Isn’t it just about time to start thinking up ways to lure the family home for Thanksgiving? (I know, there’s Halloween to come yet, but holiday travel plans have to be made in advance, you know…)
If you’re looking for some new, tempting ideas and dishes, Coming Home with Gooseberry Patch, a 2007 publication, is packed with wonderful recipes and gift ideas for Halloween, Thanksgiving, and Christmas, bake sales, barbecues, bonfires, and more.
The photos and illustrations in the book are rich and colorful, and the recipes and ideas easy to execute. Does anyone have a cast iron pie iron I can borrow? Because I really need to try the “Chuck Wagon Cherry Pies” to bake over a campfire – cherry pie filling, almond extract, and pound cake… The Gifts for Giving chapter includes both food gifts and easy, crafty ideas for useful, personalized items that will be holiday and year-round treasures for years to come.
One of my favorite Thanksgiving food traditions is a creamy green-pea-and-asparagus casserole with water chestnuts for a surprise crunch and a cheesy topping; and although it’s just not a holiday to me without a minced meat pie on the dessert menu, I’m willing to sample other choices. Occasionally. If I have to. Here’s one I’d be more than willing to try this November.
Mom’s Apple-Cranberry Pie
1 C sugar, divided
1 t cinnamon, divided
1/3 C water
2 T all-purpose flour
1 t orange zest
4 Golden Delicious applies, cored, peeled, and sliced
1-1/2 C cranberries
2 9-inch pie crusts
1 egg white, beaten
Optional: vanilla ice cream or whipped cream
Combine one teaspoon sugar and 1/8 teaspoon cinnamon; set aside. Combine remaining sugar and cinnamon, water, flour, and zest in a large saucepan; stir in apples and cranberries. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until cranberries burst, stirring occasionally. Remove from heat; cool. Arrange one crust in a 9″ pie plate. Spoon apple mixture into crust; top with remaining crust. Trim and flute edges and cut vents in crust. Brush crust with egg white; sprinkle with reserved sugar-cinnamon mixture. Cover edges of crust with aluminum foil. Bake at 375 degrees for 25 minutes; remove foil and bake an additional 20 to 25 minutes, until crust is golden and filling is bubbly. Serve warm, with ice cream or whipped cream if desired.
Here’s a little tip on whipped cream – flavor it with two drops of pumpkin or hazelnut flavoring, or a dash of espresso powder – for a bit of holiday flare!
And here’s a funky Jim Shore turkey standing on a pumpkin that I’m including just because it’s so fun! I would love to center piece little Tommy here on my Thanksgiving table.
~Janet @ The Christmas Place