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
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.
CIN'S SPLENDID APPLE-CRANBERRY PIE
This apple pie recipe has so much flavor! I love the mix of apples and cranberry. The strawberry nectar and the extracts make this really delicious. Top with some ice cream and everyone will gobble this up.
Provided by Straws Kitchen(*o *) @CinCooks
Categories Pies
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Place one pastry in bottom of a 10" round deep-dish pie plate.
- Peel, core and cut apples into chunks. Sprinkle with Fruit Fresh and squirt with lemon juice (to keep from turning brown); hand-toss to mix.
- Add Splenda, cranberries, Nectar, cinnamon, salt, nutmeg and extracts to apple chunks and hand-toss to mix.
- Pour the apple mixture into crust and dot with butter. Place top crust on, crimp edges, sprinkle some Splenda over top crust and place in oven on top of a cookie sheet or aluminum foil to catch drips (if any).
- Bake for 55 minutes. Cover edges of crust for the last 20 minutes of baking time, so the crust edges don't get too brown.
- Serve hot from the oven with vanilla ice cream (pie was also "splendid" served at room temperature).
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.
More about "cins splendid apple cranberry pie recipes"
OLD FASHIONED APPLE PIE RECIPE - SPLENDA®
From splenda.com
APPLE CRANBERRY PIE - PREPPY KITCHEN
From preppykitchen.com
MAPLE APPLE AND CRANBERRY PIE RECIPE - AMANDA WILENS
From amandawilens.com
APPLE CRANBERRY MUFFINS RECIPE | NO CALORIE SWEETENER
From splenda.ca
PIES ARCHIVES - SPLENDA®
From splenda.com
HOMEMADE CRANBERRY APPLE PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CRANBERRY APPLE PIE - THE BUSY BAKER
From thebusybaker.ca
CRANBERRY APPLE PIE RECIPE | EPICURIOUS
From epicurious.com
CINS SPLENDID APPLE CRANBERRY PIE RECIPES
From tfrecipes.com
APPLE CRANBERRY MUFFINS RECIPE | ZERO CALORIE SWEETENER
From splenda.com
BEST APPLE-CRANBERRY PIE RECIPE - HOW TO MAKE APPLE …
From goodhousekeeping.com
APPLE CRANBERRY CRUMBLE PIE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
CIN'S SPLENDID APPLE-CRANBERRY PIE | RECIPE | APPLE …
From pinterest.com
APPLE PIE WITH CRANBERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WWW.ALLRECIPES.COM
From allrecipes.com
CRANBERRY APPLE PIE - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love