Layered Apple Cranberry Pie Recipes

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APPLE CRANBERRY PIE



Apple Cranberry Pie image

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

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

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.

CRANBERRY APPLE PIE II



Cranberry Apple Pie II image

Great dessert for Thanksgiving.

Provided by JJOHN32

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

6 apples
1 (16 ounce) can whole cranberry sauce
½ cup packed brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.
  • Peel, core, and slice the apples.
  • Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.
  • Bake for 1 hour, or until the crust is golden brown and the filling bubbly.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 73.5 g, Fat 15.2 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 250.8 mg, Sugar 37.8 g

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

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

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

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

APPLE CRANBERRY CRUMB PIE



Apple Cranberry Crumb Pie image

I've been making this pie for over 10 years! It's like no other recipe I've found. The secret ingredient is the crushed fruit sauce, which by the way can be found near the poultry. This recipe was printed in our local newspaper which had a beautiful picture. I had to try it! Now it's become a must have at Thanksgiving. The only pie that has even come close is a Marie Calendar Pie. I thought I'd lost this recipe, but recently found it, so I wanted to get in on Zaar before I lost it again! It's one of those you go crazy trying to find. Enjoy --V

Provided by Vseward Chef-V

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 prepared shortbread pie crust
1 egg yolk, beaten
2 tablespoons butter or 2 tablespoons margarine
4 cups baking apples, peeled and coarsely chopped
1 (12 ounce) container crushed cranberry sauce
4 teaspoons cornstarch
6 tablespoons butter or 6 tablespoons margarine
2/3 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup walnuts, coarsely chopped

Steps:

  • Preheat oven 375°F.
  • Beat egg yolk and brush on crust. Bake at 375°F for 5 minutes. Set aside.
  • In a skillet, melt butter over medium-high heat. Saute apples until crisp-tender.
  • NOTE: I found Ocean Spray Cranberry Fruit Sauce is the best.
  • Combine cranberry sauce and cornstarch. Stir into apples. Spoon into prepared pie crust.
  • For the topping: cut butter into sugar, flour and spices until coarse crumbs form. Stir in nuts. Sprinkle over apple filling. Bake in preheated 375°F oven for 40 minutes or until crust is toasted and filling begins to bubble. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 415.4, Fat 21.2, SaturatedFat 9.3, Cholesterol 54.1, Sodium 177, Carbohydrate 56.4, Fiber 2.8, Sugar 40, Protein 3.1

CRANBERRY APPLE SHEET PIE



Cranberry Apple Sheet Pie image

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

Dough for 2 double-crust pies
2-1/4 cups sugar
1/3 cup all-purpose flour
7 medium tart apples, peeled and sliced (about 8 cups)
3 cups fresh or frozen cranberries
2 teaspoons grated orange zest
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons ground cinnamon
6 cups frozen or fresh raspberries
Optional: Egg wash, additional sugar or coarse sugar, and whipped cream

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.

LAYERED APPLE CRANBERRY PIE



Layered Apple Cranberry Pie image

An apple pie is a balance between sweet and tart, crisp and tender. Adding cranberries upsets that balance- the tart berries overwhelm the sweet apples plus release juices that can make the bottom crust soggy. Arranging the fruits in two distinct layers allows the flavor of both to come through clearly. Use sweet crisp apples such as Golden Delicious, Jonagold, Fuji or Braeburn. The fillings may be made ahead, cooled and stored separately in the fridge for up to 2 days. The directions are very detailed as are all the recipes from Cook's Illustrated, my favorite magazine.

Provided by SusieQusie

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 pie crusts, your favorite recipe
2 cups fresh cranberries or 2 cups frozen cranberries
1/4 cup orange juice
1 cup sugar, divided
1/2 teaspoon cinnamon, divided
1/2 teaspoon table salt, divided
1/4 cup water
1 tablespoon cornstarch
3 1/2 lbs sweet apples, peeled cored and cut into 1/4-inch thick slices (about 6-7 medium apples)
1 egg white, lightly beaten
1 tablespoon sugar

Steps:

  • Bring cranberries, juice, 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp salt to boil in a medium saucepan over medium-high heat.
  • Cook, stirring occasionally and pressing berries to the side of the pan with a spoon, until berries have completely broken down and juices have thickened to jam-like consistency, 10-12 minutes (a spoon scraped across bottom leaves a clear trail that does not fill in).
  • Remove from heat, stir in water and cool to room temp, about 30 minutes.
  • Meanwhile, in a large microwave safe bowl, combine 1/2 cup sugar, 1/4 tsp cinnamon, 1/4 tsp salt and the cornstarch; add apples and toss to combine.
  • Microwave apples on high power, stirring every 3 minutes, until apples are just beginning to turn translucent at the edges and liquid is thick and glossy, 10-14 minutes. Cool to room temperature, about 30 minutes.
  • While fillings cool, adjust oven rack to lowest position, place a rimmed baking sheet on the rack and preheat oven to 425 degrees F.
  • Line a 9-inch pie plate with one of your piecrusts. Transfer cranberry filling to crust lined pie plate and spread in an even layer. Place apple mixture on top of cranberry layer, mounding slightly in the center. Press down any sharp apple edges.
  • Position second piecrust over apples, trim the overhang and flute the edges to seal. Brush with egg white and sprinkle with 1 TBSP sugar. With a sharp kife, cut (4) 1-inch slits in top of dough, forming a cross.
  • Place pie on preheated baking sheet and bake until top is light golden brown, 20-25 minutes.
  • Reduce oven temp to 375F, rotate baking sheet and continue to bake until crust is deep golden brown, 25-30 minutes longer.

Nutrition Facts : Calories 496.8, Fat 15.5, SaturatedFat 3.8, Sodium 389.9, Carbohydrate 90.6, Fiber 9.6, Sugar 57.3, Protein 4.1

APPLE GINGER CRANBERRY PIE



Apple Ginger Cranberry Pie image

Make and share this Apple Ginger Cranberry Pie recipe from Food.com.

Provided by KelBel

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 package refrigerator pie crust (Pillsbury or your favorite)
4 lbs golden delicious apples, peeled, cored and thinly sliced
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1/4 cup crystallized ginger, chopped
3/4 cup sugar
1/4 teaspoon salt
3 tablespoons flour
1 tablespoon lemon juice

Steps:

  • In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
  • Pour into 9" deep dish pie shell lined with pastry.
  • Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
  • Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
  • Transfer to rack for cooling, serve with vanilla ice cream.

CRANBERRY APPLE PIE



Cranberry Apple Pie image

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

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

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.

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