Sunday, November 30, 2008

pie is good ...

thanksgiving pie, apple cranberry, it's quite good ... not too sweet, not too tart, just the perfect mix.

- 6 granny smith apples
- 1 cup of sugar, split into four (1/4's)
- 1 tbsp lemon juice
- 1/2 tbsp cinnamon
- 1 cup cranberries
- 1/2 cup water
- 1 tsp cinnamon
- 1 tbsp apple jelly
- lemon zest
- 1 tbsp corn starch (and cold water)
- pie crust (make your own or buy some)

peel and cut apples, i prefer 8-slices per apple, lets apples hold their shape and not break down too much. place sliced apples into a mixing bowl, add in 1/4 cup sugar and mix. place apples into a colander and place colander over a bowl to let apples drain for 30 mins. do not discard the apple juices that drain.

while waiting for apples to drain, put cranberries, jelly, water, cinnamon (1 tsp), 1/4 cup sugar, and lemon zest into a saucepan. bring to a gentle bubble but do not let cranberries "pop" and break down, this should be no more than about 5 mins. turn off stove.

prepare a greased pie pan with pie crust. pre-heat oven to 400 degrees.

once apples have drained for 30 mins, place back into mixing bowl, add in the other two parts of 1/4 cup sugar, cinnamon (1/2 tbsp), corn starch/cold water mix, lemon juice and mix. add in cranberries using a slotted spoon, taking only the berries but not residual juices. combine. place apples into pie crust and top with other pie crust. cut slits into the top of the pie to let steam out.

take the drained apple juices and combine with the cranberry juices in the saucepan, set on medium high heat until mixture reduces down to a thin syrup, about 7-9 mins, do not let this overcook. remove from heat and brush this syrup onto the top of the pie.

place pie into oven, loosely covered with foil for 45 mins. remove foil from pie after 25 mins. watch pie to not burn crust.

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