Rustic Apple And Dried Cranberry Pie Recipes

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RUSTIC APPLE AND DRIED CRANBERRY PIE



Rustic Apple and Dried Cranberry Pie image

I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.

Provided by Vino Girl

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold and cut into pieces
3 tablespoons vegetable shortening
5 -6 tablespoons ice water
2 1/2 lbs apples, peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
1/2 cup dried cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 egg white, beaten
1 tablespoon sugar

Steps:

  • PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
  • Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
  • Sprinkle with 1/2 the water and pulse.
  • Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
  • On a floured surface, form the dough into a ball and then flatten into a disk.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
  • FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
  • BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
  • Fold dough into quarters; place on a large baking sheet and unfold.
  • Place filling in the center of the pastry, leaving a 2 1/2 border all around.
  • Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
  • Brush pastry with egg white and sprinkle with sugar.
  • Bake for 25 minutes.
  • Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
  • Cool on baking sheet on a wire rack.
  • Cover and store pie at room temperature.

Nutrition Facts : Calories 242.9, Fat 9.4, SaturatedFat 4.6, Cholesterol 15.3, Sodium 154.2, Carbohydrate 39.5, Fiber 3.9, Sugar 21.7, Protein 2.5

RUSTIC CRANBERRY-APPLE TART



Rustic Cranberry-Apple Tart image

This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Provided by Cindy Velt

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust
2 cups chopped walnuts
½ cup dark brown sugar
2 eggs, divided
¼ cup butter, softened
½ teaspoon vanilla extract
1 (20 ounce) can apple pie filling
½ cup dried cranberries
1 tablespoon water
1 tablespoon Demerara sugar, or as needed

Steps:

  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g

APPLE-CRANBERRY TART



Apple-Cranberry Tart image

If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.

Provided by lutzflcat

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h23m

Yield 4

Number Of Ingredients 13

¼ cup dried cranberries
cooking spray
2 Granny Smith apples, peeled
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 (9 inch) prepared pie crust
1 egg white, beaten
1 tablespoon turbinado sugar, or to taste

Steps:

  • Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
  • Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
  • Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
  • Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
  • Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
  • Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
  • Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times.

Provided by Toby Jermain

Categories     Pie

Time 2h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 17

1 double crust pie crust (MEAN CHEF's Classic Pie Crust, Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
8 -10 granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced
1 cup dried sweetened cranberries (Craisins) or 1 cup dried sweetened sour cherries
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1/4 cup honey
1/2 cup sugar
1 -2 teaspoon ground cinnamon, to taste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
3 tablespoons cornstarch
1/4 cup good brandy
2 tablespoons butter, cut in small pieces
milk or egg wash, for brushing top of crust
sugar, for sprinkling top of crust (preferably coarse sanding sugar) (optional)
chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional)

Steps:

  • *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
  • Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
  • To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
  • Drizzle with brandy, and toss again.
  • Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
  • Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
  • Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
  • Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
  • Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
  • Fold edge under, and crimp decoratively as desired.
  • Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
  • Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
  • Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
  • Check pie, and if browning too fast, cover loosely with aluminum foil.
  • Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
  • Remove from oven, and place pie pan on a wire rack to cool.
  • Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.

RUSTIC PIES/GALETTES



Rustic Pies/Galettes image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 recipe Perfect Pie Dough (1 disk), recipe follows
1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (recommended: cherries, berries, peaches, plums, apricots, pears, apples, rhubarb)
1/2 cup sugar
2 tablespoons flour
Spices and seasonings, to taste (recommended: zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado sugar)
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
  • Serve the warm galette with ice cream.
  • Cook's Note: The same recipe can be made in individual serving sizes.
  • To make pie dough:
  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
  • Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  • Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
  • Rustic Pie/Galette Variations:
  • Almond Apricot: Season the sliced apricots with almond paste or extract.
  • Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
  • All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
  • Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC APPLE CRANBERRY PIE



Rustic Apple Cranberry Pie image

Number Of Ingredients 8

2 (9 inch) Pie Crusts (I used Bob's Red Mill Recipe with Bob's Red Mill Organic All Purpose Flour)
5 cups baking apples, peeled and sliced (I like McIntosh or Cortlands)
1 cup fresh cranberries, whole or chopped
1 cup sugar
1 tsp. cinnamon
1 1/2 Tbsp. all purpose flour
milk to brush on top of pie
sugar to sprinkle on top of pie

Steps:

  • Prepare your pie crust.
  • Preheat your oven to 425 degrees.
  • In a large mixing bowl, toss the sliced apples with the cranberries, sugar, cinnamon and 1 1/2 Tbsp. flour.
  • Prepare the pie, brush with milk and sprinkle with sugar.
  • Bake the pie on a baking sheet for 50-55 minutes or until the crust is light golden brown.
  • (If your crust starts to get dark earlier, cover with foil)
  • Remove from the oven and let cool completely.
  • Serve with freshly whipped cream or ice cream.
  • Enjoy!

RUSTIC APPLE PIE WITH DRIED CHERRIES



Rustic Apple Pie with Dried Cherries image

Provided by Ellie Krieger

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

1/2 cup whole-grain pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium Golden Delicious apples, unpeeled
1 tablespoon lemon juice
1/3 cup dried tart cherries
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
  • Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
  • Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 3 grams

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.

Categories     Fruit     Dessert     Bake     Cranberry     Apple     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
8 tablespoons (about) ice water
For filling
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 large egg yolk
1 teaspoon whipping cream

Steps:

  • Make crust:
  • Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract.
  • Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

Categories     Fruit     Dessert     Bake     Cranberry     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (about) ice water
Filling
3 1/4 pounds Granny Smith apples (about 8 medium), peeled, cored, cut into 1/3-inch-thick slices
1/2 cup dried cranberries
1/4 cup all purpose flour
1/4 cup (packed) dark brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3 tablespoons unsalted butter, cut into 1/2-inch pieces, room temperature

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough ice water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces. Flatten into disks; wrap each disk in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
  • For filling:
  • Position rack in bottom third of oven and preheat to 375°F. Combine apples, dried cranberries, flour, brown sugar, lemon juice, nutmeg and cloves in large bowl. Toss to blend.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into crust, mounding slightly in center. Dot with butter. Roll out second dough disk on floured surface to 13-inch round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively. Cut four 2-inch-long slits in top crust to allow steam to escape.
  • Bake pie 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake pie until crust is golden, apples are tender and juices bubble thickly through slits, about 55 minutes longer. Cool pie on rack. Cut into wedges.

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