These Are a Few of my Favorite Things


my Nigella measuring cups, my french rolling pin, and Cranberry Ribbon Apple pie

Also, rubber lizards (left) really make the pie taste better. But I won’t tell you how I use them, because I don’t want to give away all my piemaking secrets.

To me, fall = pie.

I’m sure my family is missing out on some pretty sweet summer berry pies, because making pie crust in a hot kitchen just does not appeal to me. But when there’s a little coolness in the air (southeastern US translation: it’s not stifling hot anymore), my thoughts turn towards cutting in, rolling out, and all the other motions that come with sealing up a homemade pie.

This weekend I made two of the pie listed below. Fresh cranberries are still a little hard to find, so you might want to hold off for a couple weeks before trying it yourself. And please don’t skip the step at the end with the milk-coated, cinnamon-sugared crust. To paraphrase Garrison Keillor, “Heavens, [it’s] tasty.”

Cranberry Ribbon Apple Pie
from Epicurious.com

1 1/2 cups plus 1 tablespoon sugar
1/2 cup 100% cranberry juice
2 cups cranberries (about 8 ounces)

2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced (I used Fujis; Galas are also good)
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon

2 Butter Pie Crust Dough disks (or your own recipe)
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon milk
Pinch of ground cinnamon

Vanilla ice cream

Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.)

Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.

Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.

Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with vanilla ice cream.

3 thoughts on “These Are a Few of my Favorite Things

  1. So does this all come easy to you? I’m totally encouraged by your blog but I also pray you grew into this wonderful mother and homemaker. It scares me to think that this is what I’ll always be.Thank you though, you encourage me to want to be more Proverbs 31-ish.

    Like

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