CRANBERRY APPLE PIE
Cranberry apple pie is a classic pie recipe to make for the fall and winter holidays. Tart cranberries and juicy, sweet apples baked inside of a flaky butter crust.
Provided by Chrissie
Categories Dessert
Time 3h57m
Number Of Ingredients 21
Steps:
- The day before you plan to bake the pie is a great time to make your dough. Pie baking can seem overwhelming at first, but broken down into a 2-day process it becomes pretty simple. The dough needs time to refrigerate before rolling it out so this step is crucial if you're looking for rich, flaky pastry.
- Add the flour, sugar and salt to a large bowl and whisk it together with a wire whisk to make sure the salt and sugar are distributed evenly throughout the flour.
- Add the canola oil and mix it into the flour mixture with your fingers until it disappears. It will cause the flour mixture to become slightly crumbly.
- Continuing to use your hands, work the butter into the flour mixture using quick motions where you flatten the pieces of butter between your hands as you slide your hands apart (one toward you, one away from you).
- Continue to use your hands as you add the cold water and lemon juice to the bowl and mix these wet ingredients into the dry ingredients. Using your hands at this stage is the best way to know exactly when the dough begins to form as the wet and dry ingredients combine so you can stop mixing. Remember: use your hands, but handle the dough as little as possible. Over-mixing leads to tough, dry, pie crust.
- Just as soon as the dough begins to form and the flour has almost disappeared, dump the dough onto a lightly floured work surface and shape the dough into two round disks. Wrap each disk of dough in plastic wrap and place them in the fridge to chill overnight.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 65 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 202 mg, Fiber 4 g, Sugar 38 g, Calories 465 kcal
INDIVIDUAL CRANBERRY APPLE DEEP-DISH PIES
Make and share this Individual Cranberry Apple Deep-Dish Pies recipe from Food.com.
Provided by Ceezie
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal.
- Add the shortening and blend the mixture until it resembles meal. Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough. Shape the dough into a ball.
- The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days. The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
- Preheat the oven to 450 degrees F.
- In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently. Divide the filling among 8 individual pie tins or soufflé cups.
- On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick. Cut out 8 rounds 1/3 inches larger than pie tins or soufflé cups and cut 1 slit in the middle. Put a pastry round on top of each cup and brush with milk and sprinkle with sugar.
- Pressing with the tines of a fork, seal the pastry to the rim of the cups. Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes. Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.
Nutrition Facts : Calories 848.7, Fat 41.5, SaturatedFat 15.2, Cholesterol 31.3, Sodium 299.2, Carbohydrate 113.9, Fiber 6.3, Sugar 50.6, Protein 9.1
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
CRANBERRY-APPLE CRUMBLE PIE
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Bake Thanksgiving Cranberry Apple Fall Cinnamon Butter Gourmet
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make crumble topping:
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Make fruit filling:
- Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Assemble pie:
- Preheat oven to 425°F with rack in lower third.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
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
DEEP-DISH CRANBERRY-APPLE PIE
This unique square pie is made with cheddar pastry. The fresh apple and cranberry filling is cinnamon-spiced and topped with a pretty pastry lattice.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix 1-1/2 cups flour and baking powder in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
- Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place on bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, 1/3 cup flour and cinnamon in large bowl. Add apples and cranberries; toss lightly. Spoon into pastry shell; dot with 1 Tbsp. butter.
- Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
- Bake 35 to 40 min. or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
APPLE CRANBERRY SLAB PIE
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
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.
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is 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 1h30m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
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