Saturday I got together with my friend Holly for some fun in the kitchen. I did the baking and she did the picture taking. Part way through our fun Madeline woke up from her nap (or maybe she decided she didn’t want to go down for a nap and was tired of being in her room?) so we were able to get some fun mommy/daughter baking pictures.
If you want to see more of the people pictures, head over to Holly’s photography blog: Naturally Sweet Photography. Holly is such a professional and has a great eye. She’s got a few previews up and I can’t wait to see the rest! Here is one of my favorites.
We knew we wanted lots of colorful things in the photos, so I picked up a bunch of big, bright green apples, clementines, and cranberries. Flipping through Ree Drummond’s – aka The Pioneer Woman – new cookbook, I saw a recipe for Flat Apple Pie that I thought would be perfect for our afternoon in the kitchen.
I’ve never made a flat apple pie and I’ve only recently become comfortable making pie crust, but this recipe was a cinch! It hardly took any time to put together and it was absolutely delicious. I am excited to share this new recipe for Thanksgiving in addition to our usual Pumpkin Pie with Caramel Pecan Topping.
The kids and I are heading out early Monday morning. I haven’t decided if I’ll try to blog or not while gone, but I will have my camera and computer access if the occasion arises. I will be checking email, but I can’t guarantee I’ll be able to respond to all messages. I hope you all have a safe and happy Thanksgiving!
Flat Cranberry Apple Pie
adapted from The Pioneer Woman Cooks
- 1 recipe All Butter Pie Crust
- 3 large granny smith apples – peeled, cored and sliced
- 2 handfuls fresh cranberries, about 2/3 cup
- 2 Tbs flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 3 Tbs butter
Preheat oven to 375 degrees F.
Stir the apples, cranberries, flour, granulated sugar, brown sugar, salt, and cinnamon together in a large bowl. Set aside.
Roll out the pie crust into a large circle and place on a baking sheet. (I used my round baking stone for this and dusted with flour underneath). Place the apple mixture on the crust. Fold the edges over so that it covers about 3 inches of the apple mixture.
Dot the top of the pie with chunks of butter. Bake for 30-40 minutes, until the mixture is golden and bubbly (I had to up it to about 50 minutes, but we are at sort of high altitude).
Allow the pie to cool slightly, then slice into wedges with a pizza cutter.
Optional: I garnished with the slices with a spring of rosemary. It looked and smelled pretty!
Photos used in this post and profile pictures used throughout GoodLife Eats copyright Holly of Naturally Sweet Photography.