Cranberry Apple Pie I Recipes

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.

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.

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 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.

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.

APPLE CRANBERRY PIE

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.

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.

FRENCH CRANBERRY-APPLE PIE

Steps:

• IN large bowl, combine apples and cranberries.
• In a small bowl combine all remaining filling ingredients and mex well.
• Add dry ingredients to fruit: toss to coat.
• Pour filling it pie crust.
• Lightly spoon flour into measuring cup and level off.
• In small bowl, combine flour and all topping ingredients except margarine and pecans.
• With pastry blender, cut in butter until crumbly Stir in pecans.
• Sprinkle over filling.
• Bake at 375°F for 45-55 minutes or until the apples are tender and the crust and topping are golden brown.
• Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

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.