"Becky Crocker's" Fresh Cranberry-Apple Pie

original recipe from the Betty Crocker Cookbook (p. 323)

adapted by Becky Matson 2011

Pastry for 9-inch two-crust pie *I used 2 Pillsbury refrigerated dough crusts

1-3/4 to 2 cups sugar

1/3 cups all-purpose flour

3 cups sliced pared tart apples (2-3 medium) *I used 4 Golden Delicious

2 cups fresh or frozen cranberries *I used approximately 2 cups of fresh cranberries (whatever was left in the bag after I made orange-cranberry bread)

2 tablespoons butter or margarine *I used sweet cream butter, and probably a bit more than 2 T

Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour. In pastry-lined pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples; dot with butter. *I combined my apples, cranberries, and sugar mixture in a bowl. I also added several good shakes of cinnamon and a few shakes of nutmeg. I mixed it all around with my hands to make sure everything was coated and then poured into the pie pan, followed by dotting with several (5-6) slim slices of butter. 

Cover with top crust which has slits cut in it; seal and flute. *I used a pizza cutter to cut the second pie crust into strips and made a lattice top over the pie. Cover edge with 2- to 3- inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown. *I discovered that my apples in the center hadn't quite baked after 40 minutes (poke test revealed they were still firm), so I baked it for 2-3 more 10 minute increments. Cool.

I had many rave results during coffee hour at church today and a few requests for me to share this recipe. I hope you enjoy it too!

Potsticker dinner

Potsticker Dinner

submitted in 2011 by Becky Matson

based on a meal prepared by her brother Michael Matson

2-3 potstickers/person

bell peppers, sliced

onion, sliced

canola oil or olive oil

favorite asian sauce, I used an orange & ginger sauce, my brother used a sauce by WildTree
steamed rice, proportionate to number of people being served

Directions:
Start rice cooking, according to directions on package. (Mike likes to add sauce to rice while cooking- I agree. It helps season the rice evenly.) Slice vegetables. In large skillet or wok, sautee vegetables and cook potstickers according to directions on package. (Mike also likes to add sauce to the potstickers while they are cooking.) Add cooked rice and serve hot.