Petaluma Patch Reader Gets Recipe Featured in National PatchCooks Post

Last week, knee deep in u-pick apples, we called on Patch readers to share their very best apple pie recipes and trade secrets.

Christian Stoll, a Petaluma Patch reader from San Mateo, immediately caught our eye with a fairly unique ingredient as far as your traditional apple pie goes—dried cranberries.

"Here is my recipe for a somewhat savory, but very tasty apple pie. I have been making this pie for nearly 10 years and developed it when I spent an entire winter baking to keep my little studio warm. Happy fall!"
Let us know what you think!

Ingredients:

1 (9 inch) pie shell

6 cups thinly sliced apples using a mandolin

1 Tablespoon lemon juice

1 Tablespoon lemon zest

3/4 cup white sugar

2 Tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup dried cranberries

1 cup all-purpose flour

1 cup packed brown sugar

6 tablespoons butter

Directions:

1. Preheat oven to 375 degrees F

2. Place sliced apples in a large bowl. Sprinkle with lemon juice and zest. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in cranberries. Layer mixture into pastry shell.

3. In a small bowl mix together 1 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.

4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Thank you Christian!

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PatchCooks is a new nationally crowd-sourced feature that gathers favorite recipes from Patch readers coast to coast each week. Share your ideas, photos and recipes on Twitter with #PatchCooks or email us at kathleen@patch.com.