Cranberry Apple Pie

Cranberry Apple Pie

I’m having a bit of a #FlashbackFriday post.

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I’ve never participated in that or #ThrowbackThursday on Instagram or Facebook but I was trying to think of a pie to do and I thought back to a pie I had done before but felt could use a bit of attention. It needed some new pictures. It could use some tweaking to take it to the next level. It just needed some cuddling and love… actually that was the dog last night. aww

Anyway, I picked my Cranberry Apple Pie to make again since it was so good when I made it years ago and I’ve learned so much about making pies this past year that I could take that baby to the next level.

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And I did!!!! I really did!

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I made a homemade crust. A crust with butter and shortening. All butter crusts are good but this was extra tender and flaky. I’m gonna say it was the shortening. Get it. It’s good.

I increased the amount of the filling. I believe in really full pies.

Then I adjusted the cooking temperature and time to get the thicker, home-made crust just right. Plus, the extra filling.

To finish it off I did an egg wash over the whole top and generously coated it with sugar. That has been my favorite way of finishing off pies lately. It makes it sweet, crunchy, and extra pretty.

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So ta-da! Here is the new pie in all it’s pie glory.

It’s sweet and tart. It’s apple-y and cranberry-y. It’s tender and flake. It’s just such a dang good pie.

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I hope that everyone has a super wonderful weekend. I think that this pie will help you out so be sure to make it since you are guaranteed to have a super wonderful weekend then.

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Cranberry Apple Pie

Makes 1 9″ pie


For the pie crust

  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup very cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 6 to 8 tablespoons (about 1/2 cup) ice water

For the pie

  • 7-8 apples, to yield about 5 cups when sliced
  • 8 oz (approximately 3/4 a bag) of fresh cranberries
  • 1/2 Cup of granulated sugar
  • 1 Tablespoon of cinnamon
  • 1 teaspoon of ground ginger
  • zest 1 orange
  • 2 Tablespoons of fresh orange juice
  • 1 Tablespoon of vanilla extract
  • 3-4 Tablespoons cornstarch
  • 1 egg
  • 2 Tablespoons water
  • 1/4 Cup Sugar


  1. To make the crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
  2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
  3. Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. To make the pie, preheat oven to 425. Place your pie plate on a rimmed cookie sheet.
  5. Peel, core, and slice the apples. Rinse the cranberries, pick through them discarding the stems and any bruised berries. You should yield about 8 oz when you are done.
  6. In a large bowl combine the apples, cranberries, sugar, cinnamon, ginger, orange zest and juice, and vanilla extract. Mix well. Add enough cornstarch to thicken any juices at the bottom of the bowl.
  7. Remove the dough from the refrigerator. Roll each ball on the floured surface again. Form a circular disk that is large enough to fit into the 9″ pie plate with some overhanging crust. While you are rolling it out, roll from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Repeat with the top crust. Set aside.
  8. Add the filling and cover with the top crust. Fold over the edge of the top crust under the edge of the bottom crust and pinch together. Cut 4 slits into the top of the crust.
  9. Beat together the egg and water. Brush the top with the egg wash and generously sprinkle sugar on top.
  10. Bake for 75-85 minutes If the crust starts to darken add tinfoil around crust or slip on a crust shield.
  11. Let pie cool 15 minutes before serving.

Pie Crust from Ina Garten, Pie from I am a Honey Bee


Pilgrim Sandwiches

When I go to Brimfield antiques fair in the summer I always get lunch at a vendor that makes Pilgrim Sandwiches. There pretty much always is a long line but they keep things moving quickly. The wait is worth it. Trust me. The sandwich is so good. How can you pass up fresh turkey, stuffing, cranberry, and mayo on a roll?!?! After getting up early, driving over an hour and walking around all morning discovering different things for the house I’m so ready for this sandwich.

Now that you are completely overwhelmed with Thanksgiving and the related leftovers you can make your own Pilgrim Sandwiches at home. Just reheat some turkey and stuffing and you are already half way there. It’s easy as 1, 2, 3!

Pilgrim Sandwiches


  • roll
  • turkey
  • mayonnaise
  • stuffing
  • cranberry sauce
  • string beans, optional


  1. Reheat the turkey and stuffing.
  2. Split your roll lengthwise.
  3. Apply mayonnaise generously to the roll. Sprinkle with salt and pepper.
  4. Add the warmed turkey and stuffing to the roll. Add string beans.
  5. Top off with cranberry sauce.

Orange Cranberry Sauce

Post from 11/13/12, Pictures updated 11/8/16

When I was younger, I wasn’t a huge fan of the cranberry side at Thanksgiving.

My mom loved the classic canned jellied cranberry sauce. She loved the ridges on it and how it would pop out of the can. I love that this is a staple on our table for her. I just didn’t really love the texture of it. Plus, cranberries were so tart to me back then.

I think things all changed when I was working in the South End of Boston by a place called Charlie’s Sandwich Shoppe.  You see, Charlie’s would sell oatmeal with a cranberry compote that I would get if I as a treat for suffering through retail on the weekends. I loved the warm oatmeal in the winter and the compote really added a lot of flavor to an otherwise pretty plan breakfast.

And then I met this amazing guy who just loved homemade cranberry sauce for Thanksgiving. So now when we’ve gone back to my mom’s to celebrate Thanksgiving there have been 2 kinds of cranberry sauce on the table. It’s great to have cranberry sauce for Thanksgiving but really I believe you can have it at any point in the fall. It works hot with oatmeal or cold with yogurt if you can’t get enough of it and want to enjoy it for breakfast as well.

No matter if you call this a sauce, chutney, salsa, compote, or a relish, you will call this a new family favorite. I love the orange and cranberry combination so much. It helps highlight the natural flavors of the cranberry while adding some sweetness at the same time. I often throw a vanilla bean that I’ve been using in my homemade vanilla extract to add a bit more flavor. I just give it an extra scrape and throw it into the pot. You can add a bit of vanilla extract instead or even substitute the sugar for vanilla sugar, or skip it all together. If you feel you might light a scrape of nutmeg or to throw a star anise in there then give it a try as this is all about finding the right flavors so this will be a family favorite.

Orange Cranberry Sauce


  • 2- 12oz bags of fresh cranberries
  • 2 cups of sugar
  • 1 cup of water
  • 1 cup of orange juice
  • zest from 1 orange
  • vanilla bean, optional


  1. Rinse the cranberries and pick through to remove bruised berries and to remove any stray stems on the berries.
  2. Mix and combine all of the ingredients in a medium size pot and cook on medium low until you have a slow simmer. The berries will be popping during this process, stir often. Turn down to low to allow the sauce to continue cooking until the desired amount of berries have opened up.
  3. Can be served warm or cold. Store in an air tight container.

Thirsty Thursday: Cranberry Lime Cooler

So this little storm came through named Hurricane Sandy. Well, let me tell you Sandy it was a Bitch with a capital B. As anyone with a pulse knows, she has wrecked havoc on a whole hell of a lot of  the country. Prior to the storm’s arrival I was glued to the TV watching weather channel like my life depended on it. Dear Jim Cantore, you had me at millibars. Since I’m a weather channel junkie I knew this was going to be bad but in no way did I anticipate just how bad it would be. My little town of Chelsea MA lost 15% of power, obviously including us- hence the blogging hiatus and crazy back log I have to catch up on. But loosing power is nothing compared to what the people in NY and NJ are dealing with. It is heartbreaking. Please consider helping if you can, I can’t make a big financial contribution but I am donating blood next week since, according to Red Cross “Hurricane Sandy has affected blood collections in the Northeast, forcing the cancellation of more than 240 American Red Cross blood drives, resulting in a shortfall of more than 8,000 donations thus far.” That’s huge! I just think that if help in anyway you should try.

Anywho, this week Amanda and I bring you drinks centered around the ‘cranberry’ theme.  This is the season for cranberries so be sure to get ready for some cranberry sauce, cranberry jelly, dried cranberries in just about everything. It’s an awesome thing, esp in Massachusetts, where there are a crazy amount of bogs. My coworker’s family even has a bog and they are profiled on Ocean Spray bottles- she is in the back, on the right. Cranberries are great for you as they contain antioxidants, such as vitamin C, that will boost your immunity, which is great for the upcoming cold and flu season.

I made a Cranberry Lime Cooler that is really refreshing, so simple to make, and a great alternative to sugary soda. Amanda made a Frozen Cranberry Margarita that will just knock your socks off… there is a pretty cool ingredient in there!!

Cranberry Lime Cooler

makes 1


  • 3 oz cranberry juice (not cocktail)
  • juice of a lime
  • tablespoon of simple syrup
  • 4 oz of seltzer
  • 1 cup ice
  • wedge of lime and mint for garnish, optional


  1. In a tall glass, combine the cranberry juice, lime juice, simple syrup, and seltzer over ice.
  2. Garnish is a wedge oflime and mint.

Thirsty Thursday: Blood-Red Punch

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I have been waiting for this Thursday for a long time. Today is finally the day of the IIDA Fashion Show Benefit and Gala. It’s been a lot of work to get to here including month of planning, developing out theme, designing and then creating our 4 costumes. It was so much fun last year (we also won an award!) so I could not wait for today to finally get here. Plus, I couldn’t wait to share this fun Halloween themed punch.

I saw this blood-red punch in Rachael Ray Magazine and knew that I would love it and that it would make for a great punch to serve for a Halloween party.

Amanda as made a kid-friendly bloody hot chocolate that is perfect to warm up your trick or treaters after a night collecting candy!

Blood-Red Punch

Serves 8


  • 6 1/2 cups cranberry juice
  • 4 cups fruity red wine (such as shiraz or beaujolais)
  • 2 cups orange juice
  • 1 cup whole fresh cranberries
  • ice


  1. Combine all of the ingredients, except the ice. Ladle into glasses filled with ice.