Perfectly Simple Apple Cranberry Pie Recipes

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.

Steps:

• 1. Preheat oven to 450.
• 2. Wash and dry cranberries and coarsely chop.
• 3. Peel apples, wash and core them.
• 4. Slice apples into nice even slices.
• 5. Combine apples and chopped cranberries in medium-size bowl.
• 6. Toss with sugar, flour, and apple pie spice.
• 7. Pour rum and vanilla into bowl and stir lightly to distribute.
• 8. Press a pie crust into a traditional shallow 9-inch pan. Do not use a deep dish pie plate.
• 9. Pour your apple mixture into crust.
• 10. Roll out the second crust. Cut into even strips
• 11. Interweave in a basket pattern to form a lattice top.
• 12. Flute the edge of bottom pie crust to cover the strips.
• 13. Whisk the egg wash with cream to combine.
• 14. Using a pastry brush, wash the top of the pie with egg/cream wash.
• 15. Sprinkle some cinnamon over wash (optional).
• 16. Place pie on cookie sheet. Cover lightly with foil. Cook at 450 degrees for 20 minutes. Remove foil and reduce heat to 350 degrees. Bake for another 40 minutes. Let pie cool for several hours on cooling rack prior to slicing to serve.

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.

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.

Steps:

• First, make the pie crust. COmbine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
• Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
• Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.
• Preheat oven to 400°F.
• Remove on disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12 inch circle. Dough should be about 14/ inch thick. Transfer dough to a 9 inch pie pan. Pat with your fingers, making sure it is smoot. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough. Roll out the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strip, about 1 to 2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the pie doughstrips into the bottom pie crusts edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crst and edges with egg wash. Sprinkle pie with turbinado sugar, if using.
• Place pie on a large baking dish and bake for 45 minutes, or until crust is golden bown. I place a pie crust shield to protect the edges from getting too brown at about 25 minutes. If you don't have a pie shield, you can use aluminum foil if the crust is getting too brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices nad serve.