I think everyone would agree that pies are a necessity on Thanksgiving. While growing up, we always had pumpkin and apple, with whipped cream on top, and they were perfect and delicious. Well, my husband’s family takes Thanksgiving pies to a whole new level. The first time I spent Thanksgiving with them, I was shocked to look at the huge table of pies. There must have been about 15 different types and I knew they were serious about pie! Considering my husband’s love for sweets and desserts, I was curious what he would think of this Cranberry Apple Pie. He really enjoyed it! He said it was absolutely delicious and Thanksgiving-worthy. My son practically licked his plate clean in a matter of minutes. Honestly, I have never been a cranberry fan, but oh my goodness, this pie was amazing! We ate it so quickly that we forgot to get out vanilla ice cream, but I can imagine it would be wonderful with the pie! My friend Stephanie (who gave me the Apple Dumpling recipe) also shared this fantastic pie recipe with me. She got it from her dad, Bob, and it has been in their family for years. Thank you very much Stephanie and Bob for sharing such an incredible recipe with me! When I got the recipe last year, my mom immediately made two and they were a huge hit. She has made it a couple more times for various occasions, and is planning on making it again for Thanksgiving this year. Cranberry Apple Pie will now be a part of our Thanksgiving tradition!
- 5 Granny Smith apples-peeled cored, sliced
- 2 C. chopped fresh cranberries or 1 can
- 1 C. sugar depending on how tart/sweet you want add less/more sugar-I used 1 1/2 cups
- 3-4 tsp flour-I used 4
- 2 tsp Vanilla
- 4 or 5 shakes of cinnamon
- 4-6 small pats of butter
- 1 egg whites for wash
- 2 pre-made pie crusts
- Preheat oven to 350
- Press 1 crust into pie pan and set aside
- In a large bowl, combine the apples, cranberries, sugar,flour, vanilla and cinnamon
- Mix until apples and cranberries are well coated
- Place in pie pan
- Place the pats of butter on top of the apples then cover w/ the other pie crust
- Push crust down around the edge
- Trim remaining crust from the sides
- Put slits on the top of the pie
- Give it an egg white wash
- Bake approximately 1 hour, or until pie bubbles over
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