How To make Cherry Cranberry Pie

Cranberry Apple Pie with Baker Bettie

Cranberry Apple Pie has quickly become my favorite Thanksgiving Pie or fall celebration dessert in general. The tartness of the cranberries are exactly what apple pie needs to kick it up a notch! And throw in some warming spices and a pop of orange zest and you are on your way to a symphony of holiday flavors!

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0:00 Intro
0:06 How to Make the Pie Pastry
1:10 Rolling Out the Pie Pastry
1:34 Making Cranberry Apple Pie Filling
2:19 Assembling the Pie
2:42 Temperature & Time for Baking
3:00 Outro
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INGREDIENTS
FOR THE CRUST
-360 grams (3 cups) all-purpose flour
-5 grams (1 teaspoon) kosher salt
-170 grams (12 tablespoons, 1 1/2 sticks) unsalted butter, cold
-60 grams (6 tablespoons) shortening
-115-168 grams (8-12 tablespoons, 120-180 milliliters) ice water

FOR THE FILLING
-700 grams (1 1/2 pounds) sliced apples (peeled or unpeeled, this is the amount going into the pie so account more weight when purchasing, I like to use granny smith, honeycrisp, golden delicious are all good)
-200 grams (2 cups) fresh or frozen cranberries
-200 grams (1 cup) granulated sugar
-30 grams (1/4 cup) cornstarch
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1 Tablespoon orange zest
-30 grams (2 tablespoons) orange juice
-2 Tablespoons (30g) unsalted butter, cold and cubed

TO TOP THE PIE
-1 egg
-1 tablespoon water
-2 tablespoons granulated or turbinado sugar
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Claire Saffitz Makes Cherry Pie | Dessert Person

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How To Make Cherry Pie With Claire Saffitz | Dessert Person

Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.

#ClaireSaffitz #Baking #CherryPie

Sour Cherry Pie
Special Equipment
Cherry Pitter, 9-inch pie plate

Ingredients
Flaky All-Butter Pie Dough, Almond Variation (Pg 337)
All-purpose flour, for rolling out
8 cups fresh pitted sour cherries (2.5 lb / 1.12kg), from about 3 pounds (1.36kg)
1 1/4 cups granulated sugar (8.8 oz / 250g)
5 tablespoons cornstarch (1.6 oz / 44g)
2 teaspoons finely grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon almond extract
1 large egg, beaten
Demerara sugar, for sprinkling the top

0:00 Start
0:20 Intro to Sour Cherry Pie
0:45 Dessert Person Animation/Jingle
1:04 Honey Sponsorship
1:19 Growing up with Sour Cherry Pie
1:47 Ingredients & Special Equipment
2:58 Mix The Filling
6:04 Honey
6:53 Roll out The Crust
11:42 Assemble The Sour Cherry Pie
17:24 Baking Instructions
18:00 Swap Comes In / Cool & Serve
19:48 Second Cat Appears

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Animation Credits:
Character Designer/Animator: Jack Sherry
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Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

How to Make Cranberry Apple Pie

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Homemade Cherry Filling for Pies, Desserts and More

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INGREDIENTS
1.5 pounds (680 g) fresh cherries , un-pitted (about 5 cups) or 4 cups pitted
1 cup (240 ml) water
1/4 cup (50 g) sugar , or more to personal taste
1 Tablespoon (15 ml) fresh lemon juice
SLURRY FOR FILLING
2 Tablespoons (30 ml) water
2 Tablespoons (30 ml) cornstarch

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How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell

It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!

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RECIPES IN THIS EPISODE:
All Buttah Pie Dough:
Roasted Blueberry Pie:
Peach Butter Slab “Hydrangea” Pie:
Black Bottom Cherry Sunflower Pie:
Epic Single Crust Apple Pie:
Apple Dumplings:
Concord Grape Meringue Pie:
Apple Cranberry Swirl Pie:
Jammy Hand Pies:
Pineapple Tarte Tatin:
Streusel for Pies:

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LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Superberries Aroniaberry Cranberry Nantucket Pie Recipe | Chokeberry Recipe

We added Superberries Frozen Aroniaberries to the traditional Cranberry Nantucket Pie Recipe for a double berry deliciousness. After pie was baked, we drizzle it in Aroniaberry Dessert Sauce and topped it with whipped cream. Get the recipe on superberries.com/aronia-cranberry-pie