Cranberry Apple Pie I Recipes

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 CRANBERRY PIE

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 PIE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst, about 8 minutes. Transfer to a bowl and cool to room temperature.

APPLE CRANBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
• In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
• Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

CRANBERRY-APPLE PIE

Steps:

• Heat oven to 425º.
• Prepare pastry.
• Mix sugar and flour.
• Arrange half of the apples in pastry-lined pie plate.
• Top with cranberries.
• Sprinkle sugar mixture over cranberries.
• Top with remaining apples.
• Dot with margarine.
• Cover with top crust that has slits cut in it; seal and flute.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
• Serve warm with ice cream if desired.

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.

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 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 PIE

Steps:

• To make the pastry, mix the flour, sugar and salt in a medium bowl.
• Add the butter and cream cheese and cut in with a pastry blender until the particles are very fine.
• Stir in the water, mixing until a ball of dough forms.
• Knead the dough 3 or 4 times on a floured surface into a smooth ball.
• Wrap and chill 1 hour.
• Preheat the oven to 400 degrees F.
• To make the filling, mix together the apples, cranberries and walnuts.
• Roll out 2/3 of the pastry on a floured surface to a 13-inch circle.
• Use the pastry to line the bottom and sides of an ungreased 10-inch pie plate.
• Fill with the apple mixture.
• To make the custard, beat the egg, flour, sugar, cream and vanilla in a bowl until smooth.
• Pour the mixture evenly over the apple mixture.
• Roll out the remaining pastry to an 11-inch circle and cut into 1/2-inch wide strips.
• Arrange and weave a lattice over the top of the pie.
• Fold the edge of the bottom pastry over the lattice to hold the strips in place.
• Bake 50 to 60 minutes.
• Heat the jelly until it bubbles.
• Spoon the jelly evenly over the top of the pie.
• Cool to lukewarm; cut into wedges.

CARAMEL APPLE CRANBERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
• Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
• Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
• Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
• Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.

FRENCH CRANBERRY-APPLE PIE

Steps:

• IN large bowl, combine apples and cranberries.
• In a small bowl combine all remaining filling ingredients and mex well.
• Add dry ingredients to fruit: toss to coat.
• Pour filling it pie crust.
• Lightly spoon flour into measuring cup and level off.
• In small bowl, combine flour and all topping ingredients except margarine and pecans.
• With pastry blender, cut in butter until crumbly Stir in pecans.
• Sprinkle over filling.
• Bake at 375°F for 45-55 minutes or until the apples are tender and the crust and topping are golden brown.
• Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

DUTCH CRANBERRY-APPLE PIE

Steps:

• In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.