Cranberry Almond Apple Pie Recipes

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

CRANBERRY APPLE-NUT PIE

Steps:

• Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently., 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 crust even with rim. Add filling. Drizzle 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.

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.

FLAT APPLE-CRANBERRY PIE

Steps:

• Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
• Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
• Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
• Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
• Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

APPLE CRANBERRY PIE

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-ALMOND APPLE PIE

Steps:

• In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350 degrees F for 1 hour, or until apples are tender.

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.