Pineapple Apricot And Cranberry Lattice Crust Pie Recipes

PINEAPPLE, APRICOT AND CRANBERRY LATTICE-CRUST PIE

Steps:

• Make filling:
• Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan. Remove from heat. Let stand until apricots soften, about 10 minutes. Drain apricots; discard syrup.
• Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth. Mix in pineapple. Let stand until juices form, about 15 minutes. Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes. Remove from heat. Mix in cranberries, butter and dried apricots. Cool completely. (Can be made 8 hours ahead; let stand at room temperature.) Gently mix in canned apricots.
• Make crust:
• Position rack in lowest third of oven and preheat to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under.
• Roll out second dough disk on floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Brush inside and top edge of crust with glaze. Spoon filling into crust. Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze. Arrange 7 more strips atop pie in opposite direction. Tuck ends of pastry strips under crust at edge; press to seal. Crimp edge. Brush lattice and edge with glaze.
• Bake until lattice is golden and filling starts to bubble, about 45 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

APRICOT CRANBERRY CRUMB PIE

Steps:

• 1. Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
• 2. Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
• 3. When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
• 4. Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

CRANBERRY PIE

Steps:

• 1. Bring to boil in saucepan the cornstarch,sugar,salt and water. Add berries, lemon rind, raisins and pineapple. Cook until cranberries pop about 10 minutes. Add butter. Cool. Pour into prepare pie shell and cover with lattice type crust. Brush lattice with honey or Maple syrup and sprinkle with granulated sugar. Bake at 425^ for 20 minutes or until golden brown.

CRANBERRY APRICOT PIE

Steps:

• Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
• Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
• Add liqueur & simmer another 15 minutes.
• Preheat oven to 375 degrees F.
• Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
• Fill pie shell with cranberry mixture, then add the lattice top.
• For glaze, beat egg & water together.
• Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
• Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
• Cool & serve at room temperature.

EASY PASTRY DOUGH

Steps:

• Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)