Apricot Cranberry Crumb Pie Recipes

CRANBERRY CRUMB PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
• In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
• In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
• In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
• Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

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.

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.
• Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.
• Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.
• Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.

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.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

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 CRANBERRY CAKE

Steps:

• In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

APRICOT PIE WITH COCONUT CRUMBLE

Steps:

• Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
• Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
• Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
• Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

CRANBERRY-APRICOT PIE

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine 1/2 cup sugar and cornstarch mix well. Stir in pie filling, cranberries and cinnamon until well mixed. Spoon into crust-lined pan.3. With fluted pastry wheel, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design flute edge. Brush with water sprinkle with 2 teaspoons sugar.4. Bake at 425°F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 3 g 12% * Sugars: 31 g * Protein: 1 g * Vitamin A: 25% * Vitamin C: 20% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat

APPLE-CRANBERRY CRUMB PIE

Steps:

• Make topping:
• Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
• Make filling:
• Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
• Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.

APRICOT-CRANBERRY-NUT BARS

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
• In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
• Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

CRANBERRY-APPLE CRUMB PIE

Steps:

• Preheat oven to 400°F. Mix 1-1/4 cups of the flour and the salt in small bowl; cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture sticks together; shape into ball. Place on lightly floured surface; roll out to 10-inch circle. Place in 9-inch pie plate; flute edge.
• Mix pie filling and cranberries; spoon into crust. Combine remaining 1/2 cup flour, the sugar, cinnamon and walnuts in medium bowl. Cut in remaining 1/4 cup butter; sprinkle over filling.
• Bake 25 to 35 min. or until golden brown. Serve warm or at room temperature.

DUTCH APRICOT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
• Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
• Pour filling into crust; set aside.
• Prepare topping: combine flour, sugar and nuts; stir in melted butter.
• Sprinkle topping over filling.
• Cover edges loosely with strips of foil (prevents burning).
• Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
• Cool on wire rack; serve warm.
• Store leftovers (hhahaha) in the fridge.

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
• Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.