Let’s talk about pie.
What I AM feeling is this:
- I can feel the baby moving…like externally. I felt a big kick this morning while I was wrestling with my pregnancy-induced carpel tunnel syndrome and then I felt big tears spring to my eyes.
- Speaking of carpel tunnel, what I’m NOT feeling is my fingers. What I am feeling is frustrated and super annoyed that I dread going to sleep at night. It’s time to cut out the salt, the sugar, drink more than a gallon of water a day (yikes…and increase the bathroom trips) and maybe invest in those uber-trendy wrist braces. Can’t wait.
- Super excited about cleaning our house this weekend. Yes, you read that correctly. Cleaning the house. Or maybe more along the lines of the results of cleaning the house.
- I’m going through withdrawals from San Francisco. It’s been a week already and I still keep thinking I can just trot down to the Ferry Building or Pier 39 to people-watch and sit by the water. Yeah. Boulder is great for people-watching, not so great for oceanside seating. Oh well.
- I may not feel like talking about pie that much, but I DO feel like eating a big fat slice of this right now. Apples and cranberries and sugar, oh my!
- Oh yeah, I said no more sugar. Dangit. I’ll start that tomorrow.
- 2 deep-dish pie crusts, totally thawed (or make your own!)
- 4 Granny Smith apples
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 heaping Tbsp flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- dash of dried ginger
Preheat your oven to 400. Wash, peel, and chop the apples into cubes about 1/2 inch in size. Toss with the cranberries, sugars, flour, cinnamon, nutmeg and ginger. Pour into a pie crust shell. With the second shell, carefully peel it off of its pan and place on top of the apple and cranberries. Gently push the crust edges together to seal and slice two small holes in top to let steam escape. Place the pie on a baking sheet lined with foil (just in case!) and bake for 25 minutes at 400 degrees. Lower the heat to 350 and bake another 20-30 minutes until the top is golden brown. Let cool for at least 30 minutes before serving.