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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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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How to make Apple Cranberry Crumb Pie
Tangy Apples, tart cranberries and a sweet crunchy crumb topping makes for a delightful harmony of flavors in this easy to make pie. If you're not a cranberry fan, or they're not in season, you can substitute with your favorite berries. Serve warm with vanilla ice cream. This classic crumb pie is always a crowd pleaser any time of the year!
Apple Cranberry Crumble Pie | Slow Living Kitchen
Welcome to Hand & Harvest! I strive to live a slow and more traditional lifestyle while I find God in the ordinary and show the beauty in the mundane.
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This apple cranberry crumble pie is the perfect thanksgiving table centerpiece! Its the perfect combination of tart cranberries and sweet apples, you wont regret making it! You can even make the dough ahead of time and freeze it for when your ready. Give it a try!????
????Apple Cranberry Crumble Pie????
(Recipe from joythebaker.com)
Ingredients
For the Crust:
·2 1/2 cup all-purpose flour
·2 tablespoons granulated sugar
·3/4 teaspoon salt
·1 cup (2 sticks) unsalted butter, cold, cut into cubes
·1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry
For the Filling:
·about 2 lbs apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith and Honey Crisp (about 5 apples)
·1 heaping cup fresh cranberries
·1 Tablespoon freshly squeezed lemon juice
·1/4 cup light brown sugar, packed
·1/4 cup granulated sugar
·1/2 – 1 1/2 teaspoons ground cinnamon
·1/4 teaspoon nutmeg, preferably fresh grated
·1/4 teaspoon salt
·2 Tablespoons unsalted butter
·1 Tablespoon plus 1 teaspoon cornstarch
For the Crumble:
·1/2 cup all-purpose flour
·1/2 cup packed light brown sugar
·1/3 cup old-fashioned oats
·1/2 teaspoon ground cinnamon
·1/4 teaspoon freshly grated nutmeg
·1/4 teaspoon ground ginger
·1/4 teaspoon salt
·4 tablespoons cold unsalted butter, cut into cubes
Instructions
1.* This pie crust recipe makes a top and bottom crust, but we'll only need one bottom crust. Just wrap and freeze the other disk of dough for future use
2. To Make the Crust: To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
3. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. We'll only need one disk of dough for this recipe. The other can be wrapped well and frozen.
4. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round.
5. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filing.
6. To Make the Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.The mixture will release at least 1/2 cup of liquid.
7.In a small saucepan over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized.
8. Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of it have disappeared.
9. Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.)
10. Transfer the apple and cranberry mixture to the pie shell.
11. To make the Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.
12. Sprinkle the crumble over the apple and cranberry mixture. Place in the refrigerator to chill while the oven preheats.
13. Place a rack in the middle of the oven and preheat oven to 400 degrees F. Place pie of a rimmed baking sheet and bake for 45 minutes, until the edges bubble and the apples are cooked through. (I placed aluminum foil on top of the pie for about the first half of the baking time so it didnt get too brown.)
14. Allow to cool for at least an hour before serving. Serve with ice cream if desired and enjoy!
#applec ranberry pie #slow living #slow living baking #apple pie
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.**
Apple Cranberry Crumble Pie (Gluten-Free + Vegan-Friendly)
Apple Cranberry Crumble Pie – This Apple Cranberry Pie with crumble topping is what dreams are made of. (Gluten-Free + Vegan-Friendly!)
GET THE FULL RECIPE + MORE IDEAS (including the vegan version) HERE: