CRAN-APPLE PIE
We captured the flavor and splendor of fall in this pretty lattice fruit pie.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 489 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 307mg sodium, Carbohydrate 67g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
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.
AMISH CRAN-APPLE PIE
My mother made this one Thanksgiving and I ended up snatching most of it. One of the best tasting pies out there, in my opinion. The crust was taught to me by my Amish grandmother and easy to make.
Provided by Alisha Smith
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine oil and milk in a liquid measuring cup; stir to combine.
- Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
- Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
- Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 50.4 g, Cholesterol 0.5 mg, Fat 18.7 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 367.2 mg, Sugar 22.4 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.
CRAN-APPLE PIE
Make and share this Cran-Apple Pie recipe from Food.com.
Provided by J e l i s a
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Combine sugars, flour and cinnamon in large bowl.
- Add fruit.
- Mix well.
- Turn into pastry-lined pan.
- Dot with butter.
- Cover and cut slits in top crust.
- Seal edges.
- Bake 40 minutes or until golden brown.
Nutrition Facts : Calories 2578, Fat 93.8, SaturatedFat 32.1, Cholesterol 61.1, Sodium 1322.2, Carbohydrate 431.4, Fiber 26.5, Sugar 268.9, Protein 19.5
THE SIMPLEST CRANBERRY-APPLE CRUMB PIE
Make and share this The Simplest Cranberry-Apple Crumb Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the cranberries and apples in a large mixing bowl; stir to combine.
- Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
- Scrape the filling into the chilled pie crust; smooth the top with your hands.
- Place pie on the center rack of a 400° oven; bake for 30 minutes.
- While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
- Take the pie out of the oven and lower oven temperature to 375°.
- Sprinkle the crumb topping over the filling and press gently to compact.
- Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
- Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
- Put pie on a wire rack to cool for at least 1 hour before serving.
Nutrition Facts : Calories 573.8, Fat 18.2, SaturatedFat 7.4, Cholesterol 20.3, Sodium 159.1, Carbohydrate 98.3, Fiber 5.4, Sugar 47.7, Protein 6.5
CRAN-APPLE CRISP
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
- In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
- For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
- Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
SIMPLE AND EASY CRANBERRY PIE
This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm
Provided by Jessica Costello
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Grease a 10-inch pie plate.
- Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
- Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
- Bake for 1 hour.
Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9
CRAN-APPLE PIE
Great fall dessert. I love the apple pies with the crumble mixture on top. I got this from a Southern Living Cookbook.
Provided by Laura Leigh
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine apple and cranberries in a large bowl.
- Combine ¾ cup sugar and next 4 ingredients; add to apple mixture, tossing gently.
- Spoon into pastry shell.
- Combine ½ flour and next 3 ingredients; stir mixture well.
- Cut in butter with a pastry blender or food processor until mixture is crumbly.
- Stir in pecans.
- Sprinkle crumb mixture over apple mixture.
- Bake at 375 for 45 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 401.2, Fat 14.8, SaturatedFat 5.8, Cholesterol 15.2, Sodium 146.6, Carbohydrate 66.8, Fiber 4.2, Sugar 42.8, Protein 3.2
CRAN-APPLE PIE
If you like cranberries, you'll love this pie. It is so-o-o good. Note: I use Splenda for the sweetener, and usually 4 good sized Granny Smith apples.
Provided by Colorado Lauralee
Categories Dessert
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine apples, cranberries (fresh or frozen) and raisins; mix in 3/4 cup sugar and cinnamon.
- Pile into pastry shell; dot with butter. Place top pastry on pie.
- Brush with milk, and sprinkle with sugar.
- Bake at 400°F for 45-50 minutes or until apples are tender, and shell is a golden color.
- I have also sometimes added walnuts and I always mix the sugar and cinnamon together before adding to the remaining ingredients.
- Great with a scoop of vanilla ice cream.
- Serve warm or cold.
- Enjoy!
EASY CRANBERRY PIE
"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
EXTRA EASY CRANBERRY APPLE PIE
Bisquick® mix makes it simple creating an easy, press-in-the-pan one-crust pie dough. Unlike traditional dough, this is softer and very tender with no rolling pin required! Oats and cinnamon make the streusel topping on this pie very homey.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
- In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
- In small bowl, mix 3/4 cup Bisquick mix, the oats, brown sugar and cinnamon. Cut in 1/4 cup cold butter until crumbly. Sprinkle over filling.
- Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Garnish top of pie or individual servings with cranberries.
Nutrition Facts : ServingSize 1 Serving
EASY CRAN-APPLE PIE
This recipe uses cranberry sauce and canned apple slices for a quick pie! Taken from Betty Crocker's Cookbook, 1972.
Provided by WhoKnew
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Mix cornstarch, sugar, orange peel, and cranberry sauce in saucepan.
- Heat to boiling over med heat, stirring constantly.
- Boil and stir 1 minute.
- Gently stir in apples & remove from heat.
- Place 1/2 of pastry into bottom of pie plate.
- Spread cranberry mixture over pastry & dot with butter.
- Cover with top crusts (with slits cut in it for venting).
- Seal and flute pie crust.
- Cover edges with foil to prevent excessive browning; remove foil last 10 min of baking.
- Bake approximately 40 minutes or until crust is brown.
Nutrition Facts : Calories 390.4, Fat 17.2, SaturatedFat 4.8, Cholesterol 3.8, Sodium 271.6, Carbohydrate 57.6, Fiber 2.8, Sugar 30.9, Protein 3.2
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