Americana…

In my opinion, no Thanksgiving can go without the classic American dessert, apple pie. I love using the tart and crispy granny smith apples in my recipe, they hold their texture so much better in baking than the red varieties. I also like to mix it up and add fresh cranberries to my apple pies during this time of year, it enhances the tartness that I love so much! The best part about this pie is that the cranberries barely hold onto their form when baked and at the perfect moment burst open when you bite into them releasing all that yummy flavor. DELISH!

Cranberry Apple Pie

Yields: 1 pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

• 2 unbaked 10-inch pastry shells (can be homemade or have Pillsbury help you out)
• 4-5 Granny Smith Apples cored and sliced 1/8 inch thick
• 2 Tb Unbleached Flour
• 1 Tb Ground Cinnamon
• 1 Tb Organic Sugar
• 1 Tb Brown Sugar
• 1/4 tsp Freshly Grated Nutmeg
• 1 tsp Freshly Squeezed Lemon Juice (about 1/2 a lemon)
• 1/2 Cup Fresh Cranberries

Directions

1. Preheat oven to 375 degrees
2. Prepare pie dish with nonstick cooking spray
3. Roll out pie crust and place in pie dish
4. Mix apples, cranberries, cinnamon, brown sugar, sugar, nutmeg, flour, and lemon juice in a large bowl, then place in pie dish
5. Roll out additional pie crust on to well floured cutting board then cut strips 1 inch in width
6. Place strips of pie crust on top of pie in a weaving manner
7. Bake for 30 minutes then let sit for 10 minutes before serving