APPLE CRANBERRY PIE
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
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 PILGRIM PIE
Bring a Cranberry-Apple Pilgrim Pie to your next Thanksgiving. You may think this rustic-looking Cranberry-Apple Pilgrim Pie is difficult to make, so we made a how-to video to show you how simple it is to add it to your Thanksgiving menu!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
- Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
- Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
MOM'S CRANBERRY APPLE PIE
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
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
CRANBERRY APPLE PIE
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
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.
FLAT APPLE-CRANBERRY PIE
"This is the best, most classic apple pie...but in portable form! My husband, Ladd, loves to cut a slice and head out the door," says Ree.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h
Yield 12 to 14 servings (makes 2 pies)
Number Of Ingredients 16
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.
RUSTIC APPLE AND DRIED CRANBERRY PIE
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
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
APPLE-CRANBERRY PIE (COOK'S ILLUSTRATED)
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
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
REDUCED-SUGAR CRANBERRY APPLE STREUSEL PIE
Granny Smith apples mingle with tart cranberries in this reduced-sugar apple pie topped with a spiced oat streusel that tastes like winter is coming.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 3h35m
Yield 8
Number Of Ingredients 24
Steps:
- In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
- Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
- On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
- Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
- Preheat the oven to 375 degrees F.
- In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
- In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
- Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
- Let pie cool completely at room temperature before serving.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 22.9 g, Fiber 4 g, Protein 5.2 g, SaturatedFat 14 g, Sodium 178.8 mg, Sugar 25.9 g
SKY-HIGH APPLE-CRANBERRY PIE
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
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 PILGRIM PIE
This creamy pie, chock full of apples with cranberries and almonds, makes a nice alternative to traditional apple pie.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
- Mix dry pudding mix and cinnamon in large bowl. Add fruit and nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 39.2 g, Cholesterol 20.5 mg, Fat 13.3 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 303.8 mg, Sugar 108.7 g
REDUCED SUGAR APPLE PILGRIM PIE
Enjoy a delicious cranberry apple pilgrim pie that's made with less sugar using this Reduced Sugar Apple Pilgrim Pie recipe. Apples, cranberries and pecans team up to make a yummy filling for this freeform cranberry apple pilgrim pie. Grab some forks and dig in!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
- Mix dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.)
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
CARAMEL APPLE CRANBERRY PIE
I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!
Provided by Debra Lundquist
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 72.5 g, Cholesterol 30.5 mg, Fat 26.5 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 320.5 mg, Sugar 44.7 g
JEN'S CRANBERRY APPLE PIE
One of my favorite pies to make at Thanksgiving, this cranberry apple pie has just the right amount of sweet and tart.
Provided by jennifermo
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 66 g, Cholesterol 7.6 mg, Fat 10.6 g, Fiber 6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 147.4 mg, Sugar 45.3 g
COLONIAL TIMES APPLE-CRANBERRY PIE WITH CORNMEAL CRUST
I have made this many, many times over the years, especially as a dessert with our Thanksgiving and Christmas dinners, but it's good any time of year. Sometimes I will just use the filling with a lattice-topped regular pie crust. When I do use the cornmeal crust, I like to use acorn and leaf cut-outs made with small cookie cutters for Thanksgiving and star or tree cut outs for Christmas- very impressive! Originally from a November 1993 issue of Bon Appetit. This is especially good with a scoop of rum raisin ice cream!
Provided by Leslie in Texas
Categories Pie
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For Crust:.
- Mix first 5 ingredients in a food processor.
- Add shortening and cut in until mixture resembles coarse meal.
- Blend in enough buttermilk by tablespoons to form dough that clumps together.
- Gather dough into a ball;divide in half.
- Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
- (Can make 1 day ahead).
- For filling:.
- Position rack in lowest third of oven and preheat to 375 degrees.
- Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
- Add apples.currants, and flour and toss well.
- Roll out 1 dough disk between sheets of waxed paper to a 13 inch round, peel off top sheet of paper and invert dough into a 9 1/2 inch diameter deep-dish glass pie dish;peel off paper.
- Fold under overhanging dough to form a double-thick edge;crimp edges.
- Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
- Using a knife, mark veins in leaves or add other decorative touches.
- Slightly mound filling in pie dish.
- Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
- Brush pastry all over with buttermilk.
- Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
- Bake for 45 minutes.
- Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
- Transfer pie to rack and cool 1 hour.
- Serve warm or at room temperature.
Nutrition Facts : Calories 617.5, Fat 21.6, SaturatedFat 6.1, Cholesterol 0.5, Sodium 165.3, Carbohydrate 104.9, Fiber 7.2, Sugar 61, Protein 5.9
CRANBERRY APPLE PIE
I found this recipe in an old magazine while looking for dessert ideas for our Canadian Thanksgiving this year. It immediately caught my eye. My husband liked it so much that he has requested it for Christmas. It is a little different from the other cranberry apple pies as the fruit is baked in a custard and the crust contains cream cheese. Try it, you'll love it!
Provided by Irmgard
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 15
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.
Nutrition Facts : Calories 5323.2, Fat 288.2, SaturatedFat 157.1, Cholesterol 956.6, Sodium 2520.1, Carbohydrate 656.6, Fiber 46.7, Sugar 343.3, Protein 60.4
CRANBERRY-APPLE PIE
Make and share this Cranberry-Apple Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425º.
- Prepare pastry.
- Mix sugar and flour.
- Arrange half of the apples in pastry-lined pie plate.
- Top with cranberries.
- Sprinkle sugar mixture over cranberries.
- Top with remaining apples.
- Dot with margarine.
- Cover with top crust that has slits cut in it; seal and flute.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
- Serve warm with ice cream if desired.
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DEEP-DISH APPLE-CRANBERRY PIE - BETTER HOMES & GARDENS
From bhg.com
CRANBERRY APPLE PIE - THE BUSY BAKER
From thebusybaker.ca
CRANBERRY APPLE PIE RECIPE, MY FAVORITE THANKSGIVING PIE
From bakerbettie.com
APPLE CRANBERRY PIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CRANBERRY APPLE MINI PIES {THANKSGIVING DESSERT} - FEELGOODFOODIE
From feelgoodfoodie.net
RUSTIC APPLE-CRANBERRY PIE RECIPE - SERIOUS EATS
From seriouseats.com
APPLE PIE WITH CRANBERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
APPLE CRANBERRY PIE - MY DOMINICAN KITCHEN
From mydominicankitchen.com
FRENCH CRANBERRY-APPLE PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
STEP-BY-STEP: HOW TO MAKE CRANBERRY APPLE SLAB PIE
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CRANBERRY APPLE SLAB PIE (SMALL VERSION) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY CRANBERRY APPLE CRUMBLE {PERFECT THANKSGIVING DESSERT}
From mykitchenescapades.com
COLONIAL TIMES APPLE-CRANBERRY PIE WITH CORNMEAL CRUST RECIPE
From epicurious.com
CRANBERRY-APPLE PILGRIM PIE RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
CRANBERRY ALMOND APPLE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THIS RUSTIC APPLE-CRANBERRY PIE IS SO DARN EASY IT DOESN'T EVEN …
From seriouseats.com
CRANBERRY APPLE PIE - DESSERT RECIPE | MIMI BAKES PHOTOS
From mimibakesphotos.com
CRANBERRY-APPLE PILGRIM PIE - RECIPESRUN
From recipesrun.com
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