Cranberry Crumb Pie Recipes

Steps:

• Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
• In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
• In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
• In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
• Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and toss them with the sugar mixture, making sure all of the apples are thoroughly coated. Add the dried cranberries, mixing well to ensure they are fully incorporated into the apple mixture. Place the apple mixture in the pie shell, distributing it evenly. Sprinkle the cinnamon-sugar crumb topping over the apple-cranberry filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the topping. If the topping is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longerwithout browning the topping too much. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Apple-Cranberry Crumb pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
• When baking pies, oven racks should be set at midlevel, in the center, during the baking process so that the entire pie bakes through evenly (in other words, to ensure your crust and filling are finished baking at the same time and you don't end up with crispy crust and undercooked filling). Rotating your pies 180 degrees halfway through the cooking time will also help ensure an evenly baked golden brown crust.

Steps:

• Make topping:
• Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
• Make filling:
• Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
• Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.

Steps:

• Preheat oven 375°F.
• Beat egg yolk and brush on crust. Bake at 375°F for 5 minutes. Set aside.
• In a skillet, melt butter over medium-high heat. Saute apples until crisp-tender.
• NOTE: I found Ocean Spray Cranberry Fruit Sauce is the best.
• Combine cranberry sauce and cornstarch. Stir into apples. Spoon into prepared pie crust.
• For the topping: cut butter into sugar, flour and spices until coarse crumbs form. Stir in nuts. Sprinkle over apple filling. Bake in preheated 375°F oven for 40 minutes or until crust is toasted and filling begins to bubble. Serve warm with whipped cream or ice cream.

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap, and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg. Add the pears, apples, and chopped cranberries, tossing until they are thoroughly coated with the sugar mixture. Place the fruit mixture in the pie shell, distributing it evenly. Sprinkle the Cinnamon Sugar Crumb Topping over the apple-cranberry filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 45 minutes, or until the crust is golden brown and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Pear-Apple-Cranberry Crumb Pie is best served either at room temperture or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
• The fresh or frozen cranberries used in the pear-apple-cranberry-crumb pie provide a tart, tangy, crisp note to contrast the sweeter flavors of apple and pear. Dried cranberries (such as those used in the Apple-Cranberry Crumb Pie, page 23), on the other hand, are on the sweeter side because most manufacturers add sugar.

Steps:

• Preheat oven to 425 degrees.
• Bake pastry shell for 8 minutes; remove from oven.
• Reduce oven temperature to 375 degrees.
• In a large mixer bowl beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Stir in lemon juice.
• Pour into prepared pastry shell.
• In a small bowl combine 1 tablespoons sugar & cornstarch; mix well.
• Stir in cranberry sauce.
• Spoon evenly over cheese mixture.
• In a medium mixing bowl cut butter into flour & remaining 2 tablespoons sugar until crumbly.
• Stir in nuts.
• Sprinkle evenly over cranberry mixture.
• Bake 45-50 minutes or until bubbly & golden.
• Cool.
• Serve at room temperature.

Steps:

• Put the cranberries and apples in a large mixing bowl; stir to combine.
• Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
• Scrape the filling into the chilled pie crust; smooth the top with your hands.
• Place pie on the center rack of a 400° oven; bake for 30 minutes.
• While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
• Take the pie out of the oven and lower oven temperature to 375°.
• Sprinkle the crumb topping over the filling and press gently to compact.
• Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
• Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
• Put pie on a wire rack to cool for at least 1 hour before serving.

Steps:

• Bake pie crust at 425° for 8 minutes.
• Set aside to cool.
• Preheat oven to 375°.
• In large mixing bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until mixture is smooth.
• Stir in the lemon juice.
• Pour this mixture into the prepared pie crust.
• In a small bowl, combine 2 Tbsp of brown sugar, and cornstarch; mixing well.
• Stir in the cranberry sauce.
• Spoon cranberry mixture evenly over the cream cheese mixture.
• In a medium bowl, cut the butter into the flour and the remaining brown sugar until crumbly.
• Stir in the walnuts.
• Sprinkle even over the cranberry mixture.
• Bake 45-50 minutes, or until golden brown.
• (You may want to place a sheet of foil, or baking sheet on rack below in case or bubbling over).
• Allow pie to cool.
• Can be served at room temp, or chilled.
• Refrigerate leftovers.

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make crumble topping:
• Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
• Make fruit filling:
• Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
• Assemble pie:
• Preheat oven to 425°F with rack in lower third.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
• Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

Steps:

• Set oven to 425 desgrees.
• Bake the empty pie shell for 8 minutes; remove from the oven.
• Reduce the heat to 375 degrees.
• In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
• Add in the lemon juice; pour into the baked pastry shell.
• In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
• Stir in the cranberry sauce; mix well.
• Spoon evenly over the cheese mixture in the pie shell.
• In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
• Stir in the nuts.
• Sprinkle evenly over the cranberry mixture.
• Bake for 45-50 minutes, until golden; cool.
• Serve at room temperature, or chill thoroughly.
• Refrigerate any leftovers.
• ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.