Lilac & Ivy

Are you familiar with our guest recipe blogger Joslyn of Simple Lovely? If not, you definitely should be. Her blog is filled with insane amounts of inspiration, candid thoughts and lovely photography. Her weekly Loving list is my all time favorite and I always add something from hers to my own. And did I mention her annual spending hiatus? It’s seriously inspirational and I think next year I’ll participate as we all know I love to shop, especially virtually! Anyway, without further adieu, enjoy this wonderful recipe!

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Fall weather in Texas happens pretty late.  Let’s just say, it’s altogether possible to have a positively “summer-esque” 90 degree day in late October around here.  But I have this (thus far unproven) theory that you can rush fall weather by cooking “fallish” foods…  So starting in September it’s all about pot pies and roasted butternut squash and cinnamon-laced pies.  My go-to is an apple pie specked with cranberries and orange zest.  It’s a twist on a traditional apple pie, sort of “apple pie with a kick”, and cooking it instantly has me feeling all cozy sweaters and rustling leaves… summer temperatures be damned.

p.s. – I’d love to say I make my own pie crust, but, well…I don’t.  I do swear by the organic, whole grain frozen crusts from Whole Foods.  They’re fantastic and feel somehow virtuous, which isn’t a quality usually attributed to pie crust…

Apple Cranberry Pie
(Adapted from Whole Living)

FILLING

• Juice of 1 orange
• Zest of 1 orange
• 5 cups of peeled, sliced apples (approximately 5 medium apples)
• 1/2 cup sugar
• 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
• 1/2 cup dried cranberries
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon

TOPPING

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons oats
• 2 tablespoons butter, melted
• 1/2 teaspoon cinnamon

1- To make filling, mix all ingredients together in a medium bowl.

2- To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.

3- Add filling to cold pie crust and scatter topping all over the filling.

4- Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.

5- Transfer to a wire rack; cool completely before serving.