Fall French Apple Cranberry Pie

french-apple-cranberry-pieFall French Apple Cranberry Pie combines two of fall’s favorite flavors – apples and cranberries – baked in a pie  crust and topped with a brown sugar-butter-flour crumb topping! My friend Jennifer gave me this recipe and I’ve tweaked it just a bit. I added cranberries because I like the pop of tartness contrasted with the sweetness of the apples! Jennifer prefers to use Rome Beauties in her pie recipe. I used Gala apples because that’s what I had in my refrigerator!

I added a teaspoon of lemon juice to the apples to keep them from darkening in color prior to baking them. This is totally optional. I also cut down the sugar in the filling to 1/3 cup from 2/3 cup listed in the original recipe.

Recipe for French Apple Cranberry Pie

French Apple Cranberry Pie
Serves 6
A delicious pie made of apples and cranberries, finished off with a brown sugar-butter-flour crumb topping!
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  1. 1 unbaked 9" pie shell
  1. 6 - 7 cups sliced apples (peeled & cored)
  2. 3/4 cup cranberries
  3. 1/3 cup sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon nutmeg
  6. 2 tablespoons all-purpose flour
  7. 1 teaspoon lemon juice (optional)
  1. 1/2 cup (1 stick) butter, softened
  2. 1/2 cup brown sugar
  3. 1 cup all-purpose flour
  1. Combine apples, cranberries, sugar, cinnamon, nutmeg, flour and lemon juice (if using) and mix well.
  2. Pour filling into pie shell.
  3. Make topping by combining flour, butter and brown sugar with a fork until crumbly.
  4. Bake pie at 425 degrees F. for 15 minutes, the turn down the temperature to 350 degrees F. and bake for another 20-30 minutes or until top of pie is golden brown.
Adapted from Jennifer Parsons
Adapted from Jennifer Parsons
SILVER FOODIE http://www.silverfoodie.com/

 Did You Know?

Apple Pie was brought to the colonies by the British, Dutch and Swedes during the 17th and 18th Centuries.

When fresh apples were not available early settlers used dried apples to make their apple pies.

Mock Apple Pie was made from Ritz Crackers, along with  sugar and various spices, as far back as the 1930’s. Mock Apple Pie was probably invented for use aboard ships, as it was known to the British Navy as early as 1812.

Although apple pies have been eaten since long before the European colonization of the Americas, “as American as apple pie” is a saying in the United States meaning “typically American.”

The dish was also commemorated in the phrase “for Mom and apple pie” – supposedly the standard answer of American soldiers in World War II whenever they were asked why they were going to war.

Some folks like their apple pie “a la mode” – usually meaning with a scoop of vanilla ice cream while others like their apple pie with a piece of cheese.

Mrs. Smith’s did a nationwide poll a few years ago and found that 47% of Americans prefer Apple Pie and an additional 25% preferred Apple Crumb Pie for a total of 72% of all the varieties of pies available here!


If you need a recipe for pie crust please click here to go to my post on Decadently Delicious Kahlua Pecan Pie. In the same post there is a video that shows how to crimp pie crust to make it look really nice!

I hope you’ll make this wonderful French Apple Cranberry Pie sometime during the fall months when fresh apples are so abundant and so tasty!

Remember to Savor the Flavor!


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Mouthwatering Mexican Lasagna

mouthwatering-mexican-lasagnaMexican Lasagna is an appealing casserole dish containing ground beef or ground turkey cooked with onions, garlic, diced tomatoes and tomato sauce. In place of lasagna noodles, Mexican Lasagna features corn tortillas. The Italian seasonings commonly found in Italian lasagna are replaced in this recipe with Taco Seasoning. (For how to make your own Taco Seasoning, click here.)

Diced mild green chilies add even more Mexican flavor to this dish which also contains ricotta cheese and eggs. After preparing Enchiladas Suizas for my previous post I had plenty of corn tortillas left to make another dish. I immediately thought of Mexican Lasagna – a recipe from Lawry’s California Center.

In addition to being delicious, Mexican Lasagna is simple and quick to prepare!


The first step in preparing Mexican Lasagna takes the most time, apart from baking the recipe. The ground beef or ground turkey must first be browned with the onions and garlic. After draining any fat off of the meat, add taco seasoning, diced tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.

While the meat sauce is simmering, the second step is to mix together the ricotta cheese with the eggs and mild green chilies. Thirdly, place six corn tortillas on the bottom of a greased 13″ x 9″ baking dish. Spread half of the ricotta cheese mixture over the tortillas and sprinkle with half of the Monterey Jack cheese. Add half of the meat sauce on top of the cheese layer.

Add the remaining six corn tortillas, the rest of the ricotta cheese mixture and the remaining meat sauce on top of that. Sprinkle the remaining grated Monterey Jack cheese on top of the meat sauce layer. Finally, bake the Mexican Lasagna for 30 minutes or until cheese is lightly browned on top. Let the Mexican Lasagna sit for 10 minutes before cutting into squares.

The Recipe for Mexican Lasagna

Mexican Lasagna
Serves 8
An appealing lasagna made with corn tortillas instead of noodles and spiced with taco seasoning and mild green chilies.
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Cook Time
30 min
Cook Time
30 min
  1. 1 1/2 lbs. ground beef or ground turkey
  2. 1 teaspoon seasoned salt -OR- 1 teaspoon Montreal Steak Seasoning
  3. 1 1/4 oz. taco seasoning mix
  4. 1 cup chopped onions
  5. 3 clove garlics, finely chopped
  6. 1 cup diced tomatoes, fresh or canned
  7. 1 15-oz. can tomato sauce
  8. 1 4-oz. can diced green chilies
  9. 8 oz. ricotta cheese
  10. 2 eggs
  11. 12 corn tortillas
  12. 10 oz. shredded Monterey Jack cheese
  1. Brown ground beef or ground turkey with onions and garlic in a large skillet. Drain fat.
  2. Add seasoned salt, taco seasoning mix, tomatoes, and tomato sauce. Blend well.
  3. Bring meat mixture to a boil; reduce heat and simmer, uncovered, 10 minutes.
  4. In small bowl, combine ricotta cheese, eggs and green chilies.
  5. In bottom of a greased 13" x 9" baking dish place six corn tortillas.
  6. Spread half of the ricotta cheese mixture over the tortillas and top with half of the grated cheese.
  7. Spread half of the meat mixture over the cheese layer.
  8. Add remaining corn tortillas, remaining ricotta cheese mixture, remaining meat mixture and top with remaining grated cheese.
  9. Bake Mexican Lasagna at 350 degrees F. for 30 minutes or until cheese is lightly browned.
  10. Let stand 10 minutes before cutting into squares.
  1. A nice alternative to Italian lasagna!
Adapted from Lawry's California Center
Adapted from Lawry's California Center
SILVER FOODIE http://www.silverfoodie.com/

You can individualize this recipe to suit your family’s preferences. I used a Cheddar-Jack cheese combination instead of Monterey Jack cheese. In place of the seasoned salt I used Montreal Steak Seasoning. I added onions and garlic to the original recipe, which really improved the flavor. Next time I make Mexican Lasagna I plan to add some chopped bell pepper to the meat mixture as I think that would be tasty!

I believe this recipe for Mexican Lasagna would be a hit with family members of all ages. Since there is ground meat in the recipe those with oral or dental problems should be able to chew this casserole with no difficulty. Serving suggestions would be to add a green salad or vegetable to round out this meal. I served one of my favorites, Janet’s Broccoli Salad with the Mexican Lasagna.

Make some Mexican Lasagna soon! Your family and friends will really enjoy it!

Remember to Savor the Flavor!


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For a list of Link Parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.


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Cheesy Chicken Broccoli Casserole / Comfort Food

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Pumpkin Apple Streusel Muffins

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