Let them eat….pie!

When you don’t really feel like making dinner but you should eat something, why not make pie?

This is what Granny and I decided tonight. Havest has brought apples to the counter and it was at the “Better use em” point in their lifetime. We only had one crust and Gran had said she was just just plunk it over and make a simple out of pan deal so I offered to peel, core and slice the apples.

As I was tossing in some cinnamon and vanilla sugar I thought that I would love to have walnuts in there. Off I went to the internet and found a Cranberry Apple Harvest Pie and we had all the ingredients for it. Between the two of us we got it measured and put together and it is currently in the oven and I can hardly wait.

The sneaky trick, the walnuts come in the form of a lovely walnut carmel sauce that will be poured over it after the pie has had a chance to do it’s thing. It seems like it might be pretty rich and this makes me think of that line in Steel Magnolia’s when they are talking about a recipe called “A cup, a cup, a cup”. A cup of sugar, a cup of flour and a cup of fruit cocktail with juice and you mix it all up and bake it to a golden bubbly. Rich alrigh! Dolly Pardon’s character says  it is so she serves it over ice cream to cut the sweet. This pie will most definitely be served ala mode!

Cranberry Apple Harvest Pie

Found on Cooks.com and modified only slightly by me.

6 T. Brown sugar, lightly packed
1 1/2 T. Cornstarch
1/2 t. Cinnamon
Pinch of salt
1 lb. Apples, peeled and cut into 1/4 inch thick wedges
2/3 + 1/3 c. cranberries
1 T. Lemon juice
1 (9 inch) deep dish pie crust

1/4 c. Unsalted butter
6 T. Brown sugar, lightly packed
1 T. Fat Free half and half
1/2 t. Vanilla
1/2 c. Walnuts. chopped

Preheat oven to 350 degrees. Mix first 4 ingredients in large bowl to blend. Add apples, cranberries and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 45 minutes. Cover with foil and bake 15 minutes more. Transfer to rack. Uncover and cool

Meanwhile make topping. Melt butter, sugar and half and half in small heavy sauce pan over low heat, stirring frequently. Increase heat and bring to simmer, stirring constantly. Mix in vanilla, then walnuts. Put mixture into bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes.

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