any longer I was so excited! It looked and smelled so Good! The crust is just the way I like it but I think the cranberries may be too tart and next time I'd like to add an additional quarter cup of sugar (for 1 cup total) and a quarter tsp more of cinnamon (for 1 and a quarter tsp cinnamon total). I rectified the matter by turning the slice on its' side and sprinkling it with a little cinnamon & sugar! Trés yum! I'm quite proud of myself at the moment.
I do love Thanksgiving Eve (as I like to call the day before Thanksgiving). The pumpkin pie is also baked and cooling, the oven is off and it's time to get ready for company!
Sent on the Sprint® Now Network from my BlackBerry®
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