December’s “Down on the Farm” column in the Nashua Telegraph Feast section highlighted a great recipe from Liz Barbour of the Creative Feast:
INGREDIENTS
- 1 cup fresh cranberries
- ½ cup sugar
- ¼ cup water
- 1 cup frozen raspberries
- 4 tablespoons cornstarch, divided
- 1 refrigerated pie crust or homemade dough for one-crust pie.
- 4 large Granny Smith apples, peeled, cored and sliced thin
- 1⁄3 cup plus 1 teaspoon sugar
- 1 teaspoon cinnamon
- 2 tablespoons heavy cream
DIRECTIONS
- Place the cranberries, ½ cup sugar and water in a saucepan. Cook until cranberries have broken down and water has been absorbed.
- Cool to room temperature then add frozen raspberries and 2 tablespoons of cornstarch. Set aside.
- Preheat oven to 425 degrees.
- If using premade Pillsbury dough, unwrap the dough and place in a 9-inch pie plate. If using homemade dough, roll it into a 15-inch round.
- Combine 1⁄3 cup sugar, 2 tablespoons cornstarch and cinnamon in a small bowl. Toss with the sliced apples. Place the berry mixture in the dough-lined pie plate. Mound the apple mixture over the berries.
- Lift the edges of the dough and fold upward over the filling to create a folded-over border. The top of the filling will remain uncovered. Brush crust with cream and sprinkle the entire pie with the remaining sugar.
- Bake for 15 minutes at 450 degrees, and then lower the temperature to 375 degrees. Bake until the crust is browned and the fruit is cooked and bubbling, about an additional 30-40 minutes.
- Remove the pie to a cooling rack and cool for two hours before serving.
Serves 8