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
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.
APPLE GINGER CRANBERRY PIE
Make and share this Apple Ginger Cranberry Pie recipe from Food.com.
Provided by KelBel
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
- Pour into 9" deep dish pie shell lined with pastry.
- Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
- Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
- Transfer to rack for cooling, serve with vanilla ice cream.
HOLIDAY FRUIT PIE
My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. -Courtney Stultz, Columbus, KS
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 311mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.
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