Cran Apple Pie Recipes

CRANBERRY APPLE PIE

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.

AMISH CRAN-APPLE PIE

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.

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.

CRAN-APPLE PIE

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.

CRAN-APPLE PIE

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.

CRAN-APPLE CRISP

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.

APPLE CRANBERRY PIE

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.

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.

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.

JEN'S CRANBERRY APPLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.
• Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.
• Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

DUTCH CRANBERRY-APPLE PIE

Steps:

• In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.

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.

OLD-FASHIONED CRAN-APPLE PIE

Steps:

• In a large bowl, combine the first seven ingredients; toss well. Line a deep 9-in. pie plate with the bottom pastry. Add filling. Top with a lattice crust, flute edges. Lightly beat egg white and water; brush over crust. Sprinkle with sugar. , Bake at 375° for 50-55 minutes or until apples are tender. Cool on a wire rack.

CRAN-APPLE RAISIN PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY APPLE PIE

Steps:

• To make the pastry, mix the flour, sugar and salt in a medium bowl.
• Add the butter and cream cheese and cut in with a pastry blender until the particles are very fine.
• Stir in the water, mixing until a ball of dough forms.
• Knead the dough 3 or 4 times on a floured surface into a smooth ball.
• Wrap and chill 1 hour.
• Preheat the oven to 400 degrees F.
• To make the filling, mix together the apples, cranberries and walnuts.
• Roll out 2/3 of the pastry on a floured surface to a 13-inch circle.
• Use the pastry to line the bottom and sides of an ungreased 10-inch pie plate.
• Fill with the apple mixture.
• To make the custard, beat the egg, flour, sugar, cream and vanilla in a bowl until smooth.
• Pour the mixture evenly over the apple mixture.
• Roll out the remaining pastry to an 11-inch circle and cut into 1/2-inch wide strips.
• Arrange and weave a lattice over the top of the pie.
• Fold the edge of the bottom pastry over the lattice to hold the strips in place.
• Bake 50 to 60 minutes.
• Heat the jelly until it bubbles.
• Spoon the jelly evenly over the top of the pie.
• Cool to lukewarm; cut into wedges.

APPLE-CRANBERRY PIE

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.

CRANBERRY APPLE PIE

Steps:

• Heat oven to 425°F. In large saucepan, melt butter over medium heat. Stir in orange peel, cinnamon and nutmeg with wooden spoon. Stir in apples and cranberries.
• In small bowl, mix sugar, pecans and flour; add to apple mixture and stir to combine. Place 1 pie crust in 10-inch metal pie pan. Spoon apple mixture into pie crust, packing tightly and mounding in center.
• On lightly floured surface, roll out second crust to 1/8-inch thickness. Gently place crust over filling; fold edge under and crimp, sealing to bottom crust. Cut 4 or 5 slits in top crust. Place pie pan on 15x10x1-inch pan.
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 to 55 minutes longer or until crust is golden brown. Cool on cooling rack 1 hour 30 minutes to 2 hours.

THE SIMPLEST CRANBERRY-APPLE CRUMB PIE

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.

EXTRA EASY CRANBERRY APPLE PIE

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.

CRAN-APPLE PIE

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!

CARAMEL APPLE CRAN-CHERRY PIE

Steps:

• If you are home-making your crust, reserve 1/3 of it for the decorative top. If you plan on using a frozen crust, just buy two crusts and roll out the second to cut out cute shapes (the magazine suggests leaves, but you can use anything that is small enough to be seen without covering the pie completely).
• For the Cran-Cherry Compote: In a small sauce pan, mix all ingredients (except the cherries) with a pinch of salt and cook over medium heat until the cherries just begin to burst. Be sure to stir occasionally. When cranberries begin to burst, stir in the cherries and take the pan off the heat to cool.
• For the Caramel Apple Filling: In a large bowl, toss apples, lemon juice, and lemon peel to coat apples.
• In a small bowl, mix brown sugar, flour, cinnamon, and 1/2 teaspoons salt. Pour flour mixture over apples and toss to coat.
• In a large pot on medium heat, melt the butter and add the apple mixture. Cook about 5 minutes stirring the pot frequently. Add the whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender (about 5 minutes). Remove from heat, and cool completely.
• Pie Assembly: Preheat oven to 350°F Using a slotted spoon, spoon one-third of the cran-cherry mixture into the bottom of the crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cran-cherry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cran-cherry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cran-cherry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.
• Whisk the egg and water together to create an egg wash, and brush over the crust lining. Gently press on your crust cut-outs to adhere them to the pie crust. Place the remaining cut outs at random over the pie, and brush with egg wash.
• Sprinkle the cut outs with coarse sugar.
• Place a foil-lined baking sheet on rack below pie in oven to catch any drippings and bake the pie for 35-40 minutes. Then, cover the edges with foil and bake 10-15 minutes more or until crust is deep golden brown and filling is bubbly. Cool 3 hours before serving.