Pies!

For Thanksgiving we tried a couple new pies this year (okay more than a couple but I made 2 so those recipes are below):

Cranberry Apple Pie:

1 cup sugar
2 Tbsp flour
1/4 tsp salt
4 apples (I used Fugi) peeled, cored, and thinly sliced
2 cups fresh cranberries
zest of 1 orange

Pie crust of choice (2 layers)
Preheat oven to 425 degrees.

In a bowl toss apples, cranberries, zest.  In a smaller bowl mix together sugar, flour, and salt.  Toss sugar mixture with apple mixture. 

 

Prepare pie crust, lay into pie pan and prick a few hole in the bottom with a fork.  Dump in apples.  Top with additional pie crust layer.  For fun I used a leaf cookie cutter to make a bunch of pie crust leaves for my top pie crust.

For extra looks I brushed top crust with egg white wash (One egg white beat with a tablespoon of water) and sprinkled with Sugar in the raw (large sugar crystals).

Bake for 20 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 40-50 more minutes.  After 20 minutes at 350 degrees my pie rim was browning so I covered the edges with aluminum foil to prevent burning.  Bake until apples soft when poked with a fork and crust baked and browned.

Mini Peach Pies:

These pies are total cheater pies.  I used Pillsbury premade pie crust and canned peach pie filling.  1 box of crust and 1 large can of filling makes 12 cupcake sized pies.

I rolled the crust out a bit and used a cup mouth to cut the bottom crust.  Then I pressed that crust into the cupcake tin and filled with peach pie filling.  I used a round biscuit cutter for the top crust and used a small heart cookie cutter to cut out the bottom.  for a few top crusts I used four of the cut out hearts to form a little flower on top instead of a round crust.  I layered the top crust on, brush with egg white wash, and sprinkled with sugar in the raw.  Baked at 350 degrees for 30-50 minutes, just watched for browning. These are super good warmed with some vanilla ice cream.