Here's my Thanksgiving tablescape! I went with a Wal-Mart wire bowl of Gala and Granny Smith apples, and candleholders I made the night before...
Here's a close up of my craft project... I hot-glued cinnamon sticks to salsa jars and tied hemp twine around them. SO easy.
Here's a little vignette on our counter. The printable is from Lily White, displayed in a Goodwill frame I painted for our wedding. Our sister in law brought wine she picked up on a trip to North Carolina. And check out that pie...
Festive Apple-Berry Pie
from Pillsbury
Ingredients:
2 cups fresh cranberries
1 1/2 cups sugar
4 tablespoons cornstarch
4 tablespoons water
6 medium apples, peeled and sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 nine inch Pie crusts (top and bottom)
- Preheat oven to 425 degrees Fahrenheit. Prepare pie crusts as needed.
- In a 1 quart saucepan, mix berries, 1 cup sugar, 1 tbsp cornstarch and 4 tbsp water. Heat to boiling and boil for 5 minutes. Allow to cool for 15 minutes.
- In large mixing bowl, combine sliced apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg and stir until apples are coated. Stir in cooled berry mixture.
- Spoon filling into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in top crust.
- Bake 40-50 minutes until golden brown. Cover crust edge with foil after 20 minutes of baking to prevent burning.
Our spread: Mr. Spin's yeast rolls and mashed potatoes, Stove Top stuffing, Heinz gravy, Spin family turkey, my mom's sweet potatoes, and my green bean casserole.
