Believe it or not I do on occasion get requests for blog posts, thank you Tortillas and Honey! Go check out their post on Pumpkin Spice Ice Cream Sandwiches or Tres Leches Pumpkin Flan if you haven’t gotten your pumpkin fix in this season yet. Although don’t forget canned pumpkin is not seasonal, mmmm K?
This particular request was for an Apple Cranberry Pie I tweeted about last week. Aside from pumpkin of course, it’s my all time favorite pie for the holiday season and a tradition I’ve started and withheld for the past four years. I’m finally old enough to start my own holiday traditions right?
Right. So this recipe is an Emeril Lagasse recipe that I’ve only made two changes to. I omit the lemon juice from his recipe and use Honeycrisp apples instead of Granny Smith. But if you trust Emeril for your baking needs more than me feel free to revert back to the original recipe. He adds two tablespoons freshly squeezed lemon juice by the way.
I temporarily lost this recipe in the move and had to buy ingredients based solely on memory (and totally forgot the heavy whipping cream by the way.) I only managed to find it in a box in the guest room closet a few hours before I needed to make it (even Mr. Google wasn’t much help) and had to sub in full fat coconut milk for the cream. The taste was similar but the texture of the topping was a little denser than normal. So buy all the right ingredients people. Also, I usually make this pie with chopped walnuts but my Brother-in-law has an allergy so I subbed in pecans. Still totally holiday appropriate although I personally prefer the walnuts.
So I made the pie on a Friday and Tortillas and Honey asked if I would blog about it. But we ate most of the pie on Saturday
and the last pieces I brought home I had nibbled off all the topping before I remembered I needed to take a decent picture. My solution? Make another batch of topping (with walnuts this time) and show a deconstructed version.
So your pie will look more like a pie than in the pictures I provide.
Do as I say not as I do. I’m finally old enough to say that too right?
Right. Here we go.
Apple Cranberry Pie with Sweet Nut Topping, by Emeril Lagasse with just two teensy changes by moi
Buy a crust. Or make your favorite recipe. I’m lazy, I buy. You don’t need me for this part so just do your thing here.
1 3/4 cups light brown sugar, packed
5 tablespoons cornstarch
1 tablespoon ground cinnamon (I’ve been LOVING roasted ground cinnamon)
1 teaspoon ground nutmeg (I go light here and just wing it with my zester and a nut)
1 teaspoon salt
4 heaping cups Honeycrisp apples, peeled and sliced thin (the bigger the apples the faster this process goes)
2 cups fresh cranberries, rinsed and patted dry
2 tablespoons butter, melted
8 tablespoons butter
3/4 cups granulated sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 cup Walnuts or Pecans, coarsely chopped
Preheat your oven to 350 degrees.
In a large bowl combine brown sugar, cornstarch, cinnamon, nutmeg and salt and mix well. Toss apples and cranberries with the sugar mixture. Pour 2 tablespoons melted butter over the top and mix well. Dump the whole mixture into a standard pie pan with your favorite unbaked pie crust.
Wrap your crust edges with aluminum foil (to avoid burning) and bake at 350 degrees for 1 hour. Feel free to remove the foil halfway through for just a little crust browning action.
Wait till you’ve removed your pie from the oven and allowed it to cool for a bit before starting on your topping.
In a medium pan over medium heat melt 8 tablespoons of butter with the granulated sugar till thickened and bubbly, stirring often. This takes 5-6 minutes. Stir in the cream, vanilla and nuts (it makes a lovely sizzling sound) and continue stirring continuously for 4 minutes. Remove from the heat and let sit for 20 minutes. Spoon topping onto cooled pie, add a few extra sprinkles of roasted ground cinnamon and refrigerate overnight.
Oh hey, that last cinnamon sprinkle was all my idea so that’s three whole changes I made to this recipe.
BAM! Sorry, had to throw that in.
I will tastily warn you this pie develops a light caramely apple sauce that drips out lusciously when you serve it. I think it makes the pie even better but if you want it thicker Mr. Google tells me you can add flour, pie filling enhancer, extra cornstarch or tapioca. Personally I don’t like to mess with perfection. Also I like to lick the pan so there’s that.
There you go! My holiday tradition, my favorite way to eat cranberries and a pie you just don’t wanna miss.
Question of the Day: What’s your favorite holiday pie? Your favorite way to eat cranberries? Your favorite blogger? Please say it’s me. The blogger not the pie though if I had to be a food, pie is certainly the way to go.