As American as Baseball & Apple Pie!

What does one do with all the apples one picks at Indian Ladder Farms? Make apple pie, obviously. Lots of apple pie! While watching baseball playoffs. And waving an American flag. And singing "It's a Grand Ol' Flag." And wearing USA hats. And socks. And hugging your golden retriever puppy. And starting U.S.A. chants just for the heck of it. Go 'merica!

Found this apple pie recipe last year on the Wholeliving.com website. Found it to be delicious. Made it again tonight using frozen cherries instead of frozen cranberries (mostly because I couldn't find the cranberries). And figured it would cap off my lasagna. I have to start upping my carb intake? Yeah... something like that. :-D

Delicious. And sooooo easy. So I'm sharing.

Apple-Cranberry Pie

Prep: 30 minutes Total: 4 hours 30 minutes

The two types of cranberries in this recipe create a sweet and tart pie. Gravenstein apples work best because they hold their shape and have a delicious tart flavor. If you cannot find Gravenstein, try Pink Lady, McIntosh, or Braeburn. You'll also need a 9-inch pie pan.

Per serving: 324 calories; 3 g protein; 12 g fat; 54 g carbs

Ingredients

Makes 8 servings.

CRUST
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
2 teaspoons cider vinegar
2 tablespoons ice water

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.

FILLING
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium apples)
1/2 cup sugar
1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
1/2 cup dried cranberries
1/4 cup all-purpose flour
1 teaspoon cinnamon
TOPPING
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons oats
2 tablespoons butter, melted
1/2 teaspoon cinnamon


Directions

Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.

To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.

Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.

Transfer to a wire rack; cool completely before serving.