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Wednesday, November 24, 2010

Apple Cranberry Pie with Oatmeal Cookie Crust

Are you the type of person who cringes when taking a bite of dessert because you find it to be too sugary sweet? If so, this pie is for you. As for me, "too sweet" is not a phrase found in my vocabulary...and yet I immensely enjoyed this pie as well. The filling is a bit tart, thanks to the cranberries, and exudes almost a sophisticated flavor profile given all of the spices coating the apples. Paired with a buttery oatmeal crust, this pie gives you the best of both worlds.

Best served warm, I recommend baking just before eating or reheating individual pieces. We topped ours with freshly whipped cream, but vanilla ice cream would also be an excellent pairing. Don't be overwhelmed by the massive tower of a pie; it will look gorgeous on your dessert table and guests won't mind if the pieces crumble a bit on their plate, I promise!

Tomorrow's the big day. Take a free hour (ha, is there such a thing?) today and whip up this pie! In case you missed my other Thanksgiving dessert ideas, check out the Caramel Apple Cheesecake Pie and the Pumpkin Whoopie Pies!

One Year Ago: No-Bake Marshmallow Bars

Apple Cranberry Pie with Oatmeal Cookie Crust
from recipegirl

for the crust-
-3 cups old-fashioned oats
-1 cup all-purpose flour
-1/2 tsp salt
-1 1/2 tsp ground cinnamon
-1/4 cup + 2 tbsp brown sugar
-1 tsp vanilla extract
-1 cup butter, melted

for the filling-
-7 cups peeled & sliced Granny Smith apples
-1 cup cranberries (can use fresh or frozen)
-3 tbsp fresh lemon juice
-1 1/2 tsp ground cinnamon
-1/4 tsp cloves
-1/4 tsp ground nutmeg
-1/2 tsp grated lemon rind
-3 tbsp all-purpose flour
-1/4 cup packed brown sugar
-1/2 cup sour cream

1. Preheat oven to 375F. To prepare the crust, combine all crust ingredients in a large bowl and mix well to combine. Set aside one cup of mixture for the topping. Evenly press the remaining mixture into the bottom and sides of a 9 (or 10)-inch pie pan to form a thick crust.
2. In a separate bowl, mix sliced apples and cranberries. Top with lemon juice and spices, tossing to coat well. Mix in lemon rind. Sprinkle with 3 tbsp flour, mixing to combine. Gradually add brown sugar and sour cream while mixing.
3. Pour filling into the unbaked crust. Sprinkle the remaining crust mixture on top of the filling. Bake for 45-50 minutes until apples are soft and crust is nicely browned. (Check pie after 30 minutes. If crust is browning too quickly, cover loosely with foil.) Can serve hot or at room temperature.