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 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.
CRANBERRY-ALMOND APPLE PIE
My grandmother made this treat every year for Christmas. It's much better than everyday apple pie. The recipe is a family treasure. -Maxine Theriauit, Nashua, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Nutrition Facts : Calories 453 calories, Fat 18g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
CRANBERRY-APPLE PIE
I would strongly suggest to use a good quality whole cranberry sauce such as Ocean Spray it will really make a difference to the flavor and texture of the filling --- if desired this will also work great using a crumb topping in place of a top crust, I have listed the ingredients and amounts at the bottom of the recipe, or use your own favorite crumb topping recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
- In a medium bowl combine the apples with whole cranberry sauce.
- In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
- Add the apple mixture; mix until completely combined.
- Mix in nuts (if using).
- Transfer to the crust-lined pie plate.
- Cover with remaining pastry then crimp the edges.
- Cut 2-3 slits in the top of the pastry.
- Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
- Place the pie onto a baking sheet to prevent any spills.
- Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
- CRUMB TOPPING:.
- 1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
- In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
- Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).
Nutrition Facts : Calories 471.7, Fat 15.4, SaturatedFat 3.8, Sodium 257.4, Carbohydrate 83.2, Fiber 6.3, Sugar 52.4, Protein 3.8
APPLE CRANBERRY PIE
This holiday dessert is filled with fall flavors - Pop-Tarts® Frosted Brown Sugar Cinnamon toaster pastries, apple pie filling and dried cranberries.
Provided by Food Network
Categories dessert
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Fit pastry into 9-inch pie plate according to package directions. Crimp edges.
- 2. In medium bowl stir together pie filling, cranberries, and almond extract. Spoon into pastry.
- 3. Crumble Kellogg's® Pop-Tarts® Frosted Brown Sugar Cinnamon toaster pastries over top of pie. Sprinkle with nuts.
- 4. Baked at 375°F, loosely covered with foil, for 30 minutes. Remove foil. Bake at 375°F about 15 minutes more or until golden brown. Serve warm or at room temperature.
APPLE CRANBERRY RASPBERRY PIE
This is a wonderful Holiday pie. Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.
Provided by Carol Junkins
Categories Pies
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
- 2. Heat oven to 375 degrees F
- 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
- 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.
CRANBERRY-ALMOND APPLE PIE
This recipe is a family treasure from Maxine Theriauit of Nashua, New Hampshire. 'My grandmother made this treat for Christmas,' she says. 'It's much better than everyday apple pie.'
Provided by Allrecipes Member
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350 degrees F for 1 hour, or until apples are tender.
Nutrition Facts : Calories 627.9 calories, Carbohydrate 97.5 g, Cholesterol 30.5 mg, Fat 26.3 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 10.2 g, Sodium 292 mg, Sugar 66.5 g
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- Stir the apples, cranberries, granulated sugar, cornstarch, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
- 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.
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- Preheat your oven to 425°F., Divide the pastry into two pieces, one slightly larger than the other.
- Roll the larger piece of pastry into a 12" to 13" circle, and place it in a 9" pie pan., To make the filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened., Sprinkle half the pecans into the crust in the pan., Layer the apples on top of the nuts.
- Sprinkle them with the cinnamon and dot with the butter., Pour the cranberry mixture over the apples and sprinkle with the remaining pecans., Roll the second piece of pastry into an 11' circle.
- Use the pastry to weave a lattice top crust., Bake the pie for 30 minutes, or until the crust is golden and the berries are bubbly., Remove the pie from the oven and allow it to cool before slicing., Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days.
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- Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, just until large moist crumbs begin to form.
- With hands, shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling to prevent cracking.) Preheat oven to 425 degrees.
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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.
- Immediately pour the mixture over the apples and cranberries. Toss to combine. The sauce mixture may clump up a bit but it will thin out the more it is stirred together (or the longer it sits). It doesn't have to be perfect.
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