Apple Cranberry Pie

There are so many great desserts for Thanksgiving, it’s really impossible to choose just one. However, this week, I didn’t really have time to go all out, so I decided to combine two thanksgiving classics, apples and cranberries.

This pie is the perfect pie to make if you are short on time. Pies can be a daunting undertaking and on Thanksgiving when you have so many things to cook, you might not have the time to make a pie from scratch. So every once in a while its okay to cut corners. And I think store-bought pie crusts works just fine in this recipe.

Servings: 10
Time: 75 min
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An easy pie that doesn't have to take all day.

Ingredients

– 1 pie crust (I used a store bought crust) You will need part of a second crust if you want to make leaves. – 4 apples – 1/3 cup of fresh cranberries – 1/2 cup of unsalted butter – 3 TBSP whole wheat flour – 1/2 a cup of water – 1/2 cup of white sugar – 1/2 cup of brown sugar – 1/2 tsp cinnamon – 1 tsp vanilla – optional: vanilla ice cream (but ice cream is never optional in my book)

Directions

Defrost pie crust according to instructions.
Preheat the oven to 350 degrees Fahrenheit.
Wash apples, slice in half, remove core, thinly slice length wise. (if you have an apple corer, use it to core the apples. I really like apple skin so I left it on.
Grease a large skillet and lay the pie crust.
Place the bundles of sliced apples into the pie, fitting as many bundles as you can.
In a medium sauce pan, melt the butter.
Add the water, flour, both sugars, cinnamon and vanilla. Mix until well incorporated.
Pour the mixture into the pie.
Add cranberries to the pie in all the gaps left from the apples.
If you want to make leaves. Cut leaves from a second piece of pie crust. Add to the edges of the pie.
Cook for 50-55 minutes.
Enjoy warm a la mode!

What are you making for dessert this Thanksgiving?

Store bought pie crusts, yay or nay?

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