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 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
CRANBERRY-APPLE PILGRIM PIE
Bring a Cranberry-Apple Pilgrim Pie to your next Thanksgiving. You may think this rustic-looking Cranberry-Apple Pilgrim Pie is difficult to make, so we made a how-to video to show you how simple it is to add it to your Thanksgiving menu!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
- Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
- Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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, 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.
CRANBERRY APPLE PIE
Cranberry apple pie is a classic pie recipe to make for the fall and winter holidays. Tart cranberries and juicy, sweet apples baked inside of a flaky butter crust.
Provided by Chrissie
Categories Dessert
Time 3h57m
Number Of Ingredients 21
Steps:
- The day before you plan to bake the pie is a great time to make your dough. Pie baking can seem overwhelming at first, but broken down into a 2-day process it becomes pretty simple. The dough needs time to refrigerate before rolling it out so this step is crucial if you're looking for rich, flaky pastry.
- Add the flour, sugar and salt to a large bowl and whisk it together with a wire whisk to make sure the salt and sugar are distributed evenly throughout the flour.
- Add the canola oil and mix it into the flour mixture with your fingers until it disappears. It will cause the flour mixture to become slightly crumbly.
- Continuing to use your hands, work the butter into the flour mixture using quick motions where you flatten the pieces of butter between your hands as you slide your hands apart (one toward you, one away from you).
- Continue to use your hands as you add the cold water and lemon juice to the bowl and mix these wet ingredients into the dry ingredients. Using your hands at this stage is the best way to know exactly when the dough begins to form as the wet and dry ingredients combine so you can stop mixing. Remember: use your hands, but handle the dough as little as possible. Over-mixing leads to tough, dry, pie crust.
- Just as soon as the dough begins to form and the flour has almost disappeared, dump the dough onto a lightly floured work surface and shape the dough into two round disks. Wrap each disk of dough in plastic wrap and place them in the fridge to chill overnight.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 65 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 202 mg, Fiber 4 g, Sugar 38 g, Calories 465 kcal
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.
THANKSGIVING HARVEST CRANBERRY APPLE PIE
Picture shows pie before top crust. My kids love this pie for Thanksgiving
Provided by ava icard
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Slice peeled apples into a bowl with the orange juice. Let soak for fifteen minutes. Drain
- 2. mix the rest of the ingredients into apples and pour into pie shell.Top with 1 half cut up butter.
- 3. Add top crust and flute edges.Brush with remainder of melted butter then cut vents and bake till the crust is golden brown. About 50 minutes
CRANBERRY-APPLE PIE
Make and share this Cranberry-Apple Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425º.
- Prepare pastry.
- Mix sugar and flour.
- Arrange half of the apples in pastry-lined pie plate.
- Top with cranberries.
- Sprinkle sugar mixture over cranberries.
- Top with remaining apples.
- Dot with margarine.
- Cover with top crust that has slits cut in it; seal and flute.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
- Serve warm with ice cream if desired.
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
REDUCED SUGAR APPLE PILGRIM PIE
Enjoy a delicious cranberry apple pilgrim pie that's made with less sugar using this Reduced Sugar Apple Pilgrim Pie recipe. Apples, cranberries and pecans team up to make a yummy filling for this freeform cranberry apple pilgrim pie. Grab some forks and dig in!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
- Mix dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.)
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CRANBERRY APPLE PIE
I found this recipe in an old magazine while looking for dessert ideas for our Canadian Thanksgiving this year. It immediately caught my eye. My husband liked it so much that he has requested it for Christmas. It is a little different from the other cranberry apple pies as the fruit is baked in a custard and the crust contains cream cheese. Try it, you'll love it!
Provided by Irmgard
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 15
Steps:
- To make the pastry, mix the flour, sugar and salt in a medium bowl.
- Add the butter and cream cheese and cut in with a pastry blender until the particles are very fine.
- Stir in the water, mixing until a ball of dough forms.
- Knead the dough 3 or 4 times on a floured surface into a smooth ball.
- Wrap and chill 1 hour.
- Preheat the oven to 400 degrees F.
- To make the filling, mix together the apples, cranberries and walnuts.
- Roll out 2/3 of the pastry on a floured surface to a 13-inch circle.
- Use the pastry to line the bottom and sides of an ungreased 10-inch pie plate.
- Fill with the apple mixture.
- To make the custard, beat the egg, flour, sugar, cream and vanilla in a bowl until smooth.
- Pour the mixture evenly over the apple mixture.
- Roll out the remaining pastry to an 11-inch circle and cut into 1/2-inch wide strips.
- Arrange and weave a lattice over the top of the pie.
- Fold the edge of the bottom pastry over the lattice to hold the strips in place.
- Bake 50 to 60 minutes.
- Heat the jelly until it bubbles.
- Spoon the jelly evenly over the top of the pie.
- Cool to lukewarm; cut into wedges.
Nutrition Facts : Calories 5323.2, Fat 288.2, SaturatedFat 157.1, Cholesterol 956.6, Sodium 2520.1, Carbohydrate 656.6, Fiber 46.7, Sugar 343.3, Protein 60.4
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- In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and shortening into the bowl.
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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.
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