Adapted from Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie
Guest Post by Andrea of Washington, D.C.
“This is a great autumnal pie — the cranberries provide a pleasant tartness that balances the sweetness of the apples. It’s also very simple to make and uses mostly ingredients you can keep in the pantry or freezer. I love to make this pie at Thanksgiving instead of a traditional apple pie. It’s a real crowd pleaser! I always make this with the store-bought refrigerated pie pastry, as the author suggests. No one has ever realized it’s not a homemade crust, even people who’ve eaten my homemade pie crusts! But if you’re feeling ambitious, you could make pie crust from scratch.” – Andrea
About the Guest Author
Andrea has been an avid baker since she was a teenager. Her delicious confections treat and tempt her co-workers regularly (and cause some of them to return to counting Weight Watchers points…not naming names here). Andrea especially loves to bake cookies for her boyfriend, who is a self-described “cookie monster.” Her favorite Thanksgiving memory is learning to make Kolacz, a Polish coffee cake, with her late-grandmother. Andrea and her boyfriend live in Washington, D.C.
Preparation time: 25 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 1 – 9-inch pie
Any changes here if I use fresh cranberries?
I haven’t tried this recipe with fresh, but I imagine you can swap them pretty easily. Just keep in mind that fresh will have less water than frozen, so the filling may thicken up a bit more (unless you cut back the cornstarch a little. I’d try 1 T. with fresh.) Good luck and let me know how it turns out!
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