Sunday, November 6, 2011

Thanksgiving Recipes - Cranberry and Crisp Apple Pie

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com



Makes 1 (10 inch) pie serving 8 to 10

6 cups pie apples (peeled, quartered, cored and cut into 1/4 inch slices - See Karla's Tip below)
1 (14 to 16 oz) can whole cranberry sauce
1/2 cup sugar
2 tablespoons instant (or quick cooking) tapioca
6 cups pie apples (peeled, quartered, cored and cut into 1/4 inch slices - See Karla's Tip below)
1/3 cup walnuts  (halves and pieces)
1 (2 crust) pie crust (purchased or home made)


Position oven rack so pie will bake in lower 1/3.  Preheat to 400 degrees.

Put cranberry sauce into a large pot.   Melt over low heat, uncovered and stirring occasionally.   Remove from heat.
Crisscross strips of dough to make a lattice top.

Stir in sugar, tapioca, apples and walnuts.

Place one of the pie crusts into pie pan (ungreased).   Pour in filling.

Cut remaining crust into 1 inch strips.

Layer half the strips left to right over the filling.

Lay the remaining strips top to bottom over the first set of strips forming a lattice (basket weave) top.

Trim edges and crimp.

Put pie on a layer pan (like a cookie sheet) to catch drips.

Bake in the preheated oven until the crust is nicely browned (top and bottom), the filling is bubbling and the apples are tender.  
 

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Karla's Tip #1 - Apples


Pie apples hold their shape when baked.  Use them when you want to see apple slices or chunks... like for pies, baked apples, chutney and for chunky apple desserts.


Cortland,  Granny Smith, Jonagold, Greening, Winesap.


1 pound of apples = (approximately) 2 large apples or 3 medium or 4 to 5 small.
1 pound of apples = (approximately) 3 cups sliced apples. 


Eating apples (like Macintosh) cook down to pulp.  Use them when you want a smooth textures like for apple sauce and apple butter.



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