Apple orchards and hay rides

Hot cider donuts

Fresh cranberries from the farm market

Scooped from wild bogs

Playing catch with green apples

Cottages in the dark

Roast chicken and potatoes

Scrabble and card games

Ghost stories and dares

Donning sweatshirts

Feeling dark nights, cool stars

The scent of wood smoke

Soccer in a damp field

Lit by moon halos

In the morning, pie for breakfast

Driving to a mountain field

Gray mist, fog lifting

Every color leaf lit from above

Fresh pine and fir trees

Flavors of the northeast.

Apple Cranberry Pie (paleo, AIP, vegan)

Prep time 1 hour Cook time 45 mins Total time 1 hour 45 mins

This is a big pie - I used a 9.5 in. pie plate, so if you're using a smaller one feel free to reduce the recipe (I ended up with a bit of extra dough regardless, so if you keep the recipe the same you may just have enough extra dough and filling for a mini pie or tartlet). Also it's on the tart side, so if you prefer sweeter/are making for SAD folk, might want to double the sweetener.

Author: Julie Hunter Recipe type: Paleo, Autoimmune Protocol Cuisine: Dessert, Traditional Serves: 1 pie

Instructions Preheat oven to 375 degrees Fahrenheit. For crust: mix flours and salt, and then cut in cold fat with a pastry cutter. Add water a tablespoon at a time until the mixture adheres and can be shaped into a ball. Separate into two, flatten into discs, cover in wrap and refrigerate while you prepare the filling. For filling: peel, core, and slice apples (~1/4 in. thickness). If using granny smith, pre-cook for ~10 minutes over stovetop in 3 tb coconut oil, until apples have softened. Add cranberries and other filling ingredients. Let cool/stick mixture in fridge. Roll out first pie dough between two pieces of (tapioca) floured parchment paper (~1/4 in. thickness). Remove the top piece of parchment and turn the dough into a pie plate (if it falls apart during this stage, that's okay, just patch it up with extra dough). Trim the edges with a knife. Pour cooled filling into the bottom crust. To prepare the lattice, roll out second dough disk the same way as the first. Cut strips (~3/4 in. wide) with a knife, pie cutter, or ravioli cutter (for fluted edges). Lay 5 strips across the pie and fold back the 2nd and 4th. Lay one strip perpendicular to those, and fold the 5 strips back over. Now fold back the 1st, 3rd, and 5th strips and repeat. Okay this is too complicated to dictate, here watch this handy youtube video. (Latticing is fun/easy, and totally satisfying once it comes together. Just make sure your dough is chilled enough so that it doesn't melt while you're trying to work with it.) Crimp edges if desired (another handy video), and brush top of pie with wash. Bake for 45 minutes or so, until crust is brown and fruit is bubbling.

3.5.3229