I will forever be grateful for my (ex) brother-in-law for introducing me to this delicious pie. Whenever we spend Thanksgiving with family I make this pie. After all these years when I think of Thanksgiving I think of a Cranberry Apple Pie.
Cranberry Apple Pie
Use a basic pie crust recipe for a double crust 9” pie.
1 cup sugar
2 Tbsp flour
¼ tsp salt
2 cups cranberries
½ cup raisins (optional)
4 tart apples (Pippin or Granny Smith work best), peeled, cored and thinly sliced
Freshly grated zest of one orange
2 Tbsp unsalted butter
Preheat your oven to 425 degrees. Roll out your pasty for the bottom crust and line a 9” pie pan. Roll out top crust an set aside.
In a large bowl stir together the sugar, flour, and salt. Add the cranberries, raisins, apples and orange zest. Toss to mix well. Pile the fruit mixture into the pastry lined pan and dot with bits of butter. Cover with the top crust, trim and flute the edges. Cut a few vents in the top.
Bake 20 minutes at 425 degrees and then reduce the heat to 350 degrees. Continue to bake until the crust is browned and the fruits are tender – about 40-50 minutes.
Perfect to enjoy at the end of your Thanksgiving meal!
Good to the last bite!