Apple Cranberry Raspberry Pie Food

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APPLE CRANBERRY PIE



Apple Cranberry Pie image

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

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

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.

APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

My husband loves pie, so I made one with apples, raspberries and cranberries. It's 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 1h25m

Yield 15 servings.

Number Of Ingredients 11

Pastry for 2 double-crust pies
1-1/2 cups sugar
1/4 cup all-purpose flour
4 medium tart apples, peeled and sliced (about 4-1/2 cups)
4 cups frozen or fresh raspberries
2 cups fresh or frozen cranberries
2 teaspoons grated orange zest
1/2 cup orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Optional: Additional orange juice and sugar

Steps:

  • Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice 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. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-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. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.

APPLE CRANBERRY RASPBERRY PIE



Apple Cranberry Raspberry Pie image

Make and share this Apple Cranberry Raspberry Pie recipe from Food.com.

Provided by Glassylady

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon almond extract
2 cups granny smith apples, peeled, cored and chopped
2 cups cranberries, coarsely chopped
1 (10 ounce) package frozen raspberries, thawed
1 (9 inch) double crust pie crusts

Steps:

  • Preheat oven to 375 degrees.
  • Roll out bottom crust and place in a pie plate.
  • In a small bowl mix together first 5 ingredients.
  • Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
  • Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
  • Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.

Nutrition Facts : Calories 472.3, Fat 15.7, SaturatedFat 3.9, Sodium 350.4, Carbohydrate 82, Fiber 4.3, Sugar 53.9, Protein 3.3

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
2 tablespoons super rich butter powder, optional*
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
One 10-ounce package frozen red raspberries, thawed
2 cups canned pitted sour cherries in juice
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter
Milk, for brushing crust
1 tablespoon sugar, for sprinkling

Steps:

  • For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
  • Preheat oven to 400 degrees F.
  • For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
  • In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
  • Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
  • Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
  • Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

APPLE CRANBERRY RASPBERRY PIE



Apple Cranberry Raspberry Pie image

This is a wonderful Holiday pie. Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.

Provided by Carol Junkins

Categories     Pies

Time 1h20m

Number Of Ingredients 12

FILLING:
3 c cored, peeled, chopped granny smith apples (about 3 medium)
2 c coarsely chopped fresh cranberries
1 pkg 10 oz frozen dry pack raspberries, thawed
1 1/2 c sugar
3 Tbsp quick-cooking tapioca
1/8 tsp ground cinnamon
1/4 tsp salt
1/4 tsp almond extract
1 large egg
1 Tbsp water
sugar

Steps:

  • 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  • 2. Heat oven to 375 degrees F
  • 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
  • 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

CRAN-RASPBERRY PIE



Cran-Raspberry Pie image

Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups chopped fresh or frozen cranberries
5 cups fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon almond extract
1 to 1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 18 to 24 servings

Number Of Ingredients 20

3 3/4 cups all-purpose flour (450 grams)
1 teaspoon fine sea salt (6 grams)
3 sticks plus 6 tablespoons butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces (15 ounces/425 grams)
6 to 8 tablespoons ice water, more as needed
6 3/4 pounds apples, preferably a mixture of Gala, Golden Delicious and Granny Smith, peeled, cored and sliced 1/4-inch thick (21 cups/about 3 kilograms)
1 1/2 packed cups light brown sugar (300 grams)
3/4 cup maple syrup
1 cup dried cranberries (150 grams)
6 tablespoons instant tapioca (75 grams)
3 tablespoons dark rum
1 1/2 teaspoons finely grated lemon zest (3 grams)
2 tablespoons lemon juice
1 tablespoon grated fresh ginger (18 grams)
1 1/4 teaspoons fine sea salt (9 grams)
2 1/4 teaspoons ground cinnamon (6 grams)
3/4 teaspoon grated nutmeg
2 tablespoons unsalted butter, diced small (1 ounce/28 grams)
1 large egg, lightly beaten
1 tablespoon heavy cream
1 1/2 tablespoons Demerara sugar (20 grams)

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
  • Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
  • Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
  • Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
  • Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
  • Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

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

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

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-RASPBERRY PIE



Apple-Raspberry Pie image

This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Lucinda Scala Quinn's Pate Brisee
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  • On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
  • On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
  • Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.

Categories     Fruit     Dessert     Bake     Cranberry     Apple     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
8 tablespoons (about) ice water
For filling
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 large egg yolk
1 teaspoon whipping cream

Steps:

  • Make crust:
  • Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract.
  • Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Make this tart and sweet Apple Cranberry Pie for a beautiful dessert that's even better to eat. Apples are sliced thin and tossed with cinnamon & sugar.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups cranberries
1/2 cup water
3/4 cup sugar, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
3 Golden Delicious apples (1 lb.)
1/4 tsp. ground cinnamon

Steps:

  • Bring cranberries, water and 6 Tbsp. sugar to boil in small saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until slightly thickened, stirring occasionally. Cool slightly.
  • Heat oven to 425ºF. Place pie crust in 9-inch pie plate, pleating edge as necessary to fit. Beat cream cheese, 1/4 cup of the remaining sugar, egg and vanilla in bowl with mixer until blended; spread onto bottom of crust. Cover with cranberry sauce.
  • Peel apples; cut in half. Remove and discard cores. Place apples, cut sides down, on cutting board; cut into thin slices, being careful to not cut all the way through apple to keep all slices for each apple half intact. Arrange over cranberry sauce. Combine cinnamon and remaining 2 Tbsp. sugar; sprinkle over apples.
  • Bake 28 to 30 min. or until apples are tender and edge of crust is golden brown.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 25 g, Protein 4 g

APPLE-CRANBERRY CRISP



Apple-Cranberry Crisp image

A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.

Provided by PATTON0626

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 pounds Granny Smith apples - peeled, cored and thinly sliced
¾ cup cranberries
¼ cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅓ cup quick-cooking oats
⅓ cup all-purpose flour
½ cup packed light brown sugar
¼ cup butter, cut into pieces
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
  • In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
  • In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
  • Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g

RED RASPBERRY PIE



Red Raspberry Pie image

Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Steps:

  • In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.

APPLE - CRANBERRY PIE



Apple - Cranberry Pie image

I have made this many times over the years and it is a huge hit. The sweetness of the apples and tang of the cranberries are just perfect together. With a lattice sugar sprinkled top the presentation is gorgeous and impressive. 10/08 update: Frozen cranberries will result in a very wet pie, I wouldn't suggest using them. Believe me, I just made that mistake!

Provided by Chicagoland Chef du

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 large golden delicious apples, peeled, cored and sliced 1/2-inch thick
2 cups fresh cranberries, NOT frozen
1 cup sugar
1/3 cup flour
2 tablespoons butter, melted
1/2 teaspoon ground ginger
2 tablespoons raw sugar, for sprinkling
2 (9 inch) unbaked pie shells, rolled type
1 egg, beaten with water for egg wash
1/2 teaspoon water, for egg wash

Steps:

  • Preheat oven to 375°.
  • Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
  • Heap prepared apples & cranberries into unbaked pie shell.
  • Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
  • Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.

Nutrition Facts : Calories 470.2, Fat 18.8, SaturatedFat 5.8, Cholesterol 34.1, Sodium 264.9, Carbohydrate 74, Fiber 6.1, Sugar 43, Protein 4.6

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From goodthingsbaking.com


CRANBERRY APPLE PIE - THE BUSY BAKER
Pour the apple and cranberry filling mixture into the pie dish, making sure you scrape out the bowl to get all those fruit juices into the pie. Don’t press the filling down into the bottom of the dish – just let it sit gently, but try to make sure the fruit is evenly distributed and there aren’t any giant pieces sticking up that would interfere with the upper crust.
From thebusybaker.ca


RASPBERRY PIE WITH CANNED FILLING - ALL INFORMATION ABOUT ...
Raspberry Pie Cake - Joyful Homemaking trend joyfulhomemaking.com. 1/3 cup of oil 2 eggs 1/2 cup water One 21 ounce can raspberry pie filling Optional: 6 ounces fresh raspberries With your mixer, combine everything except the raspberry pie filling and raspberries. Pour batter into a greased and floured 9×13 inch baking dish.
From therecipes.info


SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
Grandma's secret apple pie (fruit pie round) Prep Time. 15 mins
From foodnetwork.co.uk


CRANBERRY APPLE SLAB PIE - KEVIN IS COOKING
Preheat the oven to 400°F. In a large bowl, toss the apples, cranberries, ginger, lemon zest, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar, 1/4 cup of flour and cinnamon. On a floured work surface, roll out 1 piece of the dough into a rectangle or oval shape, roughly 12-inches in length.
From keviniscooking.com


CANNING APPLE CRANBERRY PIE FILLING - PRESERVED HOME
I can leftover juice for future pie filling recipes, and make apple scrap cider. Canned Apple Cranberry Pie Filling Yield, 7 Quarts. 5 1/2 quarts apples, peeled and cut into chunky slices 1 12 oz bag of cranberries 5 1/2 cups of sugar 1 1/2 cups Clear-Jel 1 TBSP cinnamon 1 tsp nutmeg 8 cups sugar-free apple juice (I make mine from apple scraps)
From preservedhome.com


DOUBLE-CRUSTED APPLE-CRANBERRY PIE RECIPE - FOOD & WINE
In a medium bowl, toss the apples with the cranberries, sugar, flour, orange zest, cinnamon and salt; mix well. Pour the filling into the pie shell. Dot with the butter. Preheat the oven to 400 ...
From foodandwine.com


APPLE CRANBERRY PIE {MY FAVORITE THANKSGIVING PIE} - MEL'S ...
Add the cranberries and toss to combine. In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
From melskitchencafe.com


THE BEST APPLE, ROSEMARY, CRANBERRY PIE – FLOUR AND FLAKE
Cut into 1/2 inch slices and add to a medium sauce pan. Rinse and sort through 2 cups of fresh cranberries, throwing away any spoiled ones. Add these to the sauce pan with the apples. Stir in the sugar, cinnamon, lemon zest and juice, salt, and cornstarch. Bring to a simmer over medium heat, stirring constantly.
From flourandflake.com


APPLE CRANBERRY RASPBERRY PIE RECIPES
Make and share this Apple Cranberry Raspberry Pie recipe from Food.com. Provided by Glassylady. Categories Pie. Time 1h20m. Yield 8 serving(s) Number Of Ingredients 9. Ingredients; 1 1/2 cups sugar : 3 tablespoons quick-cooking tapioca: 1/2 teaspoon cinnamon: 1/4 teaspoon salt: 1/4 teaspoon almond extract: 2 cups granny smith apples, peeled, cored and …
From tfrecipes.com


APPLE RASPBERRY PIE WITH CRUMB TOPPING - JUST A LITTLE BIT ...
Preheat oven to 375F. Bake the Pie: Fill the crust with the apple raspberry filling. Top the filling with the crumble, breaking it up as you go and spreading it out evenly. Bake the pie until the crust and the topping are golden brown and the filling is bubbling, 50-55 minutes.
From justalittlebitofbacon.com


CRANBERRY APPLE PIE RECIPE - THE FOOD BLOG
This apple cranberry pie, however, makes up for its rustic appearance by the tender, flaky crust and absolutely delicious filling. Pastry 101, Passed. I think I have finally nailed it, after making this pastry again, and again. The secret of course, is keeping the butter from breaking down and incorporating into the dough. So it needs to be cold, and the dough needs …
From thefoodblog.net


MINI CRANBERRY APPLE PIES {RECIPE} - CATCH MY PARTY
MINI CRANBERRY APPLE PIE RECIPE. Ingredients. Crust. 2 1/2 cups of flour; 2 teaspoons of sugar; 1 cup butter (2 sticks) 1/2 teaspoon of salt; 1/2 cup cold water; Filling. 2 cups cranberries; 1/2 cup sugar ; 2 apples; Zest from one orange (about 2 teaspoons) Assembly. 1 large egg; 1 tablespoon water; Coarse sugar; Directions. Start by preparing the dough for the …
From catchmyparty.com


ROBINHOOD | APPLE CRANBERRY CUT OUT PIE
Roll half the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 9” (23 cm) pie plate. Transfer into pie plate. Trim pastry at edges of plate and flute edges. Fill with fruit mixture. Roll out remaining dough. Cut pastry into desired shapes using sharp and well- floured cookie cutters. Brush backs with beaten egg and ...
From robinhood.ca


CRANBERRY PIE RECIPE - COUNTRY LIVING
In a separate bowl, beat egg white until stiff peaks form, then fold into flour mixture. Slowly stir in cream until combined. Cover cranberries with remaining 1/3 cup sugar, then pour cream mixture on top. Bake pie for about 10 minutes, then lower oven temperature to 350°F and bake for about 40 minutes more. Let pie cool before serving.
From countryliving.com


CLASSIC RASPBERRY PIE {FAMILY RECIPE ... - THE BUSY BAKER
This Classic Raspberry Pie recipe is one we would make for almost every family dinner – it’s my dad’s favourite dessert of all time and I think of him every time I make it. And it’s fitting that I’m sharing it with you today since I’ve been missing my family lately more than usual. 2020’s been quite the year and if we weren’t in the middle of a pandemic I’d be back in Canada ...
From thebusybaker.ca


CRANBERRY APPLE MINI PIES {THANKSGIVING DESSERT ...
Preheat oven to 350°F. Remove pie crust from package and allow to sit at room temperature while preparing the pie filling. In a medium bowl, combine the apples, cranberries, pecans, sugar, cornstarch, orange zest and cinnamon until well combined. Use a 4″ round cookie cutter to cut out 24 round pieces of pie crust.
From feelgoodfoodie.net


APPLE AND RASPBERRY PIE RECIPES ALL YOU NEED IS FOOD
Make and share this Apple Cranberry Raspberry Pie recipe from Food.com. From food.com Total Time 1 hours 20 minutes Calories 472.3 per serving. Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes. See details »
From stevehacks.com


APPLE AND CRANBERRY LATTICE PIE - CANADIAN LIVING
Method. In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger and salt; add apples and cranberries, tossing to coat. Set aside. On lightly floured surface, roll out half of the pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang.
From canadianliving.com


APPLE CRANBERRY CRUMB PIE - BAKE OR BREAK
Combine the cooled apple and cranberry mixtures. Transfer to the pie dish, and spread evenly. Sprinkle the top evenly with the crumb topping. Place the filled pie dish on a rimmed baking sheet lined with parchment paper to catch any spills. Bake 45 to 50 minutes, or until the crust and topping are browned and the filling is bubbly. Cool the pie ...
From bakeorbreak.com


LATTICE-TOPPED CRANBERRY-RASPBERRY PIE RECIPE | MYRECIPES
This pie has near perfect sweetness. The cranberries balance out the raspberries terrifically and the apples help with the texture. It had the just the right amount of moisture - no raspberry splash to stain. It was a snap to make, I nearly finished the pie while talking with loved ones on Thanksgiving morning. This pie will be a new ...
From myrecipes.com


CRANBERRY RASPBERRY PIE RECIPE - ALL INFORMATION ABOUT ...
Directions Instructions Checklist Step 1 Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough. Step 2 Preheat oven to 350°. Step 3 Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat.
From therecipes.info


APPLE-RASPBERRY PIE RECIPE | MYRECIPES
Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar. Step 3. Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges.
From myrecipes.com


CRANBERRY APPLE CRUMBLE PIE - WHISKING WOLF
After pie has chilled for 30 minutes, remove from refrigerator and sprinkle top with crumble mixture until fruit is evenly covered. Place pie dish on preheated baking sheet and bake for 60 minutes or until crumble is golden brown and fruit filling is bubbly hot. Place pie plate on a wire rack for and cool for 3 hours.
From whiskingwolf.com


GLUTEN FREE APPLE RASPBERRY PIE - DRISCOLL'S
Gluten Free Apple Raspberry Pie. Share Prep Time: 15 minutes, plus 2 hour refrigeration ... Recipes Classic Raspberry Pie. Life & Joy Plan Your Holiday Party: 5 Easy Recipes Fit for a Feast . Recipes Raspberry Pie with Figs and Bay. Life & Joy Cranberry Raspberry Holiday Cocktails. Recipes Raspberry Pie with Walnut Crumble and Bourbon Whipped Cream. Life & …
From driscolls.com


APPLE CRANBERRY PIE RECIPE | FOOD & WINE
Bake the pie for about 1 hour and 10 minutes, or until the crust is light golden and the juices bubble. Cover the pie loosely with foil during the last 15 minutes to prevent excessive browning ...
From foodandwine.com


RECIPES | RECIPE | RASPBERRY PIE, APPLE CRANBERRY, RECIPES
Jun 17, 2017 - Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From pinterest.ca


CRANBERRY-RIBBON APPLE PIE RECIPE - EPICURIOUS
Step 3. Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust ...
From epicurious.com


APPLE-CRANBERRY PIE - BETTER HOMES & GARDENS
Pour cranberry mixture (which should have the consistency of a loose jam--if it seems watery, strain to remove the excess liquid) into apple mixture; stir to combine. Transfer apple-cranberry mixture to pastry-lined pie plate. Trim pastry even with edge of pie plate.
From bhg.com


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