cape cod october pie

Last year I took on the job of making the pies at extended family Thanksgiving.  It went well.  I’m doing it again this year.  The problem with pie-making is that I’ll only expend that kind of energy on a ‘need to’ basis.  But knowing me, I would forget the secrets of pie dough from one year to the next.  So…I decided to host Canadian Thanksgiving this last Monday to keep my hand in.  To make life that much more interesting, I tried a NEW type of pie.  The original recipe was provided by Big A’s mother (Big A is my roommate’s boyfriend), and it says it’s from Miss Ruby’s Cornucopia.  It was a HIT.

Cape Cod October Pie


pastry for a two-crust pie (I used this pie crust recipe)
1 1/2 cups cranberries, coarsely chopped
1 cup peeled, cored and diced apples (I added an additional 1/2 cup)
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups sugar
2 Tablespoons flour
1 teaspoon cinnamon
1/2 cup cranberry juice (I’d leave this out if I made the recipe again)
1 teaspoon vanilla extract
4 Tablespoons butter


Preheat oven to 425 degrees F.  Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness, set aside.

Toss together the cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla in a medium-sized bowl.  Spoon carefully into the unbaked pie shell and dot with butter.  Cut strips from remaining pie crust (which can be rolled a tad thicker than the bottom for ease) and make a lattice over the top of the pie.  Crimp together the edges of lattice and bottom crust.  Sprinkle lightly with sugar if desired.  Bake for 40 minutes, or until fruits are tender and pastry is brown.  Let cool for at least 10 minutes before serving.

I noted above that I’d leave out the cranberry juice if I made the pie again – and that’s because there was a lot of liquid in the fruit mixture even after baking.  It didn’t seem to affect anyone’s enjoyment – it was gone before I could even get a piece.  I’d say Cape Cod October Pie was a smashing success.  Besides, it’s so pretty!  Although clearly I am not the world's most expert lattice maker.  Whatever.

Recommended for: a flavorful and unusual pie at any party that requires an autumnal crowd-pleaser.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.


Tales of Whimsy said...

Wow. *drooling*

(Diane) bookchickdi said...

Oh my goodness, your photo made my mouth water; I love cranberries and must try this one.

Fay said...

That combination of apples and cranberries, with raisins and nuts, looks so inviting. Beautiful pie.

Beth F said...

I'm usually to lazy to do a lattice, but yours looks so pretty. I love cranberries and apples so this sounds like a great pie to try. You are so smart to get an early start.

Joy Weese Moll said...

Looks wonderful! We were the family pie bakers for awhile. Like you, we found we had to do practice pies to make sure we were ready for the big event and, eventually, it was entirely too much pie! But it was fun while it lasted.

Carol @ Always Thyme to Cook said...

Wow, great looking pie! There's a lot of delicious things packed in that pie. No wonder there wasn't a piece left!

Alex said...

I am an absolute failure when it comes to pie making, but I have a friend who will love to try this recipe. Thanks for sharing it.

JoAnn said...

The pie looks heavenly, but I'm most impressed with the idea to celebrate Canadian Thanksgiving. I want to try a new turkey brining recipe, but hate experimenting on the 'Big Day'. Maybe I could host a belated Canadian holiday next weekend... thanks for the inspiration!

Liviania said...

At first glance I thought the title of this post was Cod Pie. Glad that's not the case.

jama said...

Mmmmm, pie!

Rikki said...

This looks delicious. A perfect fall treat!

Marg said...

this look amazing. I am not sure whether I like cranberry enough to try it.

Joanna Hennon said...

Yum, the flavours of Fall!

Ryan said...

I'm thinking that looks really good.

carol said...

Looks delicious! I wonder if I could leave out the walnuts.

Cecelia said...

carol: I think it would be fine without the walnuts - they're really there for texture more than anything else. Just up the amounts of the other ingredients and I think you'd be fine!

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