CRANBERRY APPLE-NUT PIE
Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently., 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 crust even with rim. Add filling. Drizzle 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 517 calories, Fat 20g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 81g carbohydrate (50g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY APPLE PIE
Tart red cranberries add a twist of color and flavor to classic apple pie made with Pillsbury refrigerated crusts - a delicious Thanksgiving dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Carbohydrate 77 g, Fat 3 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
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.
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
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
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CRANBERRY APPLE PIE RECIPE
From southernliving.com
Servings 8Total Time 4 hrs 15 minsAuthor Marianne Williams
- Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.
- Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter.
- Cut chilled dough on baking sheet into 1/2-inch strips. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired. Bake at 375° for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.) Let cool about 1 hour before slicing. Garnish, if desired.
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