Claudia's Pumpkin Brandy Pie with Apples and Cranberries

Every fall I like to experiment with various aspects of fall fruits.

For those of you who are looking for an alternative to the ho-hum tradition of pumpkin pie and vanilla ice cream this fall, perhaps you might give this dessert a try. The spicy sweetness of the pumpkin butter mixed with the tangy zest of the dried cranberries plays a perfect trio with the addition of sweet, cinnamon brandy braised apples.

Tart, sweet and slightly salty because of the pecans, this fruit pie is the best I have to offer, and it is the perfect Thanksgiving dessert. The fact that it takes less than thirty minutes to bake is an added bonus - as you can focus on your family and forget about slaving away in the kitchen!


Claudia's Pumpkin Brandy Pie with Apples and Cranberries

Cook time: 30 Minutes
Prep Time: 15 Minutes
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Pie shell
(bake premade pie crust according to directions. If making out of box, add 1/2 tsp pure vanilla extract and three tbsp crushed pecans to the mix for added flavor).
Allow to cool, baste with butter or margarine

Add to mixing bowl:
2 apples, peeled and sliced (thin wedges, appx. 1/4" thick)
2 clementine orange extract (cut oranges in half, squeeze directly into large mixing bowl)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup dried cranberries
2 tbsp brandy
3 tbsp pumpkin butter (available at most supermarkets, including Trader Joe's)
1/8 tsp salt
3 tbsp crushed pecan
1 tsp vanilla extract
1/4 tsp almond extract

Toss ingredients thoroughly in large mixing bowl and pour on top of pie crust. Bake at 300 degrees for 15 minutes.

Serve warm with scoop of favorite ice cream or whipped topping.