Tuesday, November 11, 2008

Decadent Desert Dish

This is a must have pie for any Thanksgiving feast... Complements of a dear family friend, Laura Pahl...

Cranberry- Apple Pie
Recipe is enough for two pies or one really large pie

9" pie dough
1 3/4 cup brown sugar
5 tablespoons corn starch
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 pound Granny Smith apples, cored and sliced
2 cups fresh cranberries, rinsed
2 tablespoons lemon juice
10 tablespoons butter (2o for two pies)
3/4 cup granulated sugar (1 1/2 for two pies)
2 tablespoons heavy cream (4 tablespoons for two pies)
1 teaspoon vanilla extract ( 2 teaspoons for two pies)
1 cup walnut pieces (2 cups for two pies)

Pre-Heat your oven to 350 degrees- Prep dough
Mix sugar, starch,cinnamon,nutmeg and salt. Set aside.
In another bowl combine apples, cranberries and lemon juice. Toss gently.
Pour dry mixture over fruit. Toss gently.
Melt 2 tablespoons of butter and pour over above.
Turn mixture into pie shell and cook for 1 hour until fruit is tender.

Melt the remaining butter in with the sugar.  Cook until bubbling 5-6 minutes or until thick.
Stir in cream, vanilla and walnuts. Cook and stir continuously for 4-5 minutes
Remove from heat and cook for 20 minutes in pan.
Spoon over pie and refrigerate over night.

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