Chris' Recipes

Bon Appetite!

Apple Pie with Dried Cranberries

Written By: Chris - Nov• 04•12

So Laura and Jon were coming for dinner and I wanted to prepare a special desert.  Jen had gifted me a wonderful large bowl of crisp, tart apples from her farm, which inspired me to bake a fresh apple pie!  I had recently read in a couple of different “Foodie” magazines a couple of recipes for apple-cranberries cobbler and figured it would be a nice change and a unique preparation for my pie.

Whenever I decide to enjoy desert, which it isn’t very often just ignore the fact that it’s probably not the healthiest thing I could eat!  Just go for it I say!  And if I was going to think too much about it, apples and cranberries have to be somewhat OK to eat anyways, right?  So as in all things… moderation.  Enjoy a piece and give the rest away!   This evening, I can tell you it was scrumptious and worth every bite!

Ingredients:

3/4 Cup Light Brown Sugar
1/4 Cup all-purpose Flour
1 Tablespoon ground Cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium Apples, peeled, cored and thinly sliced
1 Cup dried Cranberries
1 Lemon  juiced
2 prepared Pie Crusts, thawed at room temperature (or make your own if you’re ambitious!)
2 Tablespoons of Egg Beaters

Preheat oven to 450 degrees F.

Recruit a friend (Thanks Bill!) to help prepare the apples.  Wash, peel, core and slice the apples.  The investment of under $20 for the peeler is worth every cent!  I use it every year and it can be used to create scallop potatoes too!

Sprinkle apples with lemon juice and toss to prevent browning.  Add cranberries.

In another bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Stir in the sugar mixture to evenly coat the apples and berries.  Set aside.

Roll out chilled dough into 2 circles if preparing your own, or use one of the two prepared pieces to line a 9-inch pie pan.

Mound the apple, cranberry and sugar mixture into the bottom crust and dot with the cold cubed butter.  Top with other rolled out dough and crimp the edges with fingers.

Brush the top of the pie with egg beaters and sprinkle with cinnamon and sugar.

Bake pie for about 45 minutes.  Be sure to check near the half hour mark and look to see if the edges of your crusts are browned enough.  If they are becoming to dark, cover edges with foil to prevent them from burning.  Let the pie rest 20 minutes or more before slicing.

We enjoyed our pie with homemade cinnamon ice cream, laughter, camaraderie and a delicious bottle of LADERA Cabernet Sauvignon and it was delicious if I don’t say so myself!

Enjoy!

Cheers!
~Chris

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