All-American

I recently taught the folksong "Simple Gifts" to my singing class. Inspired by how quickly they learned the music, I asked the students to reflect discussion-style about the meaning of the lyrics and asked if they could name a few 'simple' things for which they were thankful. (Given that Thanksgiving is coming up and all.)

Their answers?
"Our freedom."
"Oooh, I know. Fossil fuels!"
"Having enough food to eat because, you know, the USA throws away more food in a day than all of Africa eats in a year."

. . .

What happened to kids saying stuff like "my dog" or "pizza?" Have the youth of today lost their innocence? I tried to at least gear them toward these ideas, but to no avail. Soon after, they began to ask what Shakers were and what made them different. ("Why don't they have children?")

Like the teacher in A Separate Peace I wanted to shout, "digression!"


In these tough times, where even our nation's children are worried about the wars and climate change, what calms the nerves more than a delicious and all-American apple pie?

Exactly.

This weekend I rolled up my sleeves with Heidi and Ben to make a New England Classic: cranberry-apple pie. The cranberries came from our organic produce delivery and, thankfully, they included a recipe booklet. Behold and enjoy.

Favorite Cranberry-Apple Pie

1.5 cups sugar
1/4 cup flour (we used whole wheat, but all-purpose or white/whole wheat works, too)
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg (optional)
1 cup orange juice
1 8 oz. package of whole cranberries
1 cup (or more, depending on size of pie dish) sliced and peeled apples

In a saucepan combine sugar, flour and spices; gradually stir in orange juice until smooth. Stir in cranberries and apples. Bring to boil. Reduce heat; cook and stir over medium heat for 5 minutes or until thickened. Pour into prepared 9" pie crust*. Cut top crust into lattice strips or just top and seal the edges. Bake at 400 F for 35-40 min.

*Super-Easy pie crust

1 stick FROZEN butter
1 cup flour
3 Tbsp water
dash sugar or vanilla
2 Tbsp milk or 1 beaten egg

Put flour in mixing bowl, "cut" frozen butter into flour with a cheese grater. Mix with hands until butter's combined. Add sugar, water, vanilla. Combine (but don't knead) further. Roll out. For top crust do the same recipe, but cut amounts in half. When filling's in, brush the top crust with milk or egg so it browns well in the oven.

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(You can disregard the French wine included in the picture. Sacre Bleu!)