Apples get a tart, pretty companion in the Cranberry Apple Pie. A hint of orange and spices add subtle flavor and depth. This pie is a perfect blend of unique and traditional
Ok, I’m about to lose so much cred. You may need to sit down for this one, peeps.
I really don’t like Thanksgiving dinner. WHAT?!
Yes, you read that right. I not only don’t care for it, I actively avoid it. Thankfully I married a man who is of the same mind. We’ve done things like plan trips and ingest germs (<—just kidding) to get out of dry turkey, sweet potato casserole, and over cooked green beans. Basically, we’re terrible humans, amiright?
And when it comes to pie, we’re a house divided on that one. I’m all about that apple, he’s into the pumpkin. We both like the whipped cream though, so that’s some serious solidarity going on, no?
If you’ve been around here for any time at all, you probably know how very much I love my berries. And while I don’t eat the fresh cranberries by the handful, I still very much enjoy them being mixed up with a bunch of sugar and cooked into tart, jammy perfection. That’s exactly what happens in this pie, and it pairs beautifully with spiced, tender apples to create a perfect fall pie.
Let’s talk for a few minutes about appearances. I kept the apples for this one mostly together, just fanning out the slices a bit to allow them to cook better. But you could absolutely toss them all in a bowl with the cranberries and give them a toss for a more casual, laid back vibe. Also, I used a tart pan, but it is about equivalent to a pie dish (not deep dish). You can definitely go that route for a more traditional-looking pie. It’s all about your personal style.
But that’s pretty darn gorgeous, don’t you think?