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
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 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.
CRANBERRY APPLE PIE
Many years ago when recipes for apple pie with cranberries were not all that plentiful, I transformed one of my pie recipes & came up with an apple pie that is chuck full of cranberries! For this pie I prefer Pipins.
Provided by Sydney Mike
Categories Pie
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller. Wrap the smaller ball in wax paper & chill.
- Roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang. Sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
- In a saucepan combine raisins, berries, cider & liqueur. Cook & stir 5-8 minutes until berry skins pop.
- Preheat over to 425 degrees F & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
- Combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture. Cook quickly, stirring constantly, until mixture thickens & bubbles. Remove from heat & stir in apples. Set aside to cool.
- Roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
- Spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
- Weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high. Cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
- Bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes. Remove the edge liner & bake another 25-30 minutes or until crust is golden brown. Cool completely on a wire rack before refrigerating.
Nutrition Facts : Calories 403.7, Fat 12.8, SaturatedFat 3.4, Cholesterol 1.5, Sodium 210, Carbohydrate 72.4, Fiber 5.1, Sugar 43.8, Protein 3
CRANBERRY-APPLE PIE
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
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
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
DUTCH CRANBERRY-APPLE PIE
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
Nutrition Facts : Calories 427 calories, Fat 17g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 163mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.
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APPLE PIE WITH CRANBERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (8)Total Time 1 hr 40 minsServings 1
- Preheat your oven to 425°F., Divide the pastry into two pieces, one slightly larger than the other.
- Roll the larger piece of pastry into a 12" to 13" circle, and place it in a 9" pie pan., To make the filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened., Sprinkle half the pecans into the crust in the pan., Layer the apples on top of the nuts.
- Sprinkle them with the cinnamon and dot with the butter., Pour the cranberry mixture over the apples and sprinkle with the remaining pecans., Roll the second piece of pastry into an 11' circle.
- Use the pastry to weave a lattice top crust., Bake the pie for 30 minutes, or until the crust is golden and the berries are bubbly., Remove the pie from the oven and allow it to cool before slicing., Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days.
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