Apple Pie Filling Cranberry Sauce Recipes

CRANBERRY APPLE PIE

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.

MOM'S CRANBERRY APPLE PIE

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.

APPLE PIE FILLING CRANBERRY SAUCE

Steps:

• Peel the apples and cut the flesh away from the core. On a cutting board, lay the apples cut-side down and cut them into pieces that are about 1-inch square.
• To a medium-size bowl, add the cut apples and lemon juice. Mix together so that all of the pieces of apple are coated with lemon juice.
• To the bowl, add brown sugar, ground cinnamon, ground cloves, and ground nutmeg. Mix together until the pieces of apple are coated with the cinnamon and sugar mixture.
• Transfer the apple mixture to a small to medium-size baking dish. Top with small cubes of butter. Cover the baking dish with an oven-proof lid or foil, and bake in a preheated oven (at 350 degrees F.) until the apples are cooked through (about 35 minutes).
• After baking the apples, remove the lid on the baking dish and let the apples cool to room temperature.While the apples are baking, make the cranberry sauce.
• Rinse the cranberries in a colander and set aside.
• To a medium-size pot, add water, fresh lemon juice and sugar. Heat the pot on medium heat and stir.
• Bring the mixture to a low boil. When the sugar dissolves, turn the heat down to low. To the pot, using a large spoon, carefully add the cranberries.
• Stir and turn the heat up to medium heat. When the cranberries start to boil, turn the heat down to a low simmer and cover with a lid.
• Let simmer for about 7 minutes or until the desired consistency is reached. As the cranberry sauce cools, it should set and thicken a bit. I like to cook the cranberry sauce up to the point to where it's still a little saucy because as it cools, it generally turns to a more "jellied" type consistency.
• Let the cranberry sauce cool to room temperature.
• Once the apple pie filling and cranberry sauce are cooled, transfer them to a medium-size mixing bowl. Using a spatula or a large spoon, mix together.
• Serve chilled, warm or at room temperature. For holiday color, garnish with fresh mint leaves. Store leftovers in the refrigerator.

CRAN-APPLE-PEAR SAUCE

Steps:

• In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.

EASY CRANBERRY PIE

Steps:

• In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.

CRANBERRY-APPLE PIE

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).

CRANBERRY APPLE SHEET PIE

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.

CRANBERRY-APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
• Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

CRANBERRY-APPLE SWEET POTATOES

Steps:

• Spread apple pie filling into a greased 8-in. square baking dish. Top with sweet potato slices. In a small bowl, combine the cranberry sauce, preserves and marmalade; spread over potatoes. , Cover and bake at 350° for 20-25 minutes or until heated through.

CRANBERRY SAUCE WITH APPLE PIE FILLING

Steps:

• In a smallish mixing bowl put the apple pie filling and the cranberry sauce.
• Stir until well combined.
• Chill in the fridge until serving time.