Cranberry Apple Pie
Happy Pi day everyone! Yes, I’m a nerd and celebrate Pi day with a pie. Hey, what do you expect from an engineer who bakes?!? It is quite the shame that National Pie Day doesn’t fall on 3/14. Doesn’t make any sense to me…
I had bookmarked this pie back around Thanksgiving when cranberries were plentiful. I always grab a few extra bags to throw in the freezer and use at a later date. I decided to pull out one of those bags of frozen crans to make this pie.
Cranberry and apple make such a great team. They just compliment each other so well. And in the case of this pie, the cranberries turned the pie filling into a pretty pink color.
If you happen to have any cranberries around, I highly recommend making this pie. Or save it off in your back pocket when the fall flavors of Thanksgiving are swirling around in your head.
Two Years Ago: Chewy Oatmeal Raisin Cookies
Three Years Ago: Vegan Vanilla Raspberry Cupcakes
Cranberry Apple Pie
Yield: 8
Ingredients:
Double pie crust
1 cup sugar
2 Tbsp flour
1/4 tsp salt
4 medium Granny Smith apples
2 cups fresh cranberries
zest of one orange
2 Tbsp unsalted butter, cubed
Directions:
Preheat the oven to 425. Line the bottom of a glass pie pan with pie crust as directed above. Brush with lightly beaten egg white.
Stir together the sugar, flour and salt.
Peel, core and slice the apples.
Add the apple slices, cranberries and orange zest to the sugar mixture and toss well. Pile into the prepared pie pan. Top with bits of butter.
Cover the pie with the top crust and vent as desired. Brush with the beaten egg white.
Bake for 20 minutes, then reduce heat to 350 and bake 40-50 minutes more, until the fruit is tender when pierced with a knife. (Check the crust periodically and tent with foil if it browns before cooking through.)
Cool on a cooling rack.
Recipe from Bake at 350
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com