Cucumber Apple Craisin Pie Nancys New Food

"CUCUMBER APPLE CRAISIN PIE" (NANCYS NEW RECIPE)

Steps:

• 1. Peel cucumbers, and cut in half length wise.
• 2. Seed cucumbers, and slice like for apple pie
• 3. Cut up prepared apple, for a pie add to bowl of cut up cucumbers.
• 4. Add drained craisins and lemon juice to bowl. Mix. Add all to a pot and cook all on low setting stirring often.. to soften. Do not scorch
• 5. Remove from stove add spices sugar, cinnamon, cloves, salt, cardamom, nutmeg butter and flour. Mix.
• 6. Add hot mixture in small batched to blender, or a food processor. I had to do this next step, because the cucumber slices did not want to cook up and soften. So mash it up! with the spices.
• 7. This then made to much for one pie.. so I added 1 can of apple pie filling. Mix it in with the mashed cucumbers etc. This now is enough for two pies!
• 8. I was going to make one pie with a top crust... Instead I ended up with 2 pies, sooooo I used two frozen pie crusts from my freezer. Added the streusel topping to both pies. Any streusel topping recipe will do or your own recipe
• 9. Bake at 350 for 45 minutes. Half way baked put a aluminum collar around the pie crust edges..so's they don't burn.
• 10. Slice and enjoy! Whipped cream on your slice would put this recipe over the top!
• 11. This foto was going to be the main picture. Instead after I cut the pie slice... I knew that had to be the main picture.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix with a rubber spatula until the flour is moistened. Add another tablespoon of water only if needed. Divide the dough in half, shape each half into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
• Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie.
• Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.

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.

APPLE CRANBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
• In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
• Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

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.

APPLE CRANBERRY CUTOUT PIE

Steps:

• Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat and cool, stirring occasionally., Preheat oven to 375°. Roll larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top piece of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Refrigerate., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle. Cut out 2-3 trees using a tree-shaped cookie cutter. Place dough on baking sheet and refrigerate 15 minutes until firm., Remove and reserve tree cutouts. Add filling to prepared pan. Place pastry over filling. Seal edges to bottom pastry by crimping with a fork. If desired, brush pastry with additional orange juice. Decorate top with cutouts. Sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.,

FLAT APPLE-CRANBERRY PIE

Steps:

• Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
• Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
• Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
• Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
• Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

CARAMEL APPLE CRANBERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
• Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
• Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
• Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
• Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.