This recipe comes from a friend here in San Antonio – Annice Hill. She is an amazing cook and and was so sweet to share this with me. It’s perfect for the holidays and my in-laws have lovingly named these ‘Crackberries’ because of how addictive they are. The cardamom adds a slight spice which I really like. Though a little labor intensive, they are well worth the effort. Annice likes to display them in a clear glass or crystal bowl or a compote. No refrigeration required.
For most people, Thanksgiving’s centerpiece is the turkey. For me, it’s dessert. I love my mother in law’s apple pies so much that I save 3/4 of my plate for dessert and call dibs on the leftovers. She shared this recipe with me and I am so excited to share it with you. The original recipe is here but after reading reviews and some other tips/tricks, I’ve edited it to include all the suggestions that I found helpful. I make the pie crust the night before since most well-rated recipes call for letting the dough chill overnight to ensure a flaky and tender base. There are a lot of debates about which type of baking dish is best: glass vs. metal. I like the glass since you can see the color of the crust to ensure that it’s cooked all the way through.