Apricot Cranberry And Walnut Pie Food

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

APRICOT, CRANBERRY AND WALNUT PIE

Steps:

• Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
• Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
• Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

PINEAPPLE, APRICOT AND CRANBERRY LATTICE-CRUST PIE

Steps:

• Make filling:
• Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan. Remove from heat. Let stand until apricots soften, about 10 minutes. Drain apricots; discard syrup.
• Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth. Mix in pineapple. Let stand until juices form, about 15 minutes. Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes. Remove from heat. Mix in cranberries, butter and dried apricots. Cool completely. (Can be made 8 hours ahead; let stand at room temperature.) Gently mix in canned apricots.
• Make crust:
• Position rack in lowest third of oven and preheat to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under.
• Roll out second dough disk on floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Brush inside and top edge of crust with glaze. Spoon filling into crust. Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze. Arrange 7 more strips atop pie in opposite direction. Tuck ends of pastry strips under crust at edge; press to seal. Crimp edge. Brush lattice and edge with glaze.
• Bake until lattice is golden and filling starts to bubble, about 45 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

CRANBERRY AND WALNUT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

CRANBERRY WALNUT PIE

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.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

CRANBERRY APRICOT PIE

Steps:

• Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
• Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
• Add liqueur & simmer another 15 minutes.
• Preheat oven to 375 degrees F.
• Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
• Fill pie shell with cranberry mixture, then add the lattice top.
• For glaze, beat egg & water together.
• Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
• Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
• Cool & serve at room temperature.

CRANBERRY WALNUT PIE

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.

CRANBERRY WALNUT PIE

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.

CRANBERRY WALNUT PIE

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.

CRANBERRY NUT PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cranberries into crust. Combine the brown sugar, walnuts and butter; sprinkle over the cranberries., For topping, combine the sugar, eggs and butter in a bowl. Gradually add flour. Pour over nut mixture. Bake until filling is bubbly and topping is golden brown, 40-45 minutes. Cool on a wire rack. If desired, garnish with whipped cream.