CRANBERRY-APPLE LATTICE PIE
Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.
Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
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-RIBBON LATTICE APPLE PIE
Steps:
- Combine first four ingredients in saucepan and reduce over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool completely. (Can be made 2 days ahead. Cover and chill.)
- Toss remaining ingredients in a large mixing bowl to combine. 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. Fill with apple mixture, top with chilled Cranberrry sauce; dot with butter. Roll out second dough disk on floured surface to 13-inch round, cut into 1-inch strips and lattice diagonally over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
- Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature.
LAYERED APPLE CRANBERRY PIE
An apple pie is a balance between sweet and tart, crisp and tender. Adding cranberries upsets that balance- the tart berries overwhelm the sweet apples plus release juices that can make the bottom crust soggy. Arranging the fruits in two distinct layers allows the flavor of both to come through clearly. Use sweet crisp apples such as Golden Delicious, Jonagold, Fuji or Braeburn. The fillings may be made ahead, cooled and stored separately in the fridge for up to 2 days. The directions are very detailed as are all the recipes from Cook's Illustrated, my favorite magazine.
Provided by SusieQusie
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring cranberries, juice, 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp salt to boil in a medium saucepan over medium-high heat.
- Cook, stirring occasionally and pressing berries to the side of the pan with a spoon, until berries have completely broken down and juices have thickened to jam-like consistency, 10-12 minutes (a spoon scraped across bottom leaves a clear trail that does not fill in).
- Remove from heat, stir in water and cool to room temp, about 30 minutes.
- Meanwhile, in a large microwave safe bowl, combine 1/2 cup sugar, 1/4 tsp cinnamon, 1/4 tsp salt and the cornstarch; add apples and toss to combine.
- Microwave apples on high power, stirring every 3 minutes, until apples are just beginning to turn translucent at the edges and liquid is thick and glossy, 10-14 minutes. Cool to room temperature, about 30 minutes.
- While fillings cool, adjust oven rack to lowest position, place a rimmed baking sheet on the rack and preheat oven to 425 degrees F.
- Line a 9-inch pie plate with one of your piecrusts. Transfer cranberry filling to crust lined pie plate and spread in an even layer. Place apple mixture on top of cranberry layer, mounding slightly in the center. Press down any sharp apple edges.
- Position second piecrust over apples, trim the overhang and flute the edges to seal. Brush with egg white and sprinkle with 1 TBSP sugar. With a sharp kife, cut (4) 1-inch slits in top of dough, forming a cross.
- Place pie on preheated baking sheet and bake until top is light golden brown, 20-25 minutes.
- Reduce oven temp to 375F, rotate baking sheet and continue to bake until crust is deep golden brown, 25-30 minutes longer.
Nutrition Facts : Calories 496.8, Fat 15.5, SaturatedFat 3.8, Sodium 389.9, Carbohydrate 90.6, Fiber 9.6, Sugar 57.3, Protein 4.1
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
APPLE CRANBERRY PIE
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
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
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
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 - CRANBERRY PIE
I have made this many times over the years and it is a huge hit. The sweetness of the apples and tang of the cranberries are just perfect together. With a lattice sugar sprinkled top the presentation is gorgeous and impressive. 10/08 update: Frozen cranberries will result in a very wet pie, I wouldn't suggest using them. Believe me, I just made that mistake!
Provided by Chicagoland Chef du
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
- Heap prepared apples & cranberries into unbaked pie shell.
- Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
- Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.
Nutrition Facts : Calories 470.2, Fat 18.8, SaturatedFat 5.8, Cholesterol 34.1, Sodium 264.9, Carbohydrate 74, Fiber 6.1, Sugar 43, Protein 4.6
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- Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. DO AHEAD Can be made 2 days ahead. Cover and chill.
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