Of all the pies I make at holiday time, Fresh Apple Cranberry Pie is our family favorite. It’s fresh, tart and sweet. Love the hint of almond flavor. What would Thanksgiving be without PIE? I don’t even want to go there.
You know how I love this holiday weekend. Family, friends, time to reflect on all of our blessings. Throw in football -the UTAH 8-1 (yay!) vs byu 7-2 game, food, the family turkey bowl, shopping. Love it. Making special food for the people I love is my favorite part. Baking PIE is my absolute favorite.
Nothing compares to this Fresh Apple Cranberry Pie! It has been on our Thanksgiving menu for over 20 years and continues to be on the top most requested dishes I make at holiday time. We also have this pie every Christmas as well.
I know that many of you are intimidated by our friend, PIE. So, I thought this giveaway might help ease you into a friendly encounter with pie making. Pie, the cookbook is 640 pages long and contains 300 pie recipes! There are 57 pages devoted to pie crust alone. This is the pie bible. PIE is written by Ken Haedrich, a man who must have devoted an extraordinary amount of time in the kitchen covered in flour to produce such a comprehensive cookbook about Pie.
**Giveaway closed** Leave a comment about what you are most grateful for this time of year. The winner will be picked by the Random Counter. Entries must be in no later than Saturday, November 14 at midnight. You’ll have this book in your hands in time for Thanksgiving week!
Pie is really simple when broken down in to a few simple steps. Take a look at this tutorial for step by step instructions with photos included.
Fresh Apple Cranberry Pie
Author: Si Foster, A Bountiful Kitchen
Serves: 12 servings
- 7-8 apples any type, peeled, cored and sliced ( I like Granny Smith)
- 1½ cups fresh cranberries, washed
- 1¼ cups sugar
- ½ cup flour
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
- juice from ½ of a lemon (about 2 tablespoons) no need for this if using Granny Smith apples
- dash salt
- 2 cups flour
- 1 teaspoon salt
- 1 cup solid shortening
- ½ cup cold water
- Preheat oven to 375 degrees. Place rack on lowest shelf in oven.
- Place flour and salt in medium sized bowl.
- Cut in shortening with pastry blender.
- Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water.
- Gather the dough together in a ball. Split the dough in to two parts.
- Flour a surface and rolling pin.
- Roll out one half of dough to about ⅛ inch thickness into a circle.
- Fold dough in half. Lift onto a 9.5" pie plate.
- Open and shape to pan. Roll out the other half of dough, and set aside.
- Place apples in large bowl and mix with cranberries.
- Add rest of filling ingredients and mix well.
- Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces.
- Place other half of rolled out dough on top of filling in pie plate.
- Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping.
- Crimp and decorate edges.
- Make slits on top of pie for steam to escape.
- Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
- Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
- Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking.
- Bake until pie is bubbly and golden.