Best Apple Cranberry Pie Recipes

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APPLE CRANBERRY PIE



Apple Cranberry Pie image

This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!

Provided by Kristin

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup dried cranberries
⅔ cup white sugar
3 tablespoons all-purpose flour
½ teaspoon ground allspice
2 ¼ pounds Pippin apples - peeled, cored and thinly sliced
1 ½ tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust 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.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 69.6 g, Fat 15.2 g, Fiber 5.6 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 39.8 g

APPLE-CRANBERRY PIE



Apple-Cranberry Pie image

Homemade pie dough filled with sweet-tart apples, cranberries, and a hint of citrus add big flavor to this apple pie recipe.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 20

0.5 cup sugar
0.25 cup water
2 cup fresh or frozen cranberries
2 teaspoon finely shredded orange peel
1 tablespoon all-purpose flour
6 cup thinly sliced, peeled tart apples, such as Granny Smith (6 medium)
0.333 cup sugar
0.25 cup all-purpose flour
2 tablespoon lemon juice
1 teaspoon ground cinnamon
0.25 teaspoon salt
0.25 teaspoon ground nutmeg
1 Pastry for a Double-Crust Pie
1 egg, lightly beaten
1 tablespoon water
2.5 cup all-purpose flour
1 teaspoon salt
0.5 cup shortening
0.25 cup butter, cut up, or shortening
0.5 cup ice water

Steps:

  • In a medium saucepan bring 1/2 cup sugar and the 1/4 cup water to boiling. Stir in 1-1/2 cups of the cranberries and the orange peel; reduce heat. Simmer, uncovered, about 10 minutes or until cranberries begin to break down. Stir in 1 tablespoon flour. Transfer to a small bowl. Cover and chill for 45 to 60 minutes or until cooled completely. Stir in the remaining 1/2 cup cranberries.
  • In a large bowl combine apples, 1/3 cup sugar, 1/4 cup flour, lemon juice, cinnamon, salt, and nutmeg; toss gently to coat. Let stand for 15 minutes.
  • Meanwhile, preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  • Pour cranberry mixture (which should have the consistency of a loose jam--if it seems watery, strain to remove the excess liquid) into apple mixture; stir to combine. Transfer apple-cranberry mixture to pastry-lined pie plate. Trim pastry even with edge of pie plate.
  • Roll the remaining pastry ball into a 12-inch-diameter circle; cut into 1/2-inch-wide strips. Weave and/or place strips over filling in a lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strip ends; seal and crimp edge. In a small bowl combine egg and the 1 tablespoon water; brush pastry with egg mixture.
  • Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool on a wire rack. Pastry for a Double-Crust Pie
  • In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Want to add a little more apple flavor? Add 2 tablespoons apple brandy to the filling. Want a twist on traditional pastry? Add 1 tablespoon finely shredded lemon peel and 1 tablespoon finely snipped fresh thyme to the flour mixture when making the pastry.

Nutrition Facts : Calories 473 kcal, Carbohydrate 71 g, Cholesterol 39 mg, Protein 6 g, SaturatedFat 7 g, Sodium 426 mg, Sugar 32 g, Fat 19 g, UnsaturatedFat 11 g

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.

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

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

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

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



Apple Cranberry Pie image

This holiday dessert is filled with fall flavors - Pop-Tarts® Frosted Brown Sugar Cinnamon toaster pastries, apple pie filling and dried cranberries.

Provided by Food Network

Categories     dessert

Time 1h40m

Number Of Ingredients 6

1 refrigerated rolled pie pastry
2 cans (21 oz. each) apple pie filling, peach pie filling, or combination
1/2 cup dried cranberries
1/2 teaspoon almond extract or vanilla
4 KELLOGG'S® POP-TARTS® Frosted Brown Sugar Cinnamon toaster pastries
1/4 cup finely chopped walnuts

Steps:

  • 1. Fit pastry into 9-inch pie plate according to package directions. Crimp edges.
  • 2. In medium bowl stir together pie filling, cranberries, and almond extract. Spoon into pastry.
  • 3. Crumble Kellogg's® Pop-Tarts® Frosted Brown Sugar Cinnamon toaster pastries over top of pie. Sprinkle with nuts.
  • 4. Baked at 375°F, loosely covered with foil, for 30 minutes. Remove foil. Bake at 375°F about 15 minutes more or until golden brown. Serve warm or at room temperature.

CRANBERRY APPLE PIE



Cranberry Apple Pie image

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

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

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.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this cranberry apple pie recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. -Janet Morgan-Cavallaro, Pincourt, Quebec

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh or frozen cranberries
1-3/4 cups sugar
1/3 cup quick-cooking tapioca
1/4 cup water
2 teaspoons grated orange zest
3 cups sliced peeled tart apples
Pastry for double-crust pie (9 inches)
1 large egg white, beaten
1 tablespoon water
Additional sugar

Steps:

  • In a large saucepan, combine the cranberries, sugar, tapioca, water and orange zest; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. , Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. , Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

Nutrition Facts :

APPLE-CRANBERRY PIE



Apple-Cranberry Pie image

The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Yield Makes 8 servings

Number Of Ingredients 14

Pumpkin Pie Crust
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium apples)
1/2 cup sugar
1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
1/2 cup dried cranberries
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons oats
2 tablespoons butter, melted
1/2 teaspoon cinnamon

Steps:

  • To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.
  • To make filling, mix all filling ingredients together in a medium bowl.
  • To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.
  • Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  • Transfer to a wire rack; cool completely before serving.

Nutrition Facts : Calories 324 g, Fat 12 g, Protein 3 g

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.

Categories     Fruit     Dessert     Bake     Cranberry     Apple     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
8 tablespoons (about) ice water
For filling
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 large egg yolk
1 teaspoon whipping cream

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 (COOK'S ILLUSTRATED)



Apple-Cranberry Pie (Cook's Illustrated) image

Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

Provided by periwinklejenn

Categories     Pie

Time 25m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 10

2 cups cranberries, fresh or frozen
1/4 cup orange juice
1 cup sugar, divided, plus 1 tablespoon for top of pie
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 cup water
1 tablespoon cornstarch
3 1/2 lbs sweet apples, peeled, cored, and cut into 1/4-inch-thick slices (6 to 7 medium)
pastry for double-crust pie
1 egg white, beaten lightly

Steps:

  • Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn't fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
  • Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
  • While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
  • Transfer cooled cranberry mixture to dough-lined pie plate and spread
  • into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
  • Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
  • Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
  • Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

Nutrition Facts : Calories 263.3, Fat 0.5, SaturatedFat 0.1, Sodium 156.1, Carbohydrate 68.5, Fiber 8, Sugar 55.6, Protein 1.3

RUSTIC APPLE AND DRIED CRANBERRY PIE



Rustic Apple and Dried Cranberry Pie image

I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.

Provided by Vino Girl

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold and cut into pieces
3 tablespoons vegetable shortening
5 -6 tablespoons ice water
2 1/2 lbs apples, peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
1/2 cup dried cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 egg white, beaten
1 tablespoon sugar

Steps:

  • PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
  • Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
  • Sprinkle with 1/2 the water and pulse.
  • Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
  • On a floured surface, form the dough into a ball and then flatten into a disk.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
  • FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
  • BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
  • Fold dough into quarters; place on a large baking sheet and unfold.
  • Place filling in the center of the pastry, leaving a 2 1/2 border all around.
  • Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
  • Brush pastry with egg white and sprinkle with sugar.
  • Bake for 25 minutes.
  • Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
  • Cool on baking sheet on a wire rack.
  • Cover and store pie at room temperature.

Nutrition Facts : Calories 242.9, Fat 9.4, SaturatedFat 4.6, Cholesterol 15.3, Sodium 154.2, Carbohydrate 39.5, Fiber 3.9, Sugar 21.7, Protein 2.5

SKY-HIGH APPLE-CRANBERRY PIE



Sky-High Apple-Cranberry Pie image

Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h25m

Yield Makes one 9-inch pie

Number Of Ingredients 12

1 large disk plus 1 small disk Versatile Pate Brisee
All-purpose flour, for surface
5 pounds heirloom baking apples, such as Arkansas Black, Carpentin, Jonathan, Knobbed Russet, or Northern Spy (about 10)
1 1/2 cups fresh or thawed frozen cranberries
3/4 cup granulated sugar
1/3 cup all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
Salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
2 tablespoons sanding sugar

Steps:

  • Preheat oven to 425 degrees. Make the crusts: Roll out small pate brisee disk to a 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with large pate brisee disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.
  • Meanwhile, make the filling: Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.
  • Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
  • Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack. Pie can be stored at room temperature for up to 3 days.

CRANBERRY-APPLE CRUMBLE PIE



Cranberry-Apple Crumble Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Pastry for one crust, nine-inch pie
4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks
2 cups cranberries
3/4 cup oat bran
1 1/3 cups dark brown sugar, packed
1 teaspoon cinnamon
6 tablespoons soft unsalted butter
1/4 cup chopped pecans
Whipped cream or vanilla ice cream

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.

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APPLE CRANBERRY PIE - SALLY'S BAKING ADDICTION
2016-11-03 Instructions. The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats. Preheat oven to …
From sallysbakingaddiction.com


APPLE CRANBERRY PIE {MY FAVORITE THANKSGIVING PIE}
2021-01-27 Add the cranberries and toss to combine. In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
From melskitchencafe.com


APPLE CRANBERRY PIE RECIPE - SIMPLY RECIPES
2018-11-20 In a food processor, combine flour, almond flour, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to …
From simplyrecipes.com


APPLE-CRANBERRY CRISP PIE RECIPE - PILLSBURY.COM
Stir in apples and cranberries to coat. Spoon into crust-lined pan. 3. In small bowl, mix topping ingredients with fork or pastry blender until crumbly. Sprinkle over filling. 4. Bake 35 to 45 minutes or until apples are tender and topping is golden brown.
From pillsbury.com


CRANBERRY APPLE PIE - THE BUSY BAKER
2021-11-16 Combine an egg yolk and 2 tsp of water in a small dish and whisk them together. Using a pastry brush, brush on a SMALL amount of egg wash onto the top crust of the pie and around the edges. Sprinkle a little bit of turbinado sugar (very coarse sugar) onto the top of the pie after you’ve brushed on the egg wash.
From thebusybaker.ca


APPLE CRANBERRY COMPOTE RECIPES : OPTIMAL RESOLUTION LIST
Turkey Pot Pie Recipe With Bisquick Topping ... Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A …
From recipeschoice.com


APPLE CRANBERRY PIE | EGGLAND'S BEST
Preparation. Preheat oven to 375° F. Peel & slice apples. Line pie tin with one of the pre-made pie crusts. Put apples and dried cranberries in a pot on low heat. Add dark spiced rum, 1 cup of sugar and 1 tablespoon of cinnamon. Mix and let simmer until apples soften.
From egglandsbest.com


APPLE CRANBERRY PIE - WILL COOK FOR SMILES
2018-11-19 Pat them dry. Spread cranberries on a rimmed baking sheet in 1 even layer. Make sure the baking sheet it rimmed or the cranberries will roll all over the place. Freeze cranberries for only about 2 hours. Transfer into a freezer zip-lock bag, seal, label with the date, and immediately put back into the freezer.
From willcookforsmiles.com


CRANBERRY APPLE PIE RECIPE, MY FAVORITE THANKSGIVING PIE! | BAKER …
2021-10-21 Add the granulated sugar into a large mixing bowl and rub the orange zest into it. Next add the cornstarch, cinnamon, ginger, nutmeg, and salt and stir to combine. Add the sliced apples, cranberries, and orange juice to the bowl and …
From bakerbettie.com


APPLE CRANBERRY PIE RECIPE - COUNTRY RECIPE BOOK
Place the apple slices in a bowl. Toss to avoid the apples from browning. Add the cranberries with the orange zest, sugar, flour, cinnamon, nutmeg, and ground cloves. Stir until all are combined. Preheat oven to 400°F. Take out the chilled pie dough and roll it out on a clean surface.
From countryrecipebook.com


FRESH APPLE CRANBERRY PIE - A BOUNTIFUL KITCHEN
2021-12-02 Prepare the crust as directed, set aside or in refrigerator. Cut up apples, add rest of filling ingredients. Place the apple and cranberry filling in the bottom crust. Top the apples with butter and place top crust on pie. Brush with egg wash and sprinkle with sugar, cut …
From abountifulkitchen.com


APPLE AND CRANBERRY PIE | RICARDO
Filling. In a bowl, combine the cranberries, brown sugar, and flour. Add apples and butter and toss to combine. Spoon the filling into the crust, creating a dome. Press lightly. Brush the edges with milk. Top with the second crust. Tightly seal the dough by crimping the edges with a fork or your fingers. Brush with milk.
From ricardocuisine.com


CRANBERRY APPLE PECAN PIE RECIPE - THERESCIPES.INFO
Cranberry Apple Pecan Pie Recipe ... › french cranberry apple pie › fresh apple cranberry pie recipes Apple Pecan Pie Roll best www.yummly.com. refrigerated pie crust, apples, pecans, brown sugar, ... See more result ›› See also : Martha Stewart Apple Cranberry Pie , Cranberry Apple Crumble Pie Recipe 100. Visit site . Share this result ×. Apple Pecan Pie Roll. Copy …
From therecipes.info


BEST APPLE CRANBERRY PIE - WANDERING HOOF RANCH
2020-07-31 Spread the bottom of the pie crust with apple butter. In a large bowl, mix together the jar of condensed milk, cranberries and apple pie filling together. Pour filling on top of apple butter. Fold pie crust over to create crust. Finish by folding, pinching or using a fork to leave impressions as seen in photos.
From wanderinghoofranch.com


CRANBERRY-RIBBON APPLE PIE RECIPE | BON APPéTIT
2003-10-31 Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch.
From bonappetit.com


APPLE CRANBERRY PIE RECIPE - SAVORING THE GOOD®
2019-09-29 Roll out a second ball of pie dough and top the pie. Fold the top crust over the bottom crust and crimp closed. Cover the edges of the pie with aluminum foil. Bake at 425 for 45 minutes. Lower the temperature to 400, remove the foil and bake for an additional 15 minute or until pie is bubbly and golden brown.
From savoringthegood.com


CRANBERRY-APPLE PIE RECIPE - PILLSBURY.COM
2013-11-07 In large skillet, melt butter over medium heat. Add apple mixture; cook 10 to 15 minutes, stirring occasionally, until apples are tender. Stir in cranberries; remove from heat. Cool completely, about 30 minutes. 2. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
From pillsbury.com


DOUBLE-CRUSTED APPLE-CRANBERRY PIE RECIPE - FOOD & WINE
In a medium bowl, toss the apples with the cranberries, sugar, flour, orange zest, cinnamon and salt; mix well. Pour the filling into the pie shell. Dot with the butter. Preheat the oven to 400 ...
From foodandwine.com


CRANBERRY APPLE PIE RECIPE | MYRECIPES
Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter. Cut chilled dough on baking sheet into 1/2-inch strips.
From myrecipes.com


THIS RUSTIC APPLE-CRANBERRY PIE IS SO DARN EASY IT DOESN'T EVEN …
2019-03-05 This type of pie doesn't need a pie plate. All you have to do is roll one sheet of dough, pile the fruit in the center, fold the dough around the fruit, and bake. It's more shallow than a regular pie, with a wide open center. This allows for evaporation during baking, so you can have juicy fruit with a crust that stays good and crispy all ...
From seriouseats.com


APPLE PIE WITH CRANBERRIES - KING ARTHUR BAKING
Preheat your oven to 425°F. Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece of pastry into a 12" to 13" circle, and place it in a 9" pie pan. To make the filling: In a medium saucepan, cook the cranberries with the sugar, zest, flour and juice until the mixture is slightly thickened.
From kingarthurbaking.com


CRANBERRY APPLE SLAB PIE (SMALL VERSION) - SALLY'S BAKING ADDICTION
2021-11-01 The filling: In a large mixing bowl, stir the apples, cranberries, sugar, cornstarch, orange zest, cinnamon, allspice, and nutmeg together until combined. Set aside as you roll out the bottom pie crust. (Butter is used in step 5.) Line a half sheet pan with parchment paper or a silicone baking mat. Set aside.
From sallysbakingaddiction.com


CRANBERRY AND APPLE RECIPES TO TRY NOW | SOUTHERN LIVING
2021-11-02 Recipe: Cranberry-Apple Tartlets. These tangy and crisp tartlets are the bite-sized dessert that guests will be looking forward to after your holiday feast. If you're using frozen cranberries, don't defrost them. They still imitate fresh berries because their skins burst at a similar rate and are less juicy. 5 of 8.
From southernliving.com


ALAN'S APPLE-CRANBERRY PIE | BETTER HOMES & GARDENS
2 portions Alan's Pie Pastry (recipe below), or 2 rolled refrigerated piecrusts. 6 Granny Smith apples, peeled, cored and sliced. ½ cup cranberries. 2 tablespoons lemon juice. 1 ¼ cups sugar. ¼ cup all-purpose flour. 1 ½ teaspoons ground cinnamon. ¼ teaspoon ground allspice. ⅛ …
From bhg.com


EASY CRANBERRY APPLE PIE RECIPE | BEYOND FROSTING
2014-11-07 Place your crust into a pie plate. Heat Oven: Preheat the oven to 350°F. Slice Apples: Peel the apples and slice them into thin strips. Add Craisins & Lemon Juice: Combine the prepared apples and the dried cranberries in a medium-sized bowl. Squeeze the lemon juice over the mixture and toss to coat all of the apples.
From beyondfrosting.com


HOW TO MAKE APPLE-CRANBERRY PIE - BEST RECIPE | CHARLESTON …
Put filling in the pie shell and sprinkle the diced butter over it. Add the crumb topping to the top of pie. Place the pie on a rimmed baking sheet and bake for 25 to 35 minutes, or until the crumb topping is slightly brown. Transfer the pie to a wire cooling rack and cool slightly before serving. Pies, Cakes, & S’more 3646 Hilton Dr., John ...
From charlestongivesback.com


APPLE CRANBERRY PIE RECIPE - TWO PEAS & THEIR POD
2016-11-14 Wrap each disk in plastic wrap and chill in the fridge while you make the filling. Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, …
From twopeasandtheirpod.com


BEST CRANBERRY-APPLE HAND PIES RECIPE - COUNTRY LIVING
2018-10-31 1. Make pie dough as instructed, whisking cinnamon in with flour mixture. 2. Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine. 3. On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles.
From countryliving.com


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