It’s November which brings us into the holiday season.

We’re starting with Thanksgiving on Thursday, November 22  which dates back to the first European settlers in North America. After hardship, illness and hard work the Pilgrims celebrated a successful harvest that they shared with their Native American friends. This national holiday is a day to feast and give thanks.  Check out the recipe below for a nice Thanksgiving dessert.

I hope you can use the Holiday Season to truly experience cultural exchange.  Try to learn and participate as much as possible and also offer to share traditions from your home country.

As the Holiday Season gets into full swing, there is a lot of potential to overeat and gain weight.  Three tips experts agree on are 1. do not skip meals, 2. select small portions, and 3. stop eating when you are full.

Cranberry Apple Pie

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

Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.

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.

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.

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.