Thursday, December 04, 2008

Cape Cod October Pie

I cannot remember where I found this recipe. I THOUGHT it had been on the inside lid of an oatmeal box, but since there is no oatmeal in the recipe , I doubt that was true. It melds tart and sweet in the form of apples, cranberries and raisins. But the fun part of this pie is that I use little leaf shaped cookie cutters to cut out the top crust.CAPE COD OCTOBER PIE

Preheat oven to 425

Pastry for a two crust pie
1 1/2 cups cranberries coarsely chopped

1 cup peeled cored and diced apples
1/2 cup raisins
1 cup sugar

2 Tbsp flour

1 tsp cinnamon
1/2 cup cranberry juice

1 tsp vanilla extract

3 Tbsp butter cut in chunks for dotting the pie

Prepare pie crusts. Combine the apple, raisin and cranberries. Sprinkle with sugar flour and cinnamon and shake. Add cranberry juice and vanilla and stir but not too much. Spoon lightly into unbaked pie shell and dot with butter. The second crust CAN be cut into strips for a lattice crust, OR you can use over lapped cut out fall leaves as I did. Sprinkle the top of the pie with sugar and bake at 425 for 40 minutes until fruits are tender and pastry is brown.

Pie and squash ready to go to T-giving dinner


Old paint said...

Can't believe I didn't get to taste that pie(and it soooo close too.

Leslie said...

When stacked up against a Meyer lemon tart from home grown lemons, I don;t think it stood a chance.

Anonymous said...

"you can't have everything" but I did, after visiting this blog.
I did taste that fine pie, unlike Old Paint.
But at tasting time it was sliced and covered with whipped cream. I did not see it's magnificent appearance as luscious brown and red composition. Nice photos of pie pre-eating time!

Anonymous said...

Thank you for posting this. I clipped this receipe from the Washington Post in the early 1990s. I couldn't find the clipping and turned to the web. Thank you again!