It felt great to get back in the kitchen yesterday after a few days away at Blissdom, the social media conference held last weekend in Mississauga, Ontario. I’ve been feeling a bit out of sorts since I returned, kicking myself for not introducing myself to more people (‘tho I’m so happy I met the ones I did — I’m looking at you, Aneta, Helene, Renee, Jessica, Cathy, Catherine, Jo-Anne and Rachel) and wondering where I fit in.
But the kitchen, the kitchen is definitely my element. Doing something creative with my hands, making something tangible my family will (usually) enjoy and staging and photographing the process and/or the final product fills me up and gives me time to think things through (or not think, which is also nice). It’s my happy place. My zone. A light in the dark. (I’ve struggled with depression and anxiety for years.)
Not that everything turns out. No, I have my share of flops. But this apple cranberry raisin pie is a sure bet, people! No fail! Whether you’re celebrating Thanksgiving this weekend or next month or not at all, it’s perfect to put on your table for Fall.
A great big thank you to Catherine, who shared the recipe with me. She’s had it for years but can’t place it. Our compliments to the baker, whoever you are!
What’s your zone, your happy place?
Apple cranberry raisin pie
Makes one 9-inch pie
Dough for two 9-inch pie crusts (I used Tenderflake pie shells)
5 tart apples
1 cup cranberries
1/2 cup raisins
Grated rind from one lemon
1 cup sugar (I used 3/4 cup)
3 tablespoons flour
1/2 teaspoon salt
2 tablespoons butter
Preheat oven to 425 degrees F.
Line a pie pan with half the dough.
Stir the sugar, salt, and flour together in a large bowl.
Add the cranberries, raisins, and lemon rind.
Peel, core, and slice the apples and toss them in the sugar mixture. (I like apple peels so I left those on.)
Pile the filling into the lined pie pan and dot with butter.
Roll out the top crust and drape it over the pie. (I sliced one of the crusts into long strips to do a lattice pattern.)
Crimp the edges together and cut several small vents in the top.
Bake for 10 minutes, then lower the oven temperature to 350 degrees F and continue baking for 30 to 40 minutes or until the apples are tender when pierced with a skewer and the crust is browned.