Apple- Cranberry Pie with Oatmeal Cookie Crust

[PeaceNikki]

Cranberries - Wisconsin produces more cranberries than any other state in the nation and produces more than half of the entire world's supply of the bouncing berry.

I love fresh cranberries and they are on sale and abundant this time of year. My son was slightly disappointed that grandma's apple pie was not at this year's Thanksgiving feast, so I decided to try this.

Got the recipe here: http://www.recipegirl.com/Desserts%20Cakes%20Pies%20Tarts%20&%20Crusts/Desserts%20Cakes%20Pies%20Recipes/Apple%20Cranberry%20Pie%20with%20Oatmeal%20Cookie%20Crust.htm#top%20of%20page

A different take on the apple pie...

CRUST:
3 cups rolled (old fashioned) oats
1 cup unbleached all-purpose flour
½ tsp (rounded measure) salt
1½ tsp ground cinnamon
1/4 cup + 2 T. brown sugar
1 tsp pure vanilla extract
1 cup butter (2 sticks), melted

FILLING:
7 cups peeled, sliced Granny Smith apples ( I used 3 Granny Smith and 3 McIntosh)
1 cup fresh or frozen cranberries (I bumped this to 1 lb fresh cranberries cuz I had 'em)
3 Tbs fresh lemon juice
1½ tsp ground cinnamon
¼ tsp ground allspice (or ground cloves)
¼ tsp ground nutmeg (fresh is best!)
½ tsp grated lemon rind
3 Tbs unbleached all-purpose flour
¼ cup brown sugar (packed)
½ cup sour cream

Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan, forming a thick crust. Reserve about a cup of the crust mix for the topping.

Preheat oven to 375°F.

Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).

Serve hot, warm or at room temperature. This is doubly good with a nice scoop of vanilla ice cream.

Cooling now:

[hippywife]

1. That looks yummy, nikki.

And a really interesting recipe. Gonna have to file that one away in my huge one-a-these-days file. :hi:

[PeaceNikki]

2. I'll report back on its yumminess.

I have to run to the store because I foolishly forgot the whipped cream and/or ice cream!

[hippywife]

3. Well?

We're waiting. :)

[PeaceNikki]

4. It was tasty... but I should have added more brown sugar.

I added significantly more cranberries and didn't properly adjust the sweetness.

Next one will be PERFECT. :)

[hippywife]

5. I wondered about the additional berries.

Sounds like it was a good trial run. And there are worse things than testing scrumptious desserts. Even when they aren't quite right, they sure do taste good. :9