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
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.
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
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 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.
More about "layered apple cranberry pie recipes"
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.
APPLE CRANBERRY PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (8)Category PieCuisine AmericanTotal Time 7 hrs
- Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
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