Cranberry Apple Pie w/ Oat Cookie Crust

Recipe Status: It's like having apples dipped in a cinnamon-sour cream dip and topped on an oatmeal cookie. But better. Much better. Many thanks to my friend Tyffani for sharing this with me.

Crust:

3 cups rolled oats, not instant

1 cup flour

1/2 tsp salt

1 1/2 tsp cinnamon

6 T brown sugar

1 tsp vanilla

1 cup butter, melted

Filling:

7 cups apples, peeled and thinly sliced (Granny Smith or Jonathan's are best)

1 cup whole cranberries, fresh or frozen

3 T fresh squeezed lemon juice

1/2 tsp grated lemon zest

1 1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1 dash of cloves

3 T flour

1/4 cup packed brown sugar

1/2 cup sour cream

Combine all crust ingredients until completely moistened. Reserve 1 cup and set aside. Press firmly onto the bottom and sides of a pie dish, forming a thick crust.

Place sliced apples and cranberries in a large bowl. Drizzle and coat with lemon juice. Add spices and mix well. Add flour and mix again. Gradually add brown sugar and sour cream as you mix. Pour into crust, and distribute evenly. Sprinkle on remaining oat topping and pat gently in place.

Bake @ 375 for 45-50 minutes.

Cranberry Pumpkin Muffins

Recipe Status: A gorgeous blend of sweet & tart, and also sweet & spicy. Not to mention incredibly moist. YUMMM!

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1-2 tsp pumpkin pie spice, as preferred. (I like more.)

2 eggs

2 cups sugar (can use as low as 1 cup if desired.)

1/2 cup oil

1 16 oz. can pumpkin (not pumpkin pie mix.)

1-2 cups fresh cranberries, whole or chopped.

In large bowl, mix first 4 ingredients. Set aside. In separate bowl, mix eggs and sugar until blended. Mix in oil and pumpkin. Pour into dry ingredients and mix thoroughly. Fold in cranberries. Bake @ 375° for 20ish minutes.

Can be made into a bread loaf, but I have no idea how long to bake it for. I'll have to experiment!