Moms Cranberry Apple Pie Recipes

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MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

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

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

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



Cranberry Apple Pie image

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

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

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.

EXTRA EASY CRANBERRY APPLE PIE



Extra Easy Cranberry Apple Pie image

Bisquick® mix makes it simple creating an easy, press-in-the-pan one-crust pie dough. Unlike traditional dough, this is softer and very tender with no rolling pin required! Oats and cinnamon make the streusel topping on this pie very homey.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 11

1 1/2 cups Original Bisquick™ mix
1/4 cup butter, softened
3 tablespoons boiling water
1 can (21 oz) apple pie filling
3/4 cup fresh or frozen cranberries
3/4 cup Original Bisquick™ mix
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter
Fresh or frozen (thawed and dried completely with paper towel) cranberries

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.

Nutrition Facts : ServingSize 1 Serving

APPLE-CRANBERRY PIE (COOK'S ILLUSTRATED)



Apple-Cranberry Pie (Cook's Illustrated) image

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

2 cups cranberries, fresh or frozen
1/4 cup orange juice
1 cup sugar, divided, plus 1 tablespoon for top of pie
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 cup water
1 tablespoon cornstarch
3 1/2 lbs sweet apples, peeled, cored, and cut into 1/4-inch-thick slices (6 to 7 medium)
pastry for double-crust pie
1 egg white, beaten lightly

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

OLD-FASHIONED CRAN-APPLE PIE



Old-Fashioned Cran-Apple Pie image

Here's a delicious idea from Janet Morgan-Cavallaro of Pincourt, Quebec-an old-fashioned apple dessert she enhanced with cranberries. "After I went apple picking with our daughter," she recalls. "I took a look at the bushels of fruit we brought home-then raced into our kitchen to try out new ideas, including my pie."-Janet Morgan-Cavallaro, Pincourt, Quebec

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

2-1/2 pounds tart apples, peeled and sliced
1 cup fresh or frozen cranberries
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon aniseed, crushed
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg white
1 tablespoon water
1/4 teaspoon sugar

Steps:

  • In a large bowl, combine the first seven ingredients; toss well. Line a deep 9-in. pie plate with the bottom pastry. Add filling. Top with a lattice crust, flute edges. Lightly beat egg white and water; brush over crust. Sprinkle with sugar. , Bake at 375° for 50-55 minutes or until apples are tender. Cool on a wire rack.

Nutrition Facts :

APPLE-CRANBERRY PIE



Apple-Cranberry Pie image

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

Pumpkin Pie Crust
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium apples)
1/2 cup sugar
1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
1/2 cup dried cranberries
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons oats
2 tablespoons butter, melted
1/2 teaspoon cinnamon

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

CRANBERRY-APPLE PIE



Cranberry-Apple Pie image

I would strongly suggest to use a good quality whole cranberry sauce such as Ocean Spray it will really make a difference to the flavor and texture of the filling --- if desired this will also work great using a crumb topping in place of a top crust, I have listed the ingredients and amounts at the bottom of the recipe, or use your own favorite crumb topping recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

1 (9 inch) pastry for double-crust deep dish pie (to fit bottom of a 9-inch deep-dish pie plate)
18% table cream or half-and-half cream
2 teaspoons sugar
6 large cooking apples, peeled, cored and thinly sliced
1 (16 ounce) can whole cranberry sauce (use Ocean Spray for best results)
1/2 cup brown sugar, packed (you may increase slightly if desired)
1/3 cup all-purpose flour
1 -1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • Set oven to 350 degrees F (set oven rack to lowest position).
  • Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
  • In a medium bowl combine the apples with whole cranberry sauce.
  • In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
  • Add the apple mixture; mix until completely combined.
  • Mix in nuts (if using).
  • Transfer to the crust-lined pie plate.
  • Cover with remaining pastry then crimp the edges.
  • Cut 2-3 slits in the top of the pastry.
  • Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
  • Place the pie onto a baking sheet to prevent any spills.
  • Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
  • CRUMB TOPPING:.
  • 1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
  • In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
  • Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).

Nutrition Facts : Calories 471.7, Fat 15.4, SaturatedFat 3.8, Sodium 257.4, Carbohydrate 83.2, Fiber 6.3, Sugar 52.4, Protein 3.8

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