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
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
OLD-FASHIONED CRAN-APPLE PIE
Here's a delicious idea from Janet Morgan-Cavallaro of Pincourt, Quebec-an old-fashioned apple dessert she enhanced with cranberries. "After I went apple picking with our daughter," she recalls. "I took a look at the bushels of fruit we brought home-then raced into our kitchen to try out new ideas, including my pie."-Janet Morgan-Cavallaro, Pincourt, Quebec
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients; toss well. Line a deep 9-in. pie plate with the bottom pastry. Add filling. Top with a lattice crust, flute edges. Lightly beat egg white and water; brush over crust. Sprinkle with sugar. , Bake at 375° for 50-55 minutes or until apples are tender. Cool on a wire rack.
Nutrition Facts :
DEEP DISH CRANBERRY APPLE PIE
This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or paper they came from. Some are even newspaper clippings.
Provided by hennypenny49
Categories Dessert
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, and salt
- Cut in margarine until mixture resembles coarse crumbs.
- Add combined egg and milk to flour mixture.
- Stir in cheese.
- Form into a ball.
- Roll 2/3 of dough into a 15 inch square on a lightly flourd surface.
- Line an 8 inch square baking dish with dough.
- Flute edges
- Combine flour, sugar, and cinnamon.
- Toss with apples and cranberries.
- Spoon into pastry dough shell.
- Dot with margarine.
- Roll out remaining dough to a 12 inch square.
- Cut into 1/2 inch strips.
- Place on top of fruit in a lattice pattern.
- Press to seal edges.
- Bake at 400* for 30 min.
Nutrition Facts : Calories 632, Fat 20.8, SaturatedFat 8.3, Cholesterol 66.8, Sodium 434.4, Carbohydrate 101.7, Fiber 5.6, Sugar 64.5, Protein 13
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.
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