Cranberry Apple Pie Recipe – With Homemade Crust!

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

When you think of a Pie Recipe for the Holidays you tend to lean towards Apple, Pumpkin, Pecan and maybe Lemon Meringue…but today I have for you a NEW favorite that will make an appearance at your table year after year. This Cranberry Apple Pie recipe combines the traditional flavors of an Apple Pie but adds in the tart Cranberries to make a statement that your taste buds won’t soon forget. I was trying to think of other uses for cranberries besides sauce or using it in the stuffing for my Pork Tenderloin I prepared for you guys the other week, and I thought why not use them in a dessert?



Just look at that delicious filling guys! It really takes little time to make the filling and if you have one of these funky Apple Peeling Gadgets it really saves you a ton of time and headaches (I have had mine for YEARS and it is just as good as the day I got it). The pie filling uses a handful ingredients and can be whipped up quickly, and it doesn’t require ANY cooking prior to going in the oven to bake…SWEET!

Now, for this pie I DID make my own crust…a nice Fall pie like this deserved its own homemade crust, however you CAN use store bought if you want it to be quicker! You can find my Homemade Pie Crust Recipe here, along with my tips and tricks for the perfect crust every time!  Check below for the full recipe and remember to save a slice for me!

Cranberry Apple Pie Recipe – With Homemade Crust!

A NEW pie recipe for the Holidays- This Cranberry Apple pie mixes the right amount of sweet and tart making it a new favorite for your Holiday meals!

Course Dessert
Cuisine English-American, Holiday
Keyword Apple Cranberry Pie, Best Pie Recipes, Fruit Pie Recipes
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 8 Slices
Calories 266 kcal
Author Melissa ~ The Olive Blogger


  • 3-4 medium Apples peeled and sliced (I used 3 Cortland and 1 Gala)
  • 1 1/2 c Cranberries chopped (you can use frozen or fresh)
  • 1 c Brown Sugar
  • 2 tsp cornstarch
  • 1 tsp vanilla
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1 Pie Crust see pg for my homemade crust!
  • 1 egg yolk
  • pinch of Salt


  1. Preheat oven to 375 degrees Fahrenheit.
  2. If using frozen cranberries remove them from the freezer and allow to thaw for 1-2 hours.
  3. Prepare pie crust and leave in fridge while you mix the pie filling.
  4. Sift together your brown sugar, cornstarch, cinnamon, ginger and salt. Add vanilla and mix.
  5. Add apples and cranberries to sugar mixture and combine thoroughly.
  6. Add pie filling to your prepared crust and push down gently. If using my homemade crust you can add your top piece as a circle or cut into strips and weave like a lattice pattern (see photos).
  7. Whisk egg yolk and using a pastry brush gently brush the entire outer pie shell (this will give it a nice golden crust as it bakes)
  8. Bake pie on cookie sheet at 375 for about 20 minutes and then reduce heat to 350, bake until the apples are tender and crust is lightly brown (filling should be bubbling).

Here is one more just so you can see the full pie in all its delicious glory!



This post contains affiliate links, which cost you nothing more but allow you to see what I love to use in my own kitchen! 

Butternut Squash Risotto Recipe – Foodie Friday


Here is a real stick to your ribs meal for the cooler days ahead! A simple and delicious Butternut Squash Risotto! I know  most people are intimidated when they see the name…RISOTTO! Ahhh! But guys, calm down, it may look and taste like it was made at a 5 star restaurant but I assure you this recipe is VERY simple! You just need to ensure that the level of heat stays consistent and that you stir constantly and you will come out with a delicious risotto every time. I love adding new recipes to my Fall line-up, I mean you can never have enough comfort foods in your recipe box right?! Most people will think of soups and stews for a classic comfort food, like my Hearty Sausage and Kale Soup (go on, check it out and make that this week too…it makes a ton so you can have leftovers) but I think you will start to add in this risotto once you have had a taste.


One of the amazing things about this recipe is that you can really customize it to your mood and what you have in the fridge. Want Asparagus Risotto instead? Sure, no problem, cut and steam the asparagus and throw it in. Wanna make it a Mushroom Risotto? Yep, go ahead, do a quick satuee to the mushrooms of your choice and add em in! Do you see the pattern? Now this recipe is ESPECIALLY delicious as it features one of my favorite Fall ingredients- Butternut Squash. Oh ya, I can see you drooling already! The flavor from the nutty butternut squash combines with the creaminess of the risotto to make a show-stopping dish. And thankfully it makes enough to serve 6-8 people so you can go back for seconds! (Trust me, you’ll be sneaking spoonfuls as you pack up the leftovers).

Butternut Squash Risotto Recipe


  • 1 Onion chopped
  • 4 Cloves of Garlic chopped
  • 1 Butternut Squash 1.5lb steamed and mashed
  • 1/4 c Butter
  • 6 c Vegetable Stock we use the stock cubes a mix our own, more cost effective!!
  • 2 c Arborio Rice make sure it says Arborio and NOT Italian!
  • 1 c Dry White Wine
  • Zest of half a Lemon
  • 1/4 c Parmesan Cheese
  • Salt and Pepper to taste


  1. Prepare your squash (steam and mash) and set aside for later.
  2. Over medium-low heat bring your stock to a very gentle simmer in a medium pot (this is key, NOT boiling)
  3. In large pan melt butter over medium heat, add in onions and a pinch of salt. Allow to sweat until they are almost translucent. Add in garlic and stir, add in your rice to toast (about 2 minutes) make sure you are stirring from here on out!
  4. Add wine and stir until completely absorbed. Reduce heat to medium-low.
  5. Now you will begin to add your broth a couple of ladles at a time. You want to add enough to cover the rice, and make sure you are stirring constantly to absorb.
  6. Repeat the above step until your broth is gone or your rice is no longer crunchy (about 30 minutes...This will create the creamy consistency everyone loves with risotto!
  7. Lastly, add in your mashed squash, parmesan and the lemon zest. Stir until everything is mixed. Add more salt and pepper to taste.
Things to Keep in mind with Risotto

Okay, so remember I said it was very easy to make and you just had to keep a couple things in mind? Well let’s go over that again just to make sure you get the perfect risotto the first time!

  • Heat consistency is KEY! You will want to use a heavy bottom pan to keep the heat even throughout the cooking process. This goes for your pot that is simmering with your broth too!
  • Stir, stir, stir! Make sure you use a good wooden spoon for this! Why? Well it will not conduct heat, meaning it is neutral in your pan (doesn’t mess with the heat consistency mentioned above). You can also use a silicone spatula if you prefer, but I love the feel of the wooden spoon for stirring the risotto, it really moves it around!
  • Milkiness is key! Once you add your liquid (which you add slowly) you want to see the milky starch as you stir. This shows that you are doing it right, and your risotto is coming together perfectly.
  • You don’t need a $40 bottle of wine! People often skip over recipes that call for the use of wine as they think they need to go out and buy an expensive bottle just to dump into their dish…now, yes there are SOME dishes where you want to do this (where the wine is really the star flavor maker) but not in this case! Do you know what we do? Open the fridge and grab whatever dry white wine is sitting there from our last date night…yep!

Well guys, that’s it! I told you it was a simple dish to make! You won’t believe the flavors in this one when you make it. And guess what? It is even BETTER the next day! Enjoy!

This post contains affiliate links which cost you nothing more but allow you to see the tools I prefer to use in my own kitchen!

Oatmeal Peanut Butter Cookie Recipe – Foodie Friday

Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough? Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”! This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

This post contains affiliate links, which cost you nothing, but allow you to see what I use in my own kitchen! 


I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!). They are also perfect for dipping in a nice cup of tea! I love my Tea Forte Mug (pictured above) and loose leaf teas at any time of day, and with one of these Oatmeal Peanut Butter Cookies the stress of my day literally melts away (or crumbles into the cup)! Combine it all together and what a great hostess gift you have!!

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys! If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!


Makes: 2 dozen + ( I got 30 good size cookies!)

Cooking Time: 10 minutes

Oatmeal Peanut Butter Cookie Recipe


  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine or butter
  • 1 tsp Vanilla
  • 1 cup Quick Cooking Oats you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead


  1. Preheat oven to 350 degrees Fahrenheit
  2. In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  3. Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed).
  4. Add in your oats and (on low speed) mix until just combined.
  5. Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  6. Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  7. Remove from oven, allow to cool and enjoy!

Easy Zucchini Fritter Recipe – Foodie Friday


Here is a recipe for a Zucchini Fritter that takes no time at all to make and serves a crowd! It is a good way to use up all those fresh zucchinis from your garden (or the local market!) and is something you can feel good about eating! We do ours fried in a small amount of oil, but you can bake them as well if you are looking to keep it a little bit healthier. They are also super easy to whip up, with just a few ingredients you are ready to go!


Here are a couple of things to keep in mind when mixing them up. The key to getting a good consistency for your batter is by grating the zucchini (and using the smallest side of the grater) so that you still get the texture and color from the zucchini but it melts into the batter when you cook it! Look at the photo above, perfect consistent pieces of zucchini for our batter. There is nothing worse than a chunky zucchini fritter! Also, do not overcook these! Only fry them until your dough is cooked through (about 2 mins per side) so that they don’t try out. Lastly, they are best served warm (in my personal opinion) but are still quite tasty the next day…if they last!


You could even pair these up with the Sweet Potato Fritters we made a couple months ago to add variety to your next get together..Mmm just think of how happy everyone’s tummies will be! Now, on to the recipe! It makes about 12 3″ patties, which you can always make smaller to feed a larger crowd. The smaller ones are also nice for an appetizer, a one-bite Zucchini Fritter if you will!

Zucchini Fritters


  • 3 Cups Grated Zucchini
  • 1/2 Milk we used 1%
  • 2/3 Cup Flour
  • 1 Lg Egg
  • 1 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/3 Cup Cornmeal
  • 3 Tbsp Oil


  1. Heat oil in a medium pan over medium-high heat.
  2. Whisk together your egg and milk in a medium bowl.
  3. Add in the Zucchini
  4. In a small bowl, sift together flour, paprika, and salt. Add in cornmeal and mix with fork.
  5. Add your dry ingredients into the wet and mix well until a thick batter forms.
  6. Using a ladle, add to your hot pan and cook about 2 mins per side. When slightly golden remove from pan and put on paper towel to remove excess oil.

So are you hungry!? Do you have a favorite Zucchini Recipe you always make? Share it below and get cooking <3

Savory Herbed Potatoes with Parmesan Flakes – Foodie Friday


This is honestly my favorite time of year with the fresh local produce starting to come in, and one thing I absolutely MUST have are the little new potatoes. Although they are delicious on their own just boiled and slopped with butter, they are even better when you make them my way; Savory and Herbed with Parmesan Flakes!

This potato recipe is so simple and the addition of the herbs and cheese really turn this into an all-star side! You could even substitute these for your boring Thanksgiving mashed potatoes…GULP! Did I seriously just suggest that (I mean mashed potatoes are my second favorite side at a holiday meal!). Yup, these are that good (and that easy) that I am sure everyone will love them! And if we are being honest here, we get too used to tradition, lets change it up a bit! I introduced our families to some new sides last year, including my Kale with Cranberries and Toasted Pecans , and everyone loved it! I can’t wait to do the same this year with these potatoes.

Herbed New Potatoes

As you guessed from the name, you need to use parmesan flakes, not the fake processed white dust you get off the shelf at your local grocery store…just trust me on this, it makes a difference! Also, the key to making this dish successful is how long you actually cook the potatoes for. Be sure to put them whole in the boiling water and cook until a fork goes through easily but doesn’t split them. You want them to have some texture still! Once you have drained them you will cut them into halves or quarters (this depends on the size potato) and gently mash a few partially through. Doing this is what helps to mix the herbs, butter and parmesan together to make a delicious side dish!

Now that you know my tips you are ready for the recipe! Enjoy <3

Savory Herbed Potatoes with Parmesan Flakes


  • 10-12 New Potatoes washed
  • 1/4 c Butter
  • 1/4 c Fresh chopped or 3 tbsp dried Parsley
  • 1/2 tsp Granulated Garlic
  • 1 c Parmesan Flakes
  • Salt and Pepper to taste


  1. Place potatoes (whole) into a boiling pot of water and allow to cook until a fork goes through (but not too easily).
  2. Gently cut the potatoes into quarters (or halves depending on the size, you want them to be bite sized). Place them into a medium bowl and gently mash some, not all, to give you a slightly creamy mix of potatoes.
  3. Mix butter, garlic and parsley together in a small bowl until creamy and smooth, add to potatoes and stir gently to coat. Mix in half of the Parmesan flakes and sprinkle the rest on top.
  4. Serve with your favorite main!

This post contains affiliate links, which cost you nothing they simply allow you to get cooking with my favorite tools!