For something different at your Thanksgiving table, try this luscious pie in which cranberries become a purple-red mash of tartness, apples retain a touch of crunch, and a crumb topping adds another dose of sweetness.
Makes 12-16 servings
1 ½ cups cranberries, washed and sorted
2 cups water
¾ cup sugar
1 teaspoon cinnamon
1 1/2 cups of apples, peeled and diced in one-inch pieces
½ cup water
2 tablespoons cornstarch
½ cup apples, peeled and diced in one-inch pieces
¼ cup brown sugar
¼ cup all purpose flour
3 tablespoons butter or margarine
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon nutmeg
1 ½ teaspoons cinnamon
1 baked, deep dish pie shell
4 tablespoons butter or margarine
½ cup packed light-brown sugar
1 cup whole wheat pastry flour
In a large, non-reactive, non-stick saucepan, combine cranberries, water, sugar and cinnamon over medium heat. Bring to a boil and cook, covered, for 10 minutes.
Blend cornstarch thoroughly in water. Add mixture and 1½ cups of apples to cranberry mixture and combine well. Bring to a boil and simmer 10 more minutes.
Add remaining ingredients to the pan and simmer, uncovered, for 10 more minutes. Allow mixture to cool slightly and then pour in piecrust. Refrigerate while making topping.
Melt butter in a microwave-safe bowl. Stir in sugar and flour, cover with a lid and microwave on high for
2-2 ½ minutes, stirring twice, until slightly browned and bubbly. Spread out on foil until cool enough to handle and then crumble all over top of pie. Cool pie at least three hours before serving.