Lunch: Cranberry Apple Pie Recipe | MyRecipes

Bri Malaspino, Creative Manager at Lodge, submitted this recipe on behalf of her mother, Linda Egeto. Linda, an RN from Murfreesboro, Tennessee, created this recipe to avert a Thanksgiving-near-tragedy.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Apples

Health and fertility benefits of Cranberry Apple Pie Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 tablespoon butter
1/2 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 pounds Granny Smith or other tart apples, peeled, cored, and thinly sliced
1 1/2 cups frozen cranberries
1 cup sugar (more or less, depending on apple sweetness)
5 to 6 tablespoons coarsely chopped pecans
3 to 4 tablespoons all-purpose flour
Nana Hirl's Pie Crust

Instructions

Preheat the oven to 425 °.
Melt the butter in a 10-inch cast iron skillet over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine.
Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture into Nana Hirl's pie crust (in a 10-inch cast iron skillet), packing tightly and mounding in center. Roll out remaining disk to 1/8-inch thickness and gently place over filling; fold edges under and crimp, sealing to bottom crust. Place pie on a jelly-roll pan. Cut 4 or 5 slits in top of pie for steam to escape.
Bake at 425 ° for 15 minutes; reduce oven temperature to 350 ° and bake until crust is golden, 45 to 55 minutes. Transfer to a wire rack and cool 11/2 to 2 hours before serving.

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