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. 
These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!
Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!
What a great idea to have a homemade pancake mix on hand!
A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:
1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.
Those pancakes look amazing!! Oh my goodness.
i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.
Wow. Those look so good I might have to whip some up…..like…NOW.
http://www.simplysweeter.blogspot.com
You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.
One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.
AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.
What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂
Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!
Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂
These pancakes look amazing!! Bookmarked!
Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??