Apple Pie

One of my favorite desserts (and my boyfriends favorite) is apple pie. Nothing beats the sweet and cinnamony filling inside a brown and crunchy crust. So when I was asked to make apple pie?  I most certainly did. I used a traditional apple pie recipe and added some dried cranberries to add a touch of texture and tartness....and this pie went from ordinary to EXTRAORDINARY!!!! I think from now on I will always be adding dried cranberries to my apple pies from now on.  I can't believe I've been missing out on this for so long.

Cranberry Apple Pie 

6 cups coarsely chopped, peeled apples (6 medium)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

3/4 cup - 1 cup dried cranberries

Pie crust (I have a pie crust recipe posted a while ago)

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.