After all of that starchy glorious food from Thanksgiving dinner, what better way can you think to end the day than with a slice of pie, a cup of coffee and a table sprawled with board games.
Mom graciously brought up a praline pumpkin pie. I'm still coaxing her for the recipe. I do not believe I can go back to regular pumpkin pie after that treat.
And this apple pie. This pie may have ruined me for any other apple pies down the road. Go figure it was inspired by one of Jackie's concoctions at the Beeroness. Her apple pie still out shines this variation. She uses a cheddar cheese pie crust. You laugh. If you spend anytime in Wisconsin, you would know. Apple pie and cheddar cheese go hand in hand. Trust me.
What makes this pie so special, besides the cranberries? The apples marinade in beer for an added boozy boost.
Enjoy!
Inspired by Jackie's recipe at theBeeroness.com
The Ingredients:
recipe for dbl pie crust
6 cups Granny Smith apples, peeled, cored and sliced
2 cups cranberries
16 oz pale ale or wheat beer, I used Futhermore's Fallen Apple
2 lemons, juiced
2 tbs flour
1 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
2 tsp cinnamon
1/4 cup white sugar
1/2 cup brown sugar
1 tsp corn starch
2 Tbsp melted butter
The Process:
Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for 2 hours, tossing every half hour to redistribute. Remove the apples from the beer and allow to drain and dry for about 30 minutes.
In a large bowl combine the apples, cranberries, flour, salt, spices, sugars and corn starch. Toss to coat and set aside.
Roll out half of the pie dough, line in a pie pan and press into shape, removing any excess. Add the filling.
Roll out the second disk of pie dough and add to the top of your pie. Crimp the top and bottom crusts together. Cut holes to vent steam. Or try a lattice top.
Brush crust with melted butter.
Bake at 350 for 35-40 minutes or until lightly golden brown. Allow to cool before slicing.
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