a bit of this, a bit of that

Wednesday Wishes !!


I would like to wish all of
my Friends and Family in the U.S.A.
a Bountiful and Happy Thanksgiving tomorrow.
I thought I would share a recipe for this Yummy desert.
The recipe is from MyRecipies.com
and if you take a peek at their site
you will find many more scrumptious treats
to fill your home with glorious scents,
not to mention your tummys!!


Apple-Cranberry-Currant Pie with French Topping

Makes 10 to 12 servings
1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
About 1 1/4 cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all- purpose flour
1 tablespoon finely shredded orange zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.
4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Enjoy the day whether you are just chillin,
relaxing with family
watching some football games
or stuffing your adorable little faces....keep smilin.....
cause we all can find so much to be thankful for!!
Big Hugs XoXo
Nerina :)


  1. Thank you so much Nerina for the receipe and the turkey day wishes!

    I am so thankful I "met" you!!

    Gobble, gobble!


  2. Hi Nerina, thank you so much for the Thanksgiving wishes! That pie looks sooo yummy, especially the French topping, yum! Love to you... Bisous... Julie Marie

  3. Hi Nerina

    Happy Wednesday to you, too! I am not a big dessert person, but that pie looks especially yummy. If only I liked to cook! And speaking of that, I was assigned to make mashed potatoes for dinner tomorrow. It has been years since I've made them, but hopefully it's kind of like riding a bike and it'll come back to me once I get started.

    And you are so right about there being so much to be thankful for. Thank YOU for being a friend!


  4. Hi Nerina,

    Thank you for your Thanksgiving wishes! I have so much to be grateful for and I'm thankful for the pleasure of knowing you! Thank you for the ymmalicious recipe!

    Love and hugs,

  5. Nerina, I wish you a most joyous Thanksgiving. I know that you have celebrated in Canada already, but I still want to send warm greetings your way and tell you that I'm thankful we have become blogging friends.

    Be blessed...


    Sheila :-)

  6. Thank you for the well wishes!!!! LOVEEEEEEEEEEEEEEEEEEEEEE that recipe!!! YUMMY! :):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):)


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