Wednesday, November 23, 2011
We were going to a family Thanksgiving, and I was planning to make Pumpkin-Maple Pie and Pecan Pies. I had a bag of apples that needed using, though, so I thought I'd make an apple pie too.
After that, I sliced them up fine.
A couple tablespoons of lemon juice will help keep the apples from turning brown.
I remember as a kid when my grandma would make apple pie. I would just sit there, eating her sliced, spiced apples. Even when making apples to eat by themselves, I'd always add a bit of flour. I guess I just thought it belonged.
Give the pie some time in the oven, and you'll get a great golden-brown crust with a warm, spicy filling. It's a great fall pie, and perfect for taking to your next Thanksgiving party.
Recipe: Cran-Apple Pie
7 c. thinly-sliced apples
2 tbsp. lemon juice
1/4 c. brown sugar
1/4 c. white sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. dried sweetened cranberries
2 premade piecrusts
3 tbsp. butter, cubed
Combine apples, lemon juice, brown and white sugars, cinnamon, ginger, nutmeg, salt, and cranberries. Stir well. Let sit for 15-30 minutes, to allow flavors to mix.
Pour apples into piecrust. Roll second crust over the top of the pie; crimp the edges.
Sprinkle the top of the pie with cheddar cheese. Bake in a 425F oven for 45 minutes. Let cool before serving.