Happy Thanksgiving Everyone!

Getting ready to go - Bear whipped up a humongous batch of cranberry sauce (with orange this year) and Bug made two cranberry apple pies. All look and smell delicious. Most likely won't have much to take back home with us. I have no idea what Uncle K and Aunt P are fixing, but I hope there is a turkey. Ham is nice and everything, but I want turkey on Thanksgiving. LOL (Yes, I know we are doing this all over again tomorrow here at home. ROFLOL Can't have Thanksgiving without leftovers!)

The weather is fabulously cool and is going to be a great day - as long as it doesn't rain. LOL I usually love rain, but my poor car is a little too low to the ground for puddles. Oops! I'm making everyone bring light jackets with us since the temp right now is 51.8°F and the highs might be in the upper 60s - since we'll be inland, it might not get that high. Who knows, I'm always burning up anyway. *shrugs*

Because we're eating at an odd time, we had an early bowl of cereal and then will have a sandwich before we leave home - that will make sure we don't arrive totally starved to death. (Helps with my meds anyhoo. Damn metformin really screws with my stomach.)

Bear and I went to Publix yesterday and got a fab deal on some groceries. Got my Mom about $120 worth of food for about $64. All can, bag, and boxed goods - no perishables like dairy, fruits/veggies or meats - but enough for close to a months worth of dinners.

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Cranberry Apple Pie
From FamilyFun Magazine

A touch of color and tartness sets this apple pie apart from the classic standby. Mixing the crumb topping makes a fun job for young helpers.

Ingredients

PIE

• 1 refrigerated pie pastry
• 2 cups apples, peeled, cored, and quartered
• 2 cups fresh cranberries (thawed if frozen)
• 2/3 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons flour

CRUMB TOPPING

• 1/2 cup flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 4 tablespoons cold butter, cut into 1/4-inch pieces

Instructions

1. Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.
   
   
2. Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
   
   
3. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
   
   
4. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves 8.