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 PIE
New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. 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 even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot 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 for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.
Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g 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
DRIED APPLE AND CRANBERRY PIE
Steps:
- Cover dried apples with water. Soak 2 to 3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst.
- Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes.
- Preheat oven to 400 degrees F.
- Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust.
- Bake pie for 1 hour.
- Measure and set aside 1/2 cup flour and 2 tablespoons butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
- Roll dough out on well-floured board with a floured rolling pin, dot with 1 tablespoon reserved butter, and sprinkle 1 tablespoon reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4 -inch thickness.
- Repeat the butter and flour addition procedure, using up all butter and flour. Divide dough in half and form into 2 discs, covering each with plastic wrap. Store in a cool place until needed.
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.
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.
APPLE-CRANBERRY PIE
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.
- To make filling, mix all filling ingredients together in a medium bowl.
- To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.
- Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
- Transfer to a wire rack; cool completely before serving.
Nutrition Facts : Calories 324 g, Fat 12 g, Protein 3 g
APPLE - CRANBERRY PIE
I have made this many times over the years and it is a huge hit. The sweetness of the apples and tang of the cranberries are just perfect together. With a lattice sugar sprinkled top the presentation is gorgeous and impressive. 10/08 update: Frozen cranberries will result in a very wet pie, I wouldn't suggest using them. Believe me, I just made that mistake!
Provided by Chicagoland Chef du
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
- Heap prepared apples & cranberries into unbaked pie shell.
- Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
- Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.
Nutrition Facts : Calories 470.2, Fat 18.8, SaturatedFat 5.8, Cholesterol 34.1, Sodium 264.9, Carbohydrate 74, Fiber 6.1, Sugar 43, Protein 4.6
CRANBERRY APPLE PIE
Tart red cranberries add a twist of color and flavor to classic apple pie made with Pillsbury refrigerated crusts - a delicious Thanksgiving dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large saucepan, melt butter over medium heat. Stir in orange peel, cinnamon and nutmeg with wooden spoon. Stir in apples and cranberries.
- In small bowl, mix sugar, pecans and flour; add to apple mixture and stir to combine. Place 1 pie crust in 10-inch metal pie pan. Spoon apple mixture into pie crust, packing tightly and mounding in center.
- On lightly floured surface, roll out second crust to 1/8-inch thickness. Gently place crust over filling; fold edge under and crimp, sealing to bottom crust. Cut 4 or 5 slits in top crust. Place pie pan on 15x10x1-inch pan.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 to 55 minutes longer or until crust is golden brown. Cool on cooling rack 1 hour 30 minutes to 2 hours.
Nutrition Facts : Calories 450, Carbohydrate 77 g, Fat 3 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
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