APPLE-CRANBERRY WALNUT PIE
Steps:
- Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
- In a small bowl, stir together 1 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon. In a large bowl combine the apples, cranberries (reserving 1 cranberry for the garnish) and 1/2 cup walnuts. Sprinkle sugar mixture over the fruit. Toss to combine. Spoon mixture into pastry-lined pie plate. Dot with butter.
- Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush pastry with a little milk and sprinkle with additional sugar. Cut a slit in center of pastry; place the 1 reserved cranberry in slit. Sprinkle the 1 tablespoon walnuts around the cranberry. To prevent overbrowning, cover edge of pie with foil.
- Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 325°F. oven for 1 hour. Remove foil. Bake 30 to 45 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving.
Nutrition Facts : Calories 683 calories, Carbohydrate 91 g, Cholesterol 80 mg, Fat 33 g, Protein 8 g, SaturatedFat 15 g, Sodium 591 mg, Sugar 36 g
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.
FLAT APPLE-CRANBERRY PIE
"This is the best, most classic apple pie...but in portable form! My husband, Ladd, loves to cut a slice and head out the door," says Ree.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h
Yield 12 to 14 servings (makes 2 pies)
Number Of Ingredients 16
Steps:
- Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
- Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
- Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
- Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
- Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
- Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.
APPLE, PEAR AND CRANBERRY PIE
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
- In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
- Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g
APPLE CRANBERRY PIE
Cranberries, apples, cinnamon spice, and a buttery homemade pie crust makes this apple cranberry pie one of my favorite fall recipes.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 11
Steps:
- Prepare my pie crust recipe through step 5.
- Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, pizza cutter, or this fun ribbon cutter, cut strips 1 or 2 inches wide. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. See recipe notes for making the braid or apple shapes! (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or crumble topping (from apple crumble pie) or streusel topping (from peach pecan crisp) would be great as well.)
- Lightly brush the top of the pie crust with the egg wash mixture.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 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
CRANBERRY-APPLE CRUMB PIE
Add vibrant color to the table with Cranberry-Apple Crumb Pie. Baked in a pastry pie crust, Cranberry-Apple Crumb Pie is topped with a crumbly streusel.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix 1-1/4 cups of the flour and the salt in small bowl; cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture sticks together; shape into ball. Place on lightly floured surface; roll out to 10-inch circle. Place in 9-inch pie plate; flute edge.
- Mix pie filling and cranberries; spoon into crust. Combine remaining 1/2 cup flour, the sugar, cinnamon and walnuts in medium bowl. Cut in remaining 1/4 cup butter; sprinkle over filling.
- Bake 25 to 35 min. or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
CRANBERRY WALNUT PIE
Something Special from Wisconsin. The state fruit is the cranberry, and of course, Wisconsin is the dairy state. The ingredients in this seasonal pie bake up into a wonderful treat for Thanksgiving. Our family first had this pie at the Elegant Farmer in East Troy Wisconsin. It took us quite a few attempts to recreate it. I think this is pretty close. You can make your own crust, or use a prepared one. Timing based on using prepared crust.
Provided by marciado
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Wash and drain cranberries.
- Mix cranberries, walnuts and brown sugar.
- Combine egg, sugar, butter and flour.
- Beat well.
- Spread on top of cranberry/walnut mixture.
- Bake 45-50 minutes.
APPLE-CRANBERRY PIE
Homemade pie dough filled with sweet-tart apples, cranberries, and a hint of citrus add big flavor to this apple pie recipe.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 20
Steps:
- In a medium saucepan bring 1/2 cup sugar and the 1/4 cup water to boiling. Stir in 1-1/2 cups of the cranberries and the orange peel; reduce heat. Simmer, uncovered, about 10 minutes or until cranberries begin to break down. Stir in 1 tablespoon flour. Transfer to a small bowl. Cover and chill for 45 to 60 minutes or until cooled completely. Stir in the remaining 1/2 cup cranberries.
- In a large bowl combine apples, 1/3 cup sugar, 1/4 cup flour, lemon juice, cinnamon, salt, and nutmeg; toss gently to coat. Let stand for 15 minutes.
- Meanwhile, preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
- Pour cranberry mixture (which should have the consistency of a loose jam--if it seems watery, strain to remove the excess liquid) into apple mixture; stir to combine. Transfer apple-cranberry mixture to pastry-lined pie plate. Trim pastry even with edge of pie plate.
- Roll the remaining pastry ball into a 12-inch-diameter circle; cut into 1/2-inch-wide strips. Weave and/or place strips over filling in a lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strip ends; seal and crimp edge. In a small bowl combine egg and the 1 tablespoon water; brush pastry with egg mixture.
- Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool on a wire rack. Pastry for a Double-Crust Pie
- In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Want to add a little more apple flavor? Add 2 tablespoons apple brandy to the filling. Want a twist on traditional pastry? Add 1 tablespoon finely shredded lemon peel and 1 tablespoon finely snipped fresh thyme to the flour mixture when making the pastry.
Nutrition Facts : Calories 473 kcal, Carbohydrate 71 g, Cholesterol 39 mg, Protein 6 g, SaturatedFat 7 g, Sodium 426 mg, Sugar 32 g, Fat 19 g, UnsaturatedFat 11 g
CRANBERRY APPLE-NUT PIE
Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 517 calories, Fat 20g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 81g carbohydrate (50g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY WALNUT PIE
Here's a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. -Diane Everett, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 672 calories, Fat 38g fat (19g saturated fat), Cholesterol 75mg cholesterol, Sodium 391mg sodium, Carbohydrate 79g carbohydrate (43g sugars, Fiber 4g fiber), Protein 7g protein.
CRANBERRY WALNUT PIE
This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner.
Provided by kcryss
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
- Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
- Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 53.6 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 352.1 mg, Sugar 26.5 g
APPLE-CRANBERRY CRISP PIE
Crunchy topping makes it a crisp; refrigerated pie crust makes it easy.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, mix granulated sugar, 2 tablespoons flour, the cinnamon and salt. Stir in apples and cranberries to coat. Spoon into crust-lined pan.
- In small bowl, mix topping ingredients with fork or pastry blender until crumbly. Sprinkle over filling.
- Bake 35 to 45 minutes or until apples are tender and topping is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 37 g
CRANBERRY-APPLE CRUMBLE PIE
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Bake Thanksgiving Cranberry Apple Fall Cinnamon Butter Gourmet
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make crumble topping:
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Make fruit filling:
- Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Assemble pie:
- Preheat oven to 425°F with rack in lower third.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
APPLE AND DRIED CRANBERRY PIE
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract.
- Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
CRANBERRY WALNUT PIE
Make and share this Cranberry Walnut Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle.
- Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes.
- Reduce oven temperature to 350 degrees.
- Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract.
- Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes.
- Uncover and bake another 20 minutes. Let cool completely before serving.
Nutrition Facts : Calories 405.4, Fat 22.6, SaturatedFat 6.9, Cholesterol 85, Sodium 318.8, Carbohydrate 48, Fiber 2.5, Sugar 25, Protein 6
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- Roll the pie dough into a large circle and line your 9-inch pie pan with the dough. Roll the second piece of dough into a large circle and cut into 1-inch strips — set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
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- Preheat oven to 375 degrees F. Place an oven rack in the middle or lower middle position of the oven. Line a large baking sheet with foil and set aside.
- In a large bowl, toss the sliced apples with the lemon juice, almond extract and salt. Add the cranberries and toss to combine.
- In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
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- Preheat the oven to 300°. Lay the walnuts for the filling and tart pastry (2 cups total) onto a baking sheet and toast for 10-12 minutes or until lightly golden and fragrant. Set aside 1/2 cup of toasted walnuts for the crust.
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- To prepare filling, combine apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.
- To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375° for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.
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- In a large bowl, whisk together the flour and salt. Cut in the cold butter until a crumb mixture forms.* Drizzle in 5 tablespoons of the water and mix until the dough comes together. Add an additional tablespoon of water, if needed. Gather the dough into a ball and wrap it with plastic wrap. Chill the dough for 1 hour before rolling.
- In a large bowl, toss the apples and cranberries with the lemon juice. In a small bowl, mix the sugar, flour, cinnamon, and salt. Add the sugar mixture to the fruit mixture and toss to combine.
- To assemble the hand pies, line a large baking sheet with parchment paper or Silpat mats, or spray with cooking spray.
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- In large bowl, toss apples with granulated sugar and flour. In large skillet, melt butter over medium heat. Add apple mixture; cook 10 to 15 minutes, stirring occasionally, until apples are tender. Stir in cranberries; remove from heat. Cool completely, about 30 minutes.
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon filling into crust-lined plate, mounding filling in center. Brush crust edges with egg. Unroll second pie crust on lightly floured surface. Cut crust into 1-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust lightly with egg; sprinkle with coarse sugar.
- Place pie on cookie sheet on lower oven rack. Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes longer. Cool on cooling rack at least 2 hours before serving.
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- Crust: In a food processor*, combine the flour, salt, sugar, and butter and pulse 4 to 6 times until larger than pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
- Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 1/2-inch (2.5-4cm) thick disk.** Lift the left side of the dough and fold one-third of the dough over itself to create a section 2 layers thick. Then, take the right side of the dough and fold it on top so that it covers the previously folded left side of the dough, like a folded business letter, to make three layers. Using just your fingers, flatten the dough again into a 1- to 1 ½-inch (2.5-4cm) thick disk and fold it again into thirds. This time fold the side of the dough facing away from you and fold it towards you. Then fold the side of the dough facing to you, away from you in the same style as described above. Form into a 1- to 1 ½-inch (2.5-4cm) thick disk and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
- Filling: In a large bowl, stir the apples, lemon juice, brown sugar, cinnamon, flour, and vanilla to combine. Set aside.
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