By Kathryn Washburn Breighner
I love cranberries and am excited each fall when fresh ones appear in the grocery stores. Cranberries are too good for just the holiday season so I stash several bags in the freezer. Many grocery stores now carry frozen cranberries year 'round--as well they should.
In our family, pies always start with home made crust. If you have to succumb to the grocery store version, so be it, but truly, making a crust is easy.We had an abundance of apples in our orchard this year and still have a supply stored in a cool spot. For this pie, I used three different varieties--because I have them--and for apple pies, I prefer to blend two or three varieties.
5 c chopped, peeled apples
1 1/2 c fresh or frozen cranberries
3/4 c chopped pecans
1 c sugar
1/4 c flour
1 t cinnamon
Pour the fruit mixture into a pie plate lined with a crust. Cover with a top crust and bake for 10 minutes at 425 degrees F and then reduce the heat to 355 degrees F and bake for 40-45 minutes until the top is golden brown.