I have a confession to make. Maybe I've told you this before, but just in case...
I don't like pumpkin pie.
I know...it's positively un-American.
Pumpkin spice things, pumpkin baked goods - I LOVE them. But the texture of pumpkin pie grosses me out.
So when we had "Friendsgiving" this weekend, I wanted to bake a pie and it was obviously not going to be pumpkin.
My mom used to make this delicious apple cranberry pie. I thought I had the recipe, but I didn't. It's originally from the Betty Crocker cookbook. I found the recipe online, did a little tweaking to it, added a crumb topping...and voila! This pie is all things I love about pie, sweet without being too sweet, a little tart, a yummy crumb topping...yum!!
1 9-inch pie crust (you can be awesome and make it yourself, but I just buy store bought!)
4 cups apples, chopped/peeled (I did Granny Smith and Gala)
1 cup fresh cranberries
3/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup flour
1 tbsp vanilla balsamic vinegar
1 tsp cinnamon
1/2 cup flour
1/2 cup brown sugar
3 tbsp butter
1. Line pie plate with crust. Preheat oven to 375.
2. Mix apples, berries, sugar, sugar, flour, vinegar, and spices together in a large bowl.
3. Pour apple mixture into pie crust.
4. Use a pastry blender to mix the crumb topping ingredients until they resemble fine crumbs.
5. Cover the fruit mixture with the crumb topping.
6. Use foil to cover the edge of the pie crust. Bake for 40 minutes with crust covered.
7. Remove foil, bake 20 additional minutes.
8. Allow the pie to cool before serving.