Cranberry Pie or Cran-Apple Pie

I've spent the day fixing the Freezer yeast rolls and my Cranberry Conserve I always make for Thanksgiving and Christmas. I posted those recipes here on other articles. This reminded me of the fact I need to make Cranberry and Pumpkin Pies next week on Wednesday. We will put the cranberry pie in the oven at my daughter's house to be sure it is heated up as it is better if it is hot.

Some of you said something about how much you like cranberries when I put my "Cranberry Conserve" online so I thought I would offer you another wonderful old time recipe we've used for a long time on the holidays. It is Cranberry or Cranberry Apple pie.

It is interesting that I just read it has just been published in a book by the American Test Kitchen in their book "America's Best Lost recipes". In any case if you want something different for a pie on Thanksgiving, you might like to try it. In their book they call it "Cranberry Pot pie" but we just called it "Cranberry pie" or "Cran-Apple Pie". I have also made this using cranberries and apples. This combination is equally as good.

Having said that here is my recipe:

Cranberry Pie (or Cran-apple Pie)

1 bag of Cranberries (cut in cranberries in half if you are adding 1 1/2 cups cut up apples)
1/2 half cup of splenda and 1/2 cup white sugar
3/4 cup splenda brown sugar and 1/4 cup regular brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt (omit if you don't want to use it)
1 1/2 cups warm water
Put all these ingredients in a large pan and let cook until cranberries start to pop and it all begins to get thick. This will be your filling for the pie.

I pour all this into a ready made Baked pie shell while I make a topping.
The topping is made by mixing

1 cup flour
1/4 cup sugar
4 Tablespoons full butter chopped up
1/4 cup milk

Mix all this up together and crumble over the top of the pie. Put this in a 350 degree oven for about 20 minutes, but keep an eye on it, as may take a little less or longer depending on your oven. Bake it till crust gets light brown.
Delicious.

HINTS: Since we are diabetic I do not use all sugar but if you want to use a full cup of whit sugar and a full cup of brown sugar feel free to substitute. You can also add pecans or walnuts and it is good that way, too.

Cranberry pie is something we don't get very often, but is a treat I make at Thanksgiving and or Christmas. Oh yeah and this pie is better if served warm, (even better if served warm with ice cream as Cranberry Pie Ala mode.)