Apple Cranberry Lattice Tart Recipes

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MINCEMEAT, APPLE & CRANBERRY LATTICE TART



Mincemeat, apple & cranberry lattice tart image

Forget fiddly mince pies, fill puff pastry with juicy mincemeat and fruit and serve this festive dessert in slices - perfect for entertaining

Provided by Katy Greenwood

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 11

flour , for dusting
500g puff pastry
2 Granny Smiths apples, peeled, cored and diced
140g fresh cranberries (or frozen and defrosted)
½ tsp cinnamon
½ tsp mixed spice
1 tbsp golden caster sugar , plus extra for sprinkling
zest 0.5 lemon
411g jar mincemeat
1 egg , beaten
whipped cream or brandy cream, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.
  • Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.
  • To create the lattice pattern, start at the top of the pastry and cut a 1.5-2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5-2cm strip (you're creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You'll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
  • Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20-25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.

Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CRANBERRY-APPLE LATTICE PIE



Cranberry-Apple Lattice Pie image

Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 21

2-1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/3 cup cold shortening
5 to 7 tablespoons ice water
FILLING:
1/2 cup dried currants or raisins
2 tablespoons dark rum or water
1 cup fresh or frozen cranberries, divided
3/4 cup sugar, divided
6 medium baking apples, such as Fuji or Braeburn (about 2 pounds), peeled and cut into 1/4-inch slices
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
EGG WASH:
2 teaspoons sugar
Dash ground cinnamon
1 large egg
1 tablespoon 2% milk or heavy whipping cream

Steps:

  • In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.

Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

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

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

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.

RUSTIC CRANBERRY-APPLE TART



Rustic Cranberry-Apple Tart image

This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Provided by Cindy Velt

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust
2 cups chopped walnuts
½ cup dark brown sugar
2 eggs, divided
¼ cup butter, softened
½ teaspoon vanilla extract
1 (20 ounce) can apple pie filling
½ cup dried cranberries
1 tablespoon water
1 tablespoon Demerara sugar, or as needed

Steps:

  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g

QUICK APPLE CRANBERRY TART



Quick Apple Cranberry Tart image

"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter

Steps:

  • On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

APPLE-CRANBERRY TART



Apple-Cranberry Tart image

If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.

Provided by lutzflcat

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h23m

Yield 4

Number Of Ingredients 13

¼ cup dried cranberries
cooking spray
2 Granny Smith apples, peeled
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 (9 inch) prepared pie crust
1 egg white, beaten
1 tablespoon turbinado sugar, or to taste

Steps:

  • Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
  • Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
  • Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
  • Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
  • Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
  • Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
  • Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g

CRANBERRY APPLE TARTE TATIN



Cranberry Apple Tarte Tatin image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 1 10-inch tart

Number Of Ingredients 6

1 recipe Pate Sucree
5 large apples (about 2 1/2 pounds)
Juice of one lemon
4 tablespoons butter
3/4 cup plus 1 tablespoon sugar
1/3 cup cranberries (optional)

Steps:

  • Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
  • Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
  • Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
  • Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
  • Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.

APPLE CRANBERRY LATTICE TART



Apple Cranberry Lattice Tart image

Make and share this Apple Cranberry Lattice Tart recipe from Food.com.

Provided by pattikay in L.A.

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb butter
1/2 cup sugar
2 egg yolks
2 1/4 cups flour
1/2 cup finely ground walnuts (or pecans)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
3 cups chopped apples (I used 3 med apples and 1 pear)
2 tablespoons lemon juice
1/2 cup cranberries
1/2 cup butter
1 cup sugar
2 tablespoons brown sugar
1/3 cup orange juice
2 tablespoons butter
1 egg
2 tablespoons water

Steps:

  • Crust:
  • Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
  • In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
  • Add the dry mixture to the butter mixture and mix till just combined.
  • Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
  • Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
  • In a medium skillet, melt the butter over low heat.
  • Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
  • Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
  • Remove from heat and allow to cool.
  • Assembly: spread the apple mixture evenly in the crust, dot with the butter.
  • Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
  • Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
  • Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
  • Cool slightly before serving.
  • Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.

CRANBERRY APPLE TART



Cranberry Apple Tart image

It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.

Provided by LilPinkieJ

Categories     Tarts

Time 1h

Yield 2 10" tarts, 12 serving(s)

Number Of Ingredients 8

1 ball prepared pizza dough, room temperature
8 tablespoons butter (1 stick)
2 teaspoons cinnamon
1 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 cup brown sugar, packed
8 medium tart apples, peeled, cored and thinly sliced
1/2 cup dried cranberries

Steps:

  • Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
  • On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
  • Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
  • Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.

Nutrition Facts : Calories 153.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.2, Carbohydrate 22.6, Fiber 2.6, Sugar 18.6, Protein 0.4

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From deliciousliving.com


CRANBERRY-APPLE LATTICE PIE - LACTO OVO VEGETARIAN RECIPES
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Trim pastry to 1/2 in. beyond rim of plate.
From fooddiez.com


LATTICE-TOP APPLE-CRANBERRY PIE - EVERYBODYLOVESITALIAN.COM
2019-11-02 Place 1 recipe of pie crust in the center of the circle and dust a little flour on top. Using the circle as a guide, roll out the dough into a 12-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over a 9-inch pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang. …
From everybodylovesitalian.com


APPLE CRANBERRY PIE (A HOLIDAY FAVORITE) - THE HONEYBEE
2020-12-02 Add the apple-cranberry filling to your prepared bottom crust. Roll out your second disk of dough on a well-floured surface to about 1/8”-1/16” thick. If you want to make a lattice top, slice the dough with a pizza cutter into strips.
From thehoneybee.com


APPLE CRANBERRY WALNUT LATTICE PIE | TASTE FOR LIFE
Whisk egg yolk with 1 tablespoon water. Lightly brush lattice with egg wash. Transfer baking sheet to oven and bake pie 25 minutes at 400°. Lower oven temperature to 350°, rotate bak­ing sheet, and bake 25 to 30 minutes more, or until lattice is golden and fruit is tender (tip of a small knife can easily be inserted into fruit through spaces ...
From tasteforlife.com


APPLE AND CRANBERRY LATTICE PIE | CANADIAN LIVING
2013-10-01 In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger and salt; add apples and cranberries, tossing to coat. Set aside. On lightly floured surface, roll out half of the pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang.
From canadianliving.com


APPLE CRANBERRY BRAIDED LATTICE PIE - THE FARMER'S DAUGHTER
2017-03-14 2) Mix all ingredients in with your diced apples and cranberries, stir, and let sit for a few minutes. 3) Roll your pie dough into a circle and drape over your pie plate. You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch. 4) Add your apple cranberry mixture ...
From the-farmersdaughter.com


APPLE CRANBERRY LATTICE TART - PLAIN.RECIPES
Directions. Crust: Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth. In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
From plain.recipes


APPLE PIE WITH CRANBERRIES - KING ARTHUR BAKING
Pour the cranberry mixture over the apples and sprinkle with the remaining pecans. Roll the second piece of pastry into an 11' circle. Use the pastry to weave a lattice top crust. Bake the pie for 30 minutes, or until the crust is golden and the berries are bubbly. Remove the pie from the oven and allow it to cool before slicing.
From kingarthurbaking.com


CRANBERRY MINCEMEAT LATTICE-TOP PIE RECIPE | EPICURIOUS
2004-08-20 Step 1. Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan. Cook over low heat until apples are …
From epicurious.com


CRANBERRY APPLE LATTICE PIE - THE WASHINGTON POST
2016-11-16 Separate them a little, cover and refrigerate for 1 hour (and up to a few days). For the filling: Preheat the oven to 350 degrees. Line two baking sheets with aluminum foil. Divide the sliced ...
From washingtonpost.com


APPLE CRANBERRY PIE - I HEART NAPTIME
2021-05-03 Prepare. Roll out the dough, then place into the bottom of a 9″ pie pan. Pour the filling on top, then cover with the remaining dough. Press the two pie crusts together and then either flute the edges or seal with a fork. Make sure to cut a few small slits in the center to allow the steam to escape when baking.
From iheartnaptime.net


MINCEMEAT, APPLE & CRANBERRY LATTICE TART RECIPE - FOOD NEWS
Cranberry Mincemeat Lattice-Top Pie recipe. Peel, core, and slice apples into ¼ to ⅛ inch pieces. Toss apple pieces into the sugar mixture, stir until well mixed. Sprinkle lemon juice over the apple mixture, stir until well mixed. Let the apples sit to develop the juices (macerate) for 30 minutes to 1 hour.
From foodnewsnews.com


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