Cranberry Apple Pie

It's been getting a little bit chillier these past few days, thus sparking my excitement for fall. This is my absolute favorite time of the year (fall, that is). I love everything about the weather, the holidays, the clothes, the food...I just love fall.

I know it's still a little early for Thanksgiving, but I wanted to share with you a recipe that I made last year for the Thanksgiving Holiday at my parent's house. It's a Cranberry Apple Pie. I actually don't prefer apples OR cranberries, but this was a big hit - I ended up making a second pie AFTER Thanksgiving because everyone loved it so much.

Cranberry Apple Pie 

(serves 8)

What you will Need:

For the Pie:

• 1 refrigerated pie pastry
• 2 cups apples (peeled, cored, sliced)
• 2 cups fresh cranberries (can use frozen cranberries-  make sure to thaw them before using)
• 2/3 cup sugar
• 1 tablespoon of lemon juice

For the Crumb Topping (aka my favorite part of this dessert!)

• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 4 tablespoons cold butter (cut into 1/4-inch pieces)

What to Do:

1. Preheat the oven to 400 degrees.
2. Line a 9-inch standard (not deep-dish) pie pan with the pastry (flute the edges)
3. Thinly slice the apples add them to a large bowl. Add the cranberries to the bowl with the apples.
4. Add the sugar, lemon juice, and flour, and mix well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
5. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
6. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. 
7. Spread the crumble topping over the pie and return to the oven to bake it for another 25 to 30 minutes (or until the top is golden and the fruit thickens and bubbles around the edges - it will bubble too!).
8. Allow the pie to cool for 2 hours before serving.