Our house guests from last week are on their way back to the west coast so we now have a bit of down time before our guest from Alaska arrives this coming Tuesday, so I decided to do a bit of cooking. Fortunately both apples and cranberries are in season, so a couple of things that I made are a harvest apple pie and some non-tomato ketchup (made with apples and cranberries among other ingredients) for the pantry. The pie recipe is listed below — I didn’t include my pie crust recipe because everyone has their own favorite.
- Pastry dough for a 9-inch single crust pie
- 1 cup of organic raw sugar
- 1/2 tsp salt
- 3 tbsp all-purpose gluten-free flour
- 1 cup fresh cranberries
- 1/2 cup raisins
- Grated rind of 1 lemon
- 5 large tart apples
- 2 tbsp butter
- 1/2 cup organic brown sugar
- 1 cup all-purpose gluten-free flour
- 1/4 pound chilled butter
- Preheat oven to 425 degrees
- Line a 9 inch pie pan with the dough.
- In a large bowl stir the sugar, salt and flour together.
- Add the cranberries, raisins, and lemon rind.
- Peel, core, and slice the apples and toss them in the sugar mixture.
- Pile the filling into the lined pie pan an dot with the butter.
- In a small bowl, mix the brown sugar and flour until blended.
- Rub the 1/4 pound of butter into the flour mixture with your hands until it resembles course bread crumbs.
- Spread the crumb topping evenly over the apple mixture.
- Bake the pie in a 425 degree oven for 10 minutes, and then lower the oven to 350 degrees and continue bake for another 30-40 minutes or until the apples are tender.