Cranberry Apricot Pie Food

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

APRICOT CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

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.

MOM'S CRANBERRY APPLE PIE

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.

APRICOT CRANBERRY CRUMB PIE

Steps:

• 1. Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
• 2. Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
• 3. When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
• 4. Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!

Steps:

• Set oven to 350°F.
• Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
• In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
• In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
• While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
• Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
• Transfer the mixture into greased baking dish.
• Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
• Bake covered with foil for about 40 minutes.
• Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
• Serve at room temperature.

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 DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
• Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

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 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.

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.