Cranberry Ribbon Lattice Apple Pie Recipes

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and 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. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

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-CRANBERRY PIE

Steps:

• In a medium saucepan bring 1/2 cup sugar and the 1/4 cup water to boiling. Stir in 1-1/2 cups of the cranberries and the orange peel; reduce heat. Simmer, uncovered, about 10 minutes or until cranberries begin to break down. Stir in 1 tablespoon flour. Transfer to a small bowl. Cover and chill for 45 to 60 minutes or until cooled completely. Stir in the remaining 1/2 cup cranberries.
• In a large bowl combine apples, 1/3 cup sugar, 1/4 cup flour, lemon juice, cinnamon, salt, and nutmeg; toss gently to coat. Let stand for 15 minutes.
• Meanwhile, preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
• Pour cranberry mixture (which should have the consistency of a loose jam--if it seems watery, strain to remove the excess liquid) into apple mixture; stir to combine. Transfer apple-cranberry mixture to pastry-lined pie plate. Trim pastry even with edge of pie plate.
• Roll the remaining pastry ball into a 12-inch-diameter circle; cut into 1/2-inch-wide strips. Weave and/or place strips over filling in a lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strip ends; seal and crimp edge. In a small bowl combine egg and the 1 tablespoon water; brush pastry with egg mixture.
• Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool on a wire rack. Pastry for a Double-Crust Pie
• In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Want to add a little more apple flavor? Add 2 tablespoons apple brandy to the filling. Want a twist on traditional pastry? Add 1 tablespoon finely shredded lemon peel and 1 tablespoon finely snipped fresh thyme to the flour mixture when making the pastry.

PERFECTLY SIMPLE APPLE CRANBERRY PIE

Steps:

• 1. Preheat oven to 450.
• 2. Wash and dry cranberries and coarsely chop.
• 3. Peel apples, wash and core them.
• 4. Slice apples into nice even slices.
• 5. Combine apples and chopped cranberries in medium-size bowl.
• 6. Toss with sugar, flour, and apple pie spice.
• 7. Pour rum and vanilla into bowl and stir lightly to distribute.
• 8. Press a pie crust into a traditional shallow 9-inch pan. Do not use a deep dish pie plate.
• 9. Pour your apple mixture into crust.
• 10. Roll out the second crust. Cut into even strips
• 11. Interweave in a basket pattern to form a lattice top.
• 12. Flute the edge of bottom pie crust to cover the strips.
• 13. Whisk the egg wash with cream to combine.
• 14. Using a pastry brush, wash the top of the pie with egg/cream wash.
• 15. Sprinkle some cinnamon over wash (optional).
• 16. Place pie on cookie sheet. Cover lightly with foil. Cook at 450 degrees for 20 minutes. Remove foil and reduce heat to 350 degrees. Bake for another 40 minutes. Let pie cool for several hours on cooling rack prior to slicing to serve.

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.

APPLE - CRANBERRY PIE

Steps:

• Preheat oven to 375°.
• Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
• Heap prepared apples & cranberries into unbaked pie shell.
• Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
• Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.

APPLE CRANBERRY PIE

Steps:

• Prepare my pie crust recipe through step 5.
• Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, pizza cutter, or this fun ribbon cutter, cut strips 1 or 2 inches wide. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. See recipe notes for making the braid or apple shapes! (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or crumble topping (from apple crumble pie) or streusel topping (from peach pecan crisp) would be great as well.)
• Lightly brush the top of the pie crust with the egg wash mixture.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

CRANBERRY APPLE PIE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.
• In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.
• In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.
• Place the pie on a cookie sheet to catch drips. Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.

CRANBERRY-APPLE LATTICE PIE

Steps:

• In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.

CRANBERRY-RIBBON LATTICE APPLE PIE

Steps:

• Combine first four ingredients in saucepan and reduce over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool completely. (Can be made 2 days ahead. Cover and chill.)
• Toss remaining ingredients in a large mixing bowl to combine. Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Fill with apple mixture, top with chilled Cranberrry sauce; dot with butter. Roll out second dough disk on floured surface to 13-inch round, cut into 1-inch strips and lattice diagonally over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
• Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature.