I want to spruce up the apple pie I'm baking for thanksgiving with another fruit. I have maraschino cherries and fresh strawberries—would it be better to just add the former or to save the latter and hope they're not overripe by Wednesday night?

I don't like a really sweet apple pie so I don't think either of those would really work. Also, strawberries are a late spring/summer fruit so don't make sense to me to put in a fall pie. Maybe dried cranberries if anything?

I'm crazy for apples though. I don't think they really need embellishment.

I was going to suggest cranberries too.

I'm not sure I can see either of those in apple pie, to be honest. The cherries would have the edge over the strawberries, I think, since I'm not sure how they would hold up. Maybe whole they would work though.

I wish I were roasting something!

Echoing everyone else-- the maraschinos and strawberries are both... wrong, for lack of a better term. With apple pie I'm all for giving it some bite to counter the sweetness, so the cranberries sound like a nice touch, plus would add some color.

I was going to suggest cranberries too.

Fresh or dried!

I'm making my usual apple sauce like thing for thanksgiving dinner. Variety of apples cooked until desired softness w/ sparkling cider and some lemon juice and dried cranberries. Delicious and SUPER easy!

I've done an apple/cranberry combo and it works really well. Also, a pear/ginger pie is good at Thanksgiving, too.

Kristen's RM, that sounds delicious! You still owe me a text, by the way, lady.

A fun thing to do would be to reconstitute dried cranberries in Calvados.

You can freeze the strawberries without any loss in flavor. Or you could macerate them with some liqueur to have them keep and give it a little extra kick.