Ok, so it has been a while, more than a month.  I was a little alarmed when I logged in that it has been that long.  I have been way to busy to cook, its been very sad.  So with that, a day late and a dollar short; I made pumpkin pie for Thanksgiving from a Food Network (Paula Deen) recipe for pumpkin pie.  Normally I would have been more adventurous but like I said I was busy and it was easy and right there.

So sadly I only snapped a picture when it was sitting on top of my oven, because this was some pretty wicked pumpkin pie.  It had good flavor a nice consistency and did I mention it was tasty.  You can find the recipe over at the Food Network, the only alteration I made was to sprinkle some nutmeg on the top about 5 minutes before it came out of the oven.

So even though this pie might send you to the hospital with clogged arteries sooner than would say most any other pumpkin pie, it is from Paula Deen, its what we would expect.  An express trip to heart attack lane, but it was pretty tasty and will surely be made again.

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I have found the the best time to sit down and write a recipe review is while stuffing my face the result of that recipe.  And tonight is a prime instance of this, all that is missing from this late afternoon dessert is a bit of coffee.

Cranberry Apple Walnut Pie

But let me back up, yesterday was well sort of a first for me.  I had never prior to yesterday made a real pie start to finish, sure I made Key Lime pie which is a chore but just used crumbled up cracker, sugar and margarine for a crust.  So yesterday the journey began using a set of recipes I had found in Midwest Living some time ago.  (By the way thank you to the previous renters at my address for not forwarding your mail, I hope all that stuff marked urgent and last notice wasn’t important, I digress.)  One was for the pie itself and another for the crust, which is certainly not a Weight Watches approved crust.

Double Pie Crust Recipe
3 1/2 c flour
1 1/2 tsp salt
3/4 c cold margarine (butter) cut into pieces
1/4 c butter flavored shortening
7 tbsp cold water
1 egg beaten
2 tsp lemon juice

Mix flour and salt.  Add in margarine and shortening until pea sizes pieces form.

Mix remaining ingredients in separate bowl. Combine all ingredients tell wet throughout.

Turn out onto lightly floured surface and work into a ball with hands.  Divide in half and roll out one at a time into pie crusts.

Bake as directed in pie recipe.

Apple-Cranberry-Walnut Pie
1 c cane sugar
1/3 c flour
1/2 tsp ground cinnamon
2 lbs tart cooking apples, peeled cored and sliced (I used my Apple Peeler-Corer-Slicer to make the job easier)
2 c cranberries (fresh)
1/2 c chopped walnuts
2 tbsp margarine (butter)
milk, sprinkle of sugar

In a small bowl mix flour, sugar, cinnamon.  In a large  bowl mix fruit an walnuts.  Sprinkle sugar mixture over fruit tossing to combine.

Roll out first pie crust and place in pie plate, add in filling mixture and distribute evenly.

Roll out remaining pie crust and either just cover and cut a slit in to allow steam to escape of do as I did and give it a nice weave, which makes it look all the more tasty.

Brush top crust with milk, sprinkle with sugar and place in the over for 90 minutes (give or take) at 325ºF.  Remove when crust is lightly browned and fruit is tender.

Pie ready for the oven

You’ll notice the weave which was tricky but looked outstanding when it came out.


I am not gonna lie that is one fine looking pie for a rookie and while it was not the best pie I have ever had it was way better than most.  The tartness of the apples and the cranberries make this pie quite unique and the crust was pretty good as well.

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