Connect Through Cooking - Apple Cranberry Pie
Cranberry Pear & Apple Crumble Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Pear & Apple Crumble. This Cranberry Pear and Apple Crumble mixes large chunks of apples and pears with tart cranberries (either fresh or dried), and tops them with a streusel-like mixture made with flour, brown sugar, ground cinnamon, rolled oats, nuts, and butter. It is oh so good when served warm from the oven with a scoop of vanilla ice cream.
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Apple-Pear Ginger Crumble Pie
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Perfect for the fall when there are so many wonderful fresh apples available.
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead.
Yes, you can leave out the pears, just replace with more apple.
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
You can also find them online.
Pastry fo a single 9 crust pie
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that's what in the house because those are Max's favourite.
3 cups peeled and sliced pears (I used Bartlett pears)
3 tbsp fresh lemon juice
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Ginger Crumble:
3/4 cup rolled oats
1/4 cup all purpose flour
3 tbsp packed brown sugar
2 tbsp finely chopped crystallized ginger
1/3 cup butter, cut into pieces
On a floured surface roll out dough and line a 9 deep dish pie plate.
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently.
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit.
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned.
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future.
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry.
Ingredients
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb lard
1 eggs, stirred slightly
1 tablespoon vinegar
1 cup cold water
Directions
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies.
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Music by Jason Saw (YouTube user Audionautix)
Spiced Apple Pie Recipe
This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Apple Cranberry Pie Filling ~ Small Batch Canning Recipe ~ Holiday Baking and Gifting
#applecranberry #homecanning #canning
This festive recipe is beautiful and has amazing holiday flare. Great for holiday prep or giving as a gift.
10 cups peeled, cored and ½ inch thick sliced apples from about 5 lbs of mixed variety apples
2 cups fresh or frozen cranberries
1 cup water
2 ½ cups apple cider or juice
2 ½ cups sugar
2/3 cups ClearJel cooking starch
Zest of 1 orange
1/8 tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp cinnamon
Pinch of salt
¼ cup bottled lemon juice
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
Ladle hot apple filling into hot pint or quart jars leaving a generous 1 1/4 -1 1/2 headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 25 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recipe Source:
Ultimate Apple Cranberry Pie:
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As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
Clear Jel for canning:
Roots & Branches Multi Use Canner:
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Ball Blue Book:
All New Ball Book:
Food In Jars:
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Amish Canning Cookbook:
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Ball Freezer Jars:
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Enjoy!
xo~Carol
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CRANBERRY GINGERSNAP PIE : SEPTEMBER PIES DAY 25
This is one of the most beautiful things to ever come out of my kitchen! And it's also delicious and the perfect thing to bring to a holiday party!
Recipe:
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
Mom - Megan
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