Cape Cod October Pie
pastry for a two-crust pie (I used this pie crust recipe)
1 1/2 cups cranberries, coarsely chopped
1 cup peeled, cored and diced apples (I added an additional 1/2 cup)
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups sugar
2 Tablespoons flour
1 teaspoon cinnamon
1/2 cup cranberry juice (I’d leave this out if I made the recipe again)
1 teaspoon vanilla extract
4 Tablespoons butter
Preheat oven to 425 degrees F. Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness, set aside.
Toss together the cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla in a medium-sized bowl. Spoon carefully into the unbaked pie shell and dot with butter. Cut strips from remaining pie crust (which can be rolled a tad thicker than the bottom for ease) and make a lattice over the top of the pie. Crimp together the edges of lattice and bottom crust. Sprinkle lightly with sugar if desired. Bake for 40 minutes, or until fruits are tender and pastry is brown. Let cool for at least 10 minutes before serving.
I noted above that I’d leave out the cranberry juice if I made the pie again – and that’s because there was a lot of liquid in the fruit mixture even after baking. It didn’t seem to affect anyone’s enjoyment – it was gone before I could even get a piece. I’d say Cape Cod October Pie was a smashing success. Besides, it’s so pretty! Although clearly I am not the world's most expert lattice maker. Whatever.
Recommended for: a flavorful and unusual pie at any party that requires an autumnal crowd-pleaser.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking.