This Mommy Runs on Caffeine

This Mommy Runs on Caffeine

November 28, 2010

My farm delivery box allows me the liberty to be creative with recipes- it's always fun to think up recipes (outside of soup, pasta or risotto!) with whatever comes in it. This week I received my delivery right before Thanksgiving and even though I was totally inspired, I was also so busy and swamped! But today inspiration and time were finally on my side! Mind you that my hubs doesn't like either ingredient in the title aside from "Apple" and "Pie" but I'm going to make him try it out anyways! I just had my first slice and it was D-lish!

(2) pre-made refrigerated pie crusts- room temp

1 pint of fresh cranberries

1 bunch of rhubarb (approximately 1/4 cup finely chopped)

4 medium apples- preferrable Fuji or other sweet apple- coursely chopped

1 orange- zest and then squeeze the juice and reserve



1 c. of splenda or sugar, plus 1/4 cup

1/2 c. all-purpose flour

1/4 stick of butter

Heat oven to 425. Coursely chop the cranberries and rhubarb and place in a microwave safe bowl and add enough water to cover. Add 1/4 cup of sugar or splenda to the mixture, along with 2/3 of the fresh juice. Microwave on high 5 minutes or until tender. Set aside to cool.

Place one pie crust in a deep-dish pie plate and form against sides.

Strain cranberry mixture and add apples, mix and then spread into formed pie crust. Sprinkle with your preferred amount of cinnamon and vanilla. Mix together the remaining sugar and flour and add over filling. Dot filling with butter and pour remaining orange juice prior to covering with top crust. Add top crust, pinch edges to seal. Cut slits into crust and brush with a little melted butter. Sprinkle with some sugar and bake for 20-25 minutes, or until crusts are brown and mixture is bubbly. Enjoy with some ice cream or fresh whipped cream!

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