Thursday, December 10, 2009

Yummy Cranapple Pie

Most people that know me very well know that I like almost anything cranberry.
Covered in dark chocolate, dried, relish, etc.
There is an exception to that - cranberry scented candles. Not so much.
After my parents married, my Grandmother Shields taught my mother how to make her cranberry pie. Eventually, my mother taught me and I thought I would
share our recipes with you!

There is just something so bright and cheery about cranberries. So Christmasy!
Here is my version with apples. My mom's original version follows.
Apple Cranberry Pie

Pastry for a 9-inch, 2 crust pie I use a deep pie plate 'cuz I like it mounded up.

2 cups or one bag fresh or frozen cranberries
1 cup granulated sugar I have used Splenda in this recipe and it works fine.
Water to cover
Another ½ cup sugar after they are cooked and drained.

4 cups, peeled and sliced Granny Smith apples (+ or – a few more if you like a mounded pie)
1-2 Tablespoons lemon juice

¾ cup brown sugar
¼ cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg or to taste

2 tablespoons butter or margarine
1 tablespoon sugar

Preheat oven to 425 degrees.

In a heavy pot, add cranberries, sugar and enough water to cover. Cook over medium-high to medium heat. Stir until the cranberries “pop”. Remove from heat and drain through a sieve or colander. Add the ½ cup sugar and set aside. My husband prefers that I leave this extra sugar out. He likes it tart!

Peel and slice apples. Place in a bowl. Sprinkle and toss with the lemon juice. Set aside.

In a large bowl, combine sugars, flour, cinnamon and nutmeg. Add the apples and cranberries. Mix well. Turn into pastry-lined pan. Dot with butter. Cover with top crust and cut small slits in top crust. Seal edges. Sprinkle top with last tablespoon of sugar. Place pie on a sheet to avoid sticky syrup from dripping on your oven. I use one of those round pans with a hole in the center. It’s what my mom did, so I do it!

Bake at 425 for 15 minutes, then reduce the heat to 350 and bake another 45 minutes or until the syrup and juices start to ooze from the edges. You may want to cover the edges of your crust with foil to keep them from getting too brown. You can bake a little less or more, depending on how soft you like your apples. I like them soft, so I bake it a little longer.

My mom used to make just cranberry pie – no apples. She doubled the amount of cranberries and added more sugar. She would use a slotted spoon to remove the cranberries from their cooking liquid and place them directly into the pie crust. After securing the top crust and cutting slits, she would sprinkle a little sugar over the top. This makes it crunchy! I have made it this way too, except I drain the cranberries well before placing them into the pie crust. It’s less juicy and messy. Depends on what you like!

If you would like a story about my mom’s cranberry pie, then visit my December 5, 2007 blog post. It is quite memorable! Hope you try the pie and let me know what you think! M.




2 comments:

Libby Buttons said...

Sounds yummy Martha. I have never hear of an all cranberry pie. Did your mom create the recipe for that on her own?

Ira said...

Do you mind if I come over to have a wee bite :-)

Blog Archive