Fall's upon us, and with it comes our desire to once again heat up our kitchens by turning on the ovens and cooking up something delicious. I love a good dessert recipe that incorporates my favorite fall flavors. This apple-pie-meets-crisp does just that, using both apples and cranberries in one delicious, sweet, and tangy dish.
Did you know that the apple is an aromatic, closely related to the rose? This will come as no surprise to anyone who has ever baked anything apple-related -- the smell is half the fun! Of course the other half, the eating, is even more important.
This delicious recipe is easy, and freezes nicely should you ever want to keep one on hand for a fall dinner party ... or just for, you know, private pie-eating time! This one's sure to a be hit and will soon become a staple of your fall cooking repertoire.
Apple-Cranberry Crisp-Pie adapted from Pillsbury
1 box refrigerated prepared pie crusts, softened as directed on box.
4 cups sliced peeled cooking apples (4 medium)
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
1/3 cup chopped pecans
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box.
2. In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
3. In small bowl, mix all topping ingredients except butter and pecans. With a fork, cut in butter until crumbly. It will look like tiny green peas. Stir in pecans. Sprinkle evenly over filling.
4. Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
Image via Pillsbury/Flickr