Happy Thanksgiving - Egg and Nut Free Apple Cranberry Pie!

I'm not a big fan of pumpkin pie. It's pretty hard to make an egg-free version and I just don't like the texture. So this year I'm bringing an egg and nut free apple cranberry pie so C has something for dessert while we're at our Thanksgiving gathering. I love the combination of apples and cranberries and this easy pie dough recipe I got from foodallergymama.com is great. The only substitution I made to the dough recipe was to use palm shortening instead of regular shortening. Even dessert can use a little health modification here and there ;)

More important than pie though is that I hope everyone has a wonderful and blessed Thanksgiving with their family and friends. We are overwhelmed with thankfulness for our son, another blessing on the way and for everything the Lord has given to us.

"Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. For the LORD is good; his mercy is everlasting; and his truth endureth to all generations." Psalm 100:4-5. Happy Thanksgiving!

Apple Cranberry Pie

For the dough:
2 cups unbleached all-purpose flour
1 tsp. sugar
1/2 tsp. salt
2/3 cup palm shortening
5-7 Tbsp. ice water

Combine the flour, sugar and salt in the bowl of a food processor. Add the shortening and pulse a few times until you have small crumbs. Add the ice water, 1 Tbsp. at a time, pulsing until the dough comes together. Split the dough in half and wrap each piece in plastic wrap. Chill in the fridge for at least 30 minutes.

For the pie:
2/3 cup organic sugar (or sucanat/rapadura)
3 Tbsp. flour
1 1/2 tsp. cinnamon
1/8 tsp. all spice
1/4 tsp. nutmeg
1/4 tsp. salt
4 apples, peeled and sliced into wedges
1 cup fresh cranberries
2 Tbsp. butter
Sugar for sprinkling

In a large bowl, combine the sugar, flour, spices and salt with a wire whisk. Add the apples and cranberries and mix well.

Preheat oven to 400. Line the bottom of a 9-inch pie plate with the dough, letting it come up over the edges. Fill with the apple mixture and top with pieces of the butter. Roll out the other half of the dough and use Thanksgiving-shaped cookie cutters to cut the dough into shapes. Top the pie with your dough shapes and sprinkle the top of the pie with sugar. Bake for 50-60 minutes, or until the apples are bubbling and crust is browned.

Cool completely before serving.

This post is linked up on Allergy Free Wednesdays!

http://www.realfoodallergyfree.com/2012/11/allergy-free-brown-bread-dinner-rolls-chocolate-mint-cookies-pumpkin-wafers-and-more/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RealFoodAllergyFree+%28Real+Food%2C+Allergy+Free%29