APPLE CRANBERRY PIE
Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
- Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
- To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
- Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
MOM'S CRANBERRY APPLE PIE
This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.
Provided by SaraSunshine
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
- Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g
APPLE RAISIN PIE
I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.
Provided by mommyoffour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients.
- Toss with apples and lemon juice.
- Add raisins.
- Toss again.
- Place in pastry lined pie plate.
- Dot with margarine.
- Cover with top crust.
- Seal and flute edge.
- Cut slits in top.
- Bake at 425 for 50 munutes until browned.
APPLE-CRANBERRY CRISP
A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.
Provided by PATTON0626
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
- In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g
APPLE RAISIN PIE
Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
CRAN-APPLE RAISIN PIE
Raisins added to the cranberry-apple filling make this pie unique. It's a nice dessert for Thanksgiving or Christmas dinner. Northwestern Wisconsin is known for its bountiful cranberry harvest, so this recipe represents my area.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts :
APPLE CRANBERRY RAISIN PIE
One of the best fruit pies I have eaten in a long time. This is a Canadian Living recipe that I had wanted to try for a while but it was a matter of having all of the ingredients on hand, which I finally did. The pie itself bakes very quickly as the filling is precooked.
Provided by Irmgard
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
- In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
- Cook over medium heat for about 10 minutes or until the cranberries pop.
- Stir in the apple slices and raisins.
- Combine the corn starch and remaining water and blend into the cranberry mixture.
- Cook, stirring, for about 5 minutes or until thickened slightly.
- Spoon the filling into the pastry-lined pie plate.
- Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
- Trim the edges.
- Tuck the overhang under the bottom crust and press together to form a rim.
- Flute the rim.
- Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.
DUTCH CRANBERRY-APPLE PIE
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
Nutrition Facts : Calories 427 calories, Fat 17g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 163mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.
CRANBERRY RAISIN PIE
Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE-CRANBERRY PIE (COOK'S ILLUSTRATED)
Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.
Provided by periwinklejenn
Categories Pie
Time 25m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn't fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
- Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
- While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Transfer cooled cranberry mixture to dough-lined pie plate and spread
- into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
- Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
- Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
- Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.
Nutrition Facts : Calories 263.3, Fat 0.5, SaturatedFat 0.1, Sodium 156.1, Carbohydrate 68.5, Fiber 8, Sugar 55.6, Protein 1.3
CARAMEL APPLE CRANBERRY PIE
I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!
Provided by Debra Lundquist
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
- Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
- Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
- Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
- Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 72.5 g, Cholesterol 30.5 mg, Fat 26.5 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 320.5 mg, Sugar 44.7 g
RAISIN CRANBERRY PIE
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CRANBERRY PIE
This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
Provided by Kristin
Categories Desserts Pies Apple Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
- In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
- Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 69.6 g, Fat 15.2 g, Fiber 5.6 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 39.8 g
CRANBERRY-RAISIN PIE
This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't.
Provided by Jenny Sanders
Categories Pie
Time 1h25m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out about 60% of the pastry and line a 9" pie plate.
- Roll out the remaining pastry to cover.
- Preheat the oven to 350°F.
- Bring the cranberries and water to a boil in a large pot.
- Add the raisins, sugar and flour.
- Cook, stirring constantly, until thickened.
- Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
- Cut or poke steam holes in the top crust.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 478, Fat 20.9, SaturatedFat 5.2, Sodium 329, Carbohydrate 70.2, Fiber 3.4, Sugar 32.4, Protein 5
CRANBERRY RAISIN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
- Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.
CURRY APPLE RAISIN PIE
This recipe was born when I accidentally grabbed the curry instead of the cinnamon, what a pleasant surprise! The curry, if you use just a small amount, gives the pie a subtle nutty, spice flavor. The precooking of the apples, I discovered, guarantees the pie always comes out fully cooked. I never liked partially cooked apples in my pie, this was my fix.
Provided by 992674
Categories Pie
Time 35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- - Cut apples into small pieces (for faster cooking time, cut into matchstick-size pieces).
- - Combine sugar, cut apples, raisins, cinnamon, salt, flour, vanilla, and curry until completely incorporated. (You want to mix until some juice starts to form at the bottom of bowl).
- - Move mixture to a sauce pan and heat on medium fire, stir constantly as sugar will melt quickly and can burn. (You want to cook until apples are tender and you get a thick brown bubbly mixture on bottom of pan -- this is the good stuff!).
- - Line an oven-proof bowl or casserole pan with bakers paper, and lay crust inside with edges of crust hanging over the edges.
- - Pour apple mixture into the pie crust, and carefully (it's hot!) gather the edges of the pie crust to the middle by pinching the ends together. If you did this right, it should look like a little white sack with the opening pinched closed in the middle.
- - Prick top with fork.
- - Optional: Glaze top with mixture of one egg white to 1 tbsp milk.
- - Bake in oven until crust has a golden color.
Nutrition Facts : Calories 403.5, Fat 10.8, SaturatedFat 3.4, Sodium 497.9, Carbohydrate 78.7, Fiber 6.2, Sugar 53.2, Protein 2.5
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