Blog - biscuits and such
southern food blog
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Cranberry Apple Pie

It is completely possible that I made too much cranberry sauce this Thanksgiving. Actually, it’s true. I did. Like way too much. More than even our guest list of 20 people could put away. What can I say? I love it.


cran-apple pie 1


Unfortunately, after the leftover sandwiches and the mashed potato pancakes topped with sour cream and cranberry sauce (so good though), I was out of ideas for what to do with the rest of the sauce. It sat in my fridge taunting me until, halfway through peeling apples for a pie, I was struck by inspiration.


cran-apple pie 2

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Apple pie is one of my favorite pies this time of year. It’s the pie that, even when I’m so full I can barely move, I still have room for a slice. This apple cranberry pie didn’t disappoint, hitting all the notes I hope for in an apple pie, and then some. It was tart, and sweet, and gingery, and crisp. With a little whipped cream, of course.


cran-apple pie 4


Cranberry Apple Pie


pie crust:

2 1/2 cups flour

2 sticks cold butter

1/4 cup brown sugar

1/4 cup cold water

1 egg



6 apples

1/2 stick butter

1/2 cup brown sugar

Juice of 1 lemon

1 tsp powdered ginger

1 tsp cinnamon

1/4 cup flour

1 cup cranberry sauce

2 tbsp corn starch


In a food processor* combine flour, butter, sugar, and salt. Pulse until texture resembles cornmeal. Add in water, a few tablespoons at a time. Pulse until a dough ball forms, adding more water as needed. Wrap in plastic wrap and chill for 1 hour.


Peel, core, and slice apples. Combine in a large pan with butter, spices, and brown sugar over medium-low heat. Cook, stirring occasionally, until apples are tender 15-20 minutes. Stir in cranberry sauce, lemon juice, and flour.


Heat oven to 350F. Roll half of your pie dough out on a floured surface and transfer into a pie pan. Sprinkle corn starch into the bottom of the pie crust and transfer your apple filling. Roll the remaining pie dough out and slice into strips. Lattice the crust by laying the strips in a hatch pattern across the top of the pie, weaving the strips through each other into a patchwork. Press the lattice edges into the bottom crust and brush with egg.


Bake for 45 minutes. Serve room temperature with whipped cream.

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Lovely Internet 12.4.15

1. Emily McDowell said it perfectly. This is all I want for Christmas, too.

2. This. Is. Unacceptable.

3. I really  need to take care of the rotting decorative gourds in my life.

4. My friend Carrie is kicking ass all over the place.

5. Yes! Precisely!

6. Help return kitty convicts to their homes. Dress them in orange.

7. Oh thank goodness.

8. I can’t say the Pirelli calendar has been on my radar in years past, but this year it looks pretty great.

9. We have four bikes in a house with no garage, shed, or easy place to store them. This might be the answer.

10. Want to sit by the fire and drink whiskey with Nick Offerman? Done.


For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Brown Butter Sweet Carrots

Growing up one of my favorite dishes on the holiday table were what my dad simply called “sweet carrots”, essentially baby carrots that have been simmered in sugar and butter all day long. Because everything you’ve heard about southerners and vegetables is based in some amount of truth.


sweet carrots 1


This year I gave the traditional Rosemond sweet carrots a bit of a makeover, adding bacon, brown sugar, and brown butter. Still sweet and absolutely delectable these carrots are now also little bit smoky and a little bit savory. I also grabbed a selection of the most beautiful colored carrots at the grocery store, so they were also a little bit stunning.


sweet carrots 4

sweet carrots 3


Brown Butter Sweet Carrots


a dozen rainbow carrots

1/2 lb bacon

1/2 stick butter

1/4 cup brown sugar

Pinch of salt

Pinch of red pepper flakes


Chop your bacon and add it to a skillet, along with the butter. Cook, stirring frequently, over medium-low heat until bacon has browned slightly, about 10 minutes.


While your bacon is cooking clean and chop your carrots into 1/2″ slices. Add to skillet, along with brown sugar, salt, and red pepper flakes. Stir well to coat the carrots and allow to simmer, stirring frequently, for 45 minutes. The carrots should be soft but not mushy. Serve immediately.

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