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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Cranberry Apple Pie
This Cran-Apple pie has the perfect combination of sweet and tart flavors.
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Easy Slow Cooker Cranberry Apple Pie Cobbler
Here is what you'll need!
Slow Cooker Cranberry Apple Pie Cobbler
Serves: 8-10
INGREDIENTS
1 14-ounce can of cranberry sauce
1 21-ounce can of apple pie filling
1 box yellow cake mix
½ cup butter
Vanilla ice cream (optional)
PREPARATION
Pour cranberry sauce and apple pie filling into a slow cooker and evenly spread across the bottom.
Pour cake mix into slow cooker in an even layer over apples and cranberry.
Slice stick of butter into 8 slices and evenly distribute over cake mix.
Cover and cook on high for 2 1/2 hours.
Scoop directly from slow cooker into serving dishes.
Serve with a scoop of ice cream.
Enjoy!
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Easy Apple/Cranberry Crumble Pie
Looking for an easy and delicious fall dessert for Thanksgiving? This Apple Cranberry Crumble Pie is sure to please. Filled with juicy apples, plump cranberries, and warm cinnamon spice, it combines some of my favourite fall flavours in one perfect pie. The best part is that it is so simple to make, even a beginner baker will have no trouble trying their hand at pie-making. To simplify things, I am using a store-bought pie crust and topping the pie with a delicious buttery oat crumble.
For full recipe visit my blog:
More delicious Fall Recipes:
Cinnamon Apple Cake:
Easy Pumpkin Pie:
Cranberry Lemon Bundt Cake:
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Pie Plate:
Glass Mixing Bowls:
Cinnamon:
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Ingredients:
1 Pillsbury Refrigerated Pie Crusts
Filling:
5 cups (1 kg) peeled and sliced baking apples (see note)
1 cup (115 g) fresh or frozen cranberries
1 tablespoon (15 ml) fresh lemon juice
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons (12 g) all-purpose flour
Crumble:
1 cup (100 g) regular rolled oats
2/3 cup (100 g) all-purpose flour
1/3 cup (70 g) packed light brown sugar
1 1/2 teaspoon ground cinnamon
6 tablespoons (90 g) unsalted butter, melted
Notes: I like using a combination of two apples, Granny Smiths and Honey Crisps.
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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.**
Cranberry Apple Pie - Recipe - US Cranberries India
Cranberry Apple Pie, a recipe full of fresh fruit flavors, is a wondrous holiday dessert. The tangy flavor of Cranberries and sweetness of Apples make this treat a must-try. Like, share and subscribe for more such recipes.
Cranberry Apple Pie | Apple Pie | Pies | Pie Recipe | Apple Pie Recipe | Recipes | Cranberries Benefit | Cranberries | Recipes at home | Easy Recipes | Healthy Recipes | Cooking.
Ingredients
1 1/4 cup Refined Flour
3/4 cup butter
1/4 tsp Salt
1 tbsp Chilled Water
3 Apples
1/2 Cranberries
2 tsp Cinnamon Powder
1/2 cup Castor Sugar
Bake @180 Degree Celsius for 40-50 mins
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