Cranberry Apple Crisp| Emeril Lagasse
The combination of juicy apples, tart cranberries, and a buttery oat topping make this crisp an extra delicious way to celebrate the flavors of the season.
CRANBERRY APPLE CRISP OAT TOPPING
SERVES 10 TO 12
4 large (about 2 pounds), sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces
1 pound fresh cranberries, rinsed and dried
1 cup roughly chopped walnuts
1 1/2 cups granulated sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1 1/2 cups rolled oats
1 1/2 cups packed light-brown sugar
3/4 cup all-purpose flour
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups grated white cheddar
Vanilla ice cream, as accompaniment
Preheat the oven to 375 degrees.
In a large bowl, combine apples, cranberries, walnuts, sugar, orange juice, orange zest, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, and toss well to combine. Transfer to a 9-by 13-inch baking dish placed on a rimmed baking sheet. Set aside.
In a separate bowl, combine oats, brown sugar, flour, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg. Using your hands, combine butter into the dry ingredients until mixture resembles coarse crumbs.
Sprinkle crumb mixture evenly over fruit and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until bubbly and apples are tender, 35 to 40 minutes. Remove from oven and sprinkle cheese evenly over the top. Return to oven and bake until the cheese is bubbly, about 6 minutes.
Remove from oven and let rest 10 minutes before serving with vanilla ice cream.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to Make Apple-Cranberry Pie
David's Recipes - Looking for a new holiday dessert idea? How about some Apple-Cranberry Pie topped with a lattice crust! David Venable not only shows you how to make his Apple-Cranberry Pie, but also gives you some tips on how to master the lattice method. For all of the tools that David uses in his kitchen:
It seems that everyone has a recipe for apple pie, but what about Apple-Cranberry Pie? It’s sweet and tart all at the same time. I’ll build it with a lattice crust, making it the perfect pie for the holidays. If you’re uncomfortable building the lattice on top of the pie, you can actually grab a cookie sheet put some parchment paper on it and build the lattice crust right there. Pop it into the freezer for about 5 minutes. Once it’s solid, you can transfer it. If you have extra apples, you may want to try my Apple Cinnamon Roll Bread Pudding. It makes a terrific breakfast. You can find all my recipes on QVC.com and you can find my How-To videos on YouTube.
Apple-Cranberry Pie
Ingredients:
1 (2-count) package pre-made, refrigerated pie crusts
Zest of 1 orange
2 Tbsp melted butter
1/2 cup white sugar
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
7 Granny smith apples (about 3 lbs) peeled, cored, and sliced 1/4 thick
2/3 cup dried cranberries
1 egg + 1 Tbsp water, for egg wash
3 Tbsp Turbinado sugar
Preparation:
1) Position an oven rack on the lower level and preheat to 425°F. Place 1 pie crust in a lightly greased 9 pie plate. Press firmly against sides and bottom.
2) Place the orange zest, butter, and both sugars in a large mixing bowl. Add the flour, cinnamon, nutmeg, and salt and mix until evenly incorporated. Add the sliced apples and cranberries into the bowl and gently toss until all the apples are evenly coated. Spoon the mixture into the crust-lined pie plate, tightly packing and mounding the apples slightly.
3) Brush the egg wash along the pie crust. Form the lattice crust (method follows) and press to seal it to the pie crust, trimming any excess dough. Brush the egg wash all over the lattice dough and around the edges. Sprinkle the Turbinado sugar over the top of the pie and bake for 20 minutes.
4) Reduce the oven temperature to 375°F. Cover the edge of the crust with 2 wide strips of foil to prevent excessive browning and continue baking for 40–50 minutes, or until the apples are fork tender. Cool on a wire rack at least 2 hours before serving.
5) To prepare a lattice crust, place the round store-bought dough onto a lightly floured surface. Lightly flour your hands and smooth the dough surface with a circular motion.
6) Cut the dough into 3/4 thick strips. Place vertical strips of dough over the filling, spaced evenly, across the pie. Use longer strips for the center and shorter strips for the edges. Allow a little of the ends to hang over both sides of the crust.
7) Starting with the strip on your left, lift up and fold the dough back halfway. Repeat with every other strip. Place a strip of dough horizontally across the center of the pie. Return the folded strips to their original position so they cross over the horizontal strip.
8) Now lift up the second strip on your left and fold it back halfway. Repeat with every other strip. (You should be lifting the opposite strips that were folded before.) Place a second horizontal strip, evenly spaced, below the first horizontal strip. Return the folded strips to their original position.
9) Repeat the process until you have covered the bottom half of the pie. Then, turn the pie around and repeat with the other half.**
How to Make an Apple Cranberry Pie | Wilton
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Learn how to make a delicious homemade apple cranberry pie with Chef Maya-Camille Broussard of Justice of the Pies! She is sharing her delicious apple cranberry pie recipe just in time for your fall baking. This flavorful pie recipe is perfect for a Thanksgiving dessert or an autumn feast. Check out the full recipe below!
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APPLE CRANBERRY PIE RECIPE BY CHEF MAYA-CAMILLE BROUSSARD:
Ingredients:
• 3-4 rolls of pre-made crust OR your favorite pie crust recipe
• 6 Granny Smith Apples (4-4 1/2 cups)
• 4 TBSP unsalted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup all-purpose, unbleached flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup cranberry sauce (with whole berries)
• 1 large egg plus 1 TBSP water for egg wash
• All-purpose, unbleached flour for dusting
Instructions
1. Preheat oven to 350°
2. Peel, core and slice the apples.
3. In a large heavy-bottomed pot, melt the butter on medium heat
4. In a large bowl, combine the apples, sugar, flour and seasonings until the apples are well coated with the dry ingredients.
5. Pour the contents of the bowl in to the pot with the melted butter and stir, while allowing the butter to macerate with the flour mixture and the apples. If your mixture starts to stick to the pot as it heats up, feel free to add a little bit of water (no more than 1/8th cup).
6. Fold in cranberry sauce, turn off the heat and allow the apples to cool.
7. Line a 9” pie plate with pie crust.
8. Using “crust” cutters, cut out shapes for the top of the pie. Set side.
9. Place apple filling into the crust-lined pie plate.
10. Place first layer of crust cut-outs onto the outer perimeter of the pie. Before placing another later of crust cut-outs on top of that, lightly brush an egg wash onto the first layer (and every subsequent layer.) This helps the crust cut outs to stick to each other.
11. Place on a baking sheet and place in the oven for 35-45 minutes or until the pie has baked to a beautiful, golden brown color.
12. Allow the pie to cool for 10-15 minutes before enjoying!
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Crumble Topping Recipe for ANY FRUIT PIE!
CRUMBLE TOPPING RECIPE // CRAZYFORCRUST.COM
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This recipe for crumble topping is the perfect crumble for any pie recipe. You can even make it for muffins or coffee cake!
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
INGREDIENTS
12 tablespoons unsalted butter
2/3 cup sugar (brown or white or a combination)
1 1/2 cups all-purpose flour
INSTRUCTIONS
Grate cold butter into a large bowl. Alternately, you can dice it small.
Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.
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How to Make Mom's Cranberry Apple Pie | Pie Recipes | Allrecipes.com
Cranberries and apples go perfectly together in this pie recipe! Fruit is filled to the brim of this flaky crust, then topped with sugar. This sweet treat is full of fresh fruit flavors, pairing well for the Fall season. Get the recipe for Mom’s Cranberry Apple Pie:
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Apple-Cranberry Streusel Pie - American Lifestyle TV
Sure, apple pie is delicious—but after eating it all season long we welcome any variation that can spice up the holiday table. This apple streusel features tart cranberries and creamy tapioca in the filling for decadence in every bite. Just add a scoop of honey camembert ice cream and you’re good to go!
Ingredients:
For the crust
1 cup all-purpose flour
¼ teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter,
cut into small bits
1 ½ tablespoons solid vegetable shortening
3 tablespoons very cold water
½ teaspoon apple cider vinegar
For the filling
- 5 cups sliced, peeled, and cored, medium-tart baking apples (Empire, Rome, or Northern Spy) - about 5 medium
- 1 cup fresh or frozen cranberries (do not thaw)
- 2/3 cup white granulated sugar
- 2 tablespoons instant tapioca
- 2 tablespoons all-purpose flour
For the streusel
- 8 tablespoons (1 stick) unsalted butter, cut into small bits
- ½ cup all-purpose flour
- ¼ cup packed dark brown sugar
- 2 tablespoons white granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions:
The crust
1. Mix together the flour and salt, then cut in the butter and shortening with a pastry cutter or a fork until the it resembles coarse cornmeal.
2. Stir together 3 tablespoons of cold water and vinegar. Add it to the flour mixture, and stir with a fork until a smooth dough forms, adding more cold water in ½-tablespoon increments if needed.
3. Form the dough into ball, dust it with flour, and roll it into an 11-inch circle.
4. Center a 9-inch pie plate on the crust and trim and crimp the edge.
The filling
1. Mix the apples, cranberries, white sugar, tapioca, and flour in a large bowl. Set aside for 10 minutes.
2. For the streusel topping, combine butter, flour, brown sugar, white sugar, cinnamon, and salt in a food processor until crumbly.
3. Pour the filling into the prepared crust. Crumble and sprinkle the streusel evenly over the filling.
4. Bake the pie for about 20 minutes at 375°F. Reduce oven temperature to 350 and continue baking until the streusel is lightly browned and the filling is bubbling underneath (about 40 minutes). If the streusel starts to brown too deeply, place a loose sheet of foil over the pie. Let cool before slicing.
Note: This pie will remain fresh if covered tightly with plastic wrap, left on the counter for up to 2 days.
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