Good heavens y’all, it’s been 2 years since I’ve posted. I can tell you’ve all been waiting on the edge of your seats for my next post. If you know me, you may sense some sarcasm here. I mean seriously, I don’t get a lot of feedback from this thing 😜. Oh, well. I’m still gonna write some stuffs anywho! Colleen has challenged me.
So, of course Thanksgiving is a time to reflect on your blessings and what you are thankful for, but it’s also a time to cook and create yummy new creations. Or, at least it is for some of us. I love to be creative in the kitchen, and I’m going to share my newest pie creation with y’all today!! Yes, it’s your lucky day 🍀.
Pie, who doesn’t like pie? I know you don’t, Jessica! Lol.
Most us us do enjoy a nice slice of pie from time to time. My mostest favorite-est kind is lemon meringue, what’s yours??
No, I didn’t make lemon pie, I created an apple cranberry and cream pie!! This happened because I like to change things up a bit now and again. Much to the chagrin of my brother Billy, who prefers my original apple cranberry pie 🥧. Oh well, sorry pal. So here’s the other reason I created this pie... I didn’t want to go to the store for any more ingredients, so I had to use what I had on hand. I was racking my brain to figure it out. I knew I had a few apples in the crisper and a can of Ocean Spray whole cranberry sauce.
Warning, when I cook it’s often a messy process, especially if I’m creating something new. Case in point...
And this is just the beginning when I was chopping my apples. I actually used three different varieties, so use whatever baking type apples you have if you try the recipe! My first steps were making the apple filling part, just like I would for any apple pie, just less quantity. Then I used the microwave to precook the apple filling; 3 quick minutes was all it took to zap them to precooked perfection.
To the apple filling I just added the can of whole berry cranberry sauce and mixed all up. Then I stirred in 1/3 cup roughly chopped pecans! That combo is pretty darn tasty on its own and would make a nice pie just like that (put it right in a graham cracker crust and refrigerate), but.... I had it in my mind to add a topping similar to that in an old favorite of mine, peaches and cream pie. You can find that recipe here.
So I mixed up some softened cream cheese, sugar and a few other ingredients and success! It was a little thick, so spreading it out over the filling was a little challenging, but I managed. I think next try I will use the lower fat cream cheese so it’s not as thick
Now when the creamy mixture is about 1/2 inch from the crust ( I just used a frozen crust—you can make your own if you wish 😊 ) sprinkle cinnamon over top and bake at 350* for about 40 minutes. Cool and eat it up!! Store leftovers, if you have any, in the fridge.
Here’s the first slice... looks a little messy but tasted great 👍🏻
Apple Cranberry and Cream Pie
Prepare and set aside
1- 9 or10 inch deep dish pie crust (unbaked)
Mix together and then microwave for 3 minutes on high (cool slightly)
3 medium baking apples
Squeeze of lemon juice
1/4 c. Brown sugar
1 1/2 T flour
1 t cinnamon
1/4 t nutmeg
Mix into apple mixture
1 can Ocean Spray whole berry cranberry sauce
Stir in 1/3 c. rough chopped pecans
Stir in 1/3 c. rough chopped pecans
Prepare creamy topping... beat together until smooth
1- 8 oz. pkg. softened cream cheese
1/2 c sugar
1/4 t vanilla
Squeeze or 2 of lemon juice
1 1/2 T. Orange juice
Pour apple and cranberry filling into crust, then spread creamy topping to within 1/2 inch of crust. Sprinkle with cinnamon. Bake in preheated 350* oven for 40 minutes.