Apple Cranberry Crumble Pie

Merry Christmas Lovely,

Yesterday was Christmas and today was Boxing Day! I can’t wait to get into how I celebrated, but that’s a separate post that you’ll have to wait until tomorrow to read. Normally I take the two weeks surrounding Christmas and New Years off, but there’s just so much happening, I had to share. This is the last recipe of the year, and although it’s simple, it’s still really special. I originally planned on sharing this recipe the week before Christmas, but when I got invited to Christmas dinner with my childhood best friend, Sheena, I knew this would be the perfect dish to bring! I’ve done apple pies before, but there’s something about adding cranberries that just makes it super festive.

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I didn’t put a lot of cranberries in, because  I don’t want their flavor to overpower the apples, but if you want more cranberries, go ahead and add them, just reduce the number of apples a bit. Sheena and her family loved the pie so much there was nothing left! I didn’t carry it to my family’s dinner, because I knew it would be better appreciated with a smaller crowd. My family will be bringing various foods and desserts; this pie deserves the opportunity to shine! I feel bad that I didn’t get that “Perfect” picture but I think you guys understand how good this was. I used granola as a topping instead of a crumb topping because it’s easier and I wanted a different flare.

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Apple Cranberry Crumble Pie

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 30 MINUTES

inactive time: 40 MINUTES

total time: 2 HOURS

Ingredients

  • Pie dough for single crust for a 9.5 inch deep dish pie plate, or you can use your favourite crust recipe

  • 3 cups apples, peeled and thinly sliced

  • 1/2 cups fresh cranberries

  • 1/2 cup Truvia or 1 cup granulated sugar

  • 1/3 cup all purpose flour

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons butter

  • 2 tablespoons dark rum

  • 2 teaspoons lemon juice

Instructions

Prepare your crust and line a 9.5 inch deep dish pie plate with the pastry. I used a store bought graham cracker crust to save time. Preheat oven to 350 F. Toss the apples and cranberries with the sugar, flour, rum, lemon juice, nutmeg, cinnamon and salt. Let the apples and cranberries sit for 30 minutes to marinate. Place the apples and cranberries into the pastry lined pie plate.

Top the apples with any granola (I used cinnamon flax granola) and even more cranberries. Then before you put it in the oven, add small dots of butter to soften the granola and bake at 350 F for 20-30 minutes. Or until apples are tender and crust is lightly browned. Bake time can greatly very based on how crisp and ripe the apples were. Serve with ice cream and enjoy!

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Simple Blueberry Galette

Hello Lovely,

Who doesn't love a good blueberry pie? I love pies, but I don't always have the time to make the crust from scratch; especially before I got my food processor, it was just a nightmare. The scent of blueberry pie bubbling away in the oven is comforting and familiar, even in high summer, when pie baking isn't desirable because of the heat. Before I left for my summer travels, my mother insisted that I make a dessert for her. I had wanted to make a blueberry pie for awhile, so I figured it would be the easiest thing to do. I already had frozen pie crusts in the freezer and blueberries happened to be on sale. This recipe is easily done in , so you can have a warm blueberry pie on table in no time!

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Simple Blueberry Pie

Ingredients:

  • 1 Pillsbury frozen pie crust, thawed
  • 3 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375° F.

2. Line pie dish with one pie crust. The pie dish I used was smaller than needed so I actually had a little leftover. I folded it over to form the top crust in Step 5.

3. In a saucepan, add blueberries, sugar, cornstarch, water, and lemon juice. Stir just to combine.

4. Cook the blueberries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.

5. Pour berry mixture into the crust. If you have enough to cut: Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Or fold the edge of the crust over to make a galette, like I did.

6. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Cool before serving! I got greedy and didn't wait and that's why my pie fell apart, but it was still delicious!

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If you try this recipe, don't forget to share it with the hashtag, #LifeByOlivia! Happy baking!
 

The Easiest Pumpkin Pie with Cream Cheese Swirl Recipe for Thanksgiving

Hello Lovely,

Happy Thanksgiving to all of my American readers! I think I mentioned before that Thanksgiving isn't a holiday here in The Bahamas (just another excuse to eat and have sales). I hope you guys are enjoying some well-deserved rest with family and friends. I've been trying to organise a Friendsgiving with my friends since last year, but something always comes up. It's hard staying in touch with such busy schedules but it's days like this when we're reminded of the importance of appreciating one another. So, this year, I want to say that I am grateful for my family. We've grown this year and I can't tell you how happy this has made me. There have been A LOT of changes this year but all of them have been for the best and throughout all of it, my family has been an amazing support system. I'm looking forward to spending my first Christmas with them in two years (but they already know I'm making plans to travel for my birthday).

So, if you're reading this at the dinner table with your family (first of all, put your phone away), but secondly, thank you for keeping Life By Olivia a part of your holidays. If dinner isn't quite done, then I've caught you just in time! I made this pie about a week ago and completely forgot to share the recipe with you all. This came after I was beginning to lose confidence in my baking skills. A few failed attempts at pumpkin cannoli’s left me both devastated and broke (groceries are not cheap here)! In my fear of getting it right (AKA not burning it this time), I made one error: I didn't pre-bake the crust. It tasted so raw because I didn't pre-bake it that it actually took away some of the sweetness of the pie. So PRE-BAKE THE CRUST! That's the only thing I strongly suggest! (Well that and maybe a drizzle of maple syrup when you serve this). This dessert is low-cal and low sugar (not like anyone is REALLY counting calories this time of year) because I have a diabetic step-dad and my mum doesn't like things too sweet.

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So, before your guests start ordering take out, whip out your baking gear and let's get started!

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Pumpkin Pie with Cream Cheese Swirl


Ingredients (makes 1 8" pie)

  • 1/3 cup Betty Crocker Pie Crust mix
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)

  • 1/2 cup brown sugar

  • 3 tablespoons all-purpose flour

  • 1 egg

  • 1/4 teaspoon pumpkin pie spice

  • 4 oz. cream cheese

  • 1/3 cup powdered sugar

  • 1 teaspoon vanilla extract


Directions

  1. Heat oven to 375°F. Place pie crust in 8-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  2. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth. 
  3. Beat remaining ingredients on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  4. Spoon cream cheese mixture over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. 
  5. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in centre comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

 

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Top with some whipped cream, or ice cream before serving and enjoy! Happy Thanksgiving everyone!

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For more pumpkin inspired recipes, check these out:

For more Thanksgiving inspired recipes, check these out: