Cranberry Apple Pie

I tried to grow cranberries a number of year’s ago. They were called American Cranberries and didn’t require a bog, so I thought they would be prefect for cranberry treats around the holidays. They didn’t make it, unfortunately, along with a number of other plants I’ve tried over the years, plants that might be considered exotic for our area such as a potted olive tree and rhubarb. But we love cranberries, so I like to keep a bulk supply in my pantry.

These came from a company I recently learned of which specializes in wholesale bulk - Gourmet Nuts and Fruit. Yes, they only sell nuts and dried fruits! They sell mostly at farmer’s markets and online, and have good prices and good service. From their blog I learned that cranberries are antioxident, antibacterial, and anti-inflammatory. (Actually lots of excellent nutritional information there). So eat more cranberries, right? I think this pie is one way to do it!

Crust 

• For a 9″ pie (my recipe here, except I used rendered goat fat)

Filling

• 5 cups peeled sliced apples
• 1 cup dried cranberries
• 3/4 cup sugar
• 1/4 cup unbleached flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Plus

• About 2 tbsp butter

Roll out dough for pie pan. Mix filling ingredients and fill bottom crust. Cut butter into small pieces and dot filling. Add top crust and bake at 450°F (230°C) for 40 minutes or until done.

Colorful, festive, and delicious – all excellent qualities for a holiday pie.

We also like dried cranberries in spinach or broccoli salads with pecans or almonds. And they pair well with pumpkin or sweet potatoes, and I thought I had my “Sweet Potato Cranberry Bread” recipe on my Recipes Page, but I see I don’t. No matter, that’s the perfect excuse to make some.

Anyone care to share your favorite recipes for dried cranberries?