How To make Gingered Apple Cranberry Pie
Pastry for 9" double crust 5 lg Tart apples *
1/3 c Crystallized ginger -
Finely chopped 1 c Fresh cranberries -
Coarsely chopped 1 Lemon; finely grated zest
3 tb All-purpose flour
1 c Sugar
1/2 ts Ground allspice
3 tb Unsalted butter; in bits
2 tb Heavy cream (to 3 tbsp)
1 tb Demerara sugar OR
Raw sugar (to 2 tbsp) Lemon Whipped Cream ** * Pippin, Granny Smith, or McIntosh suggested. Preheat oven to 425F degrees. Peel, core, and thinly slice apples, lengthwise. On a lightly floured surface, roll out the larger pastry portion into an 11-inch round. fit carefully into a 9-inch pie pan. Trim the pastry so
there is about 1 inch overhang. Fold the overhang under and press it down against the pan rim. Roll out the remaining pastry into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside. In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt, and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, piling it high in the center. Dot with the butter. Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top. Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with demerara or raw sugar. Bake for 15 minutes. Reduce heat to 350F degrees and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer. Transfer to a rack to cool. Serve slightly warm or at room temperature. Accompany with the Lemon Whipped Cream. Serves 8-10. ** Recipe included. NOTE: This pie tastes best when slightly warm, but it can be baked 3 or 4 hours in advance and served at room temperature. Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3. Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996. -----
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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.
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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!
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Fresh Turkey pot pie with cranberry, apple, raisin, and candied ginger chutney
Thanksgiving dinner in a pie. How ingenious is that!
How to Make Caramel Apple Cranberry Pie | Dessert Recipes | Allrecipes.com
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In this video, we'll show you how to jazz up a plain apple pie for the holiday season. This recipe uses a pre-made pie dough for convenience, but you can surely make your own! Sliced apples are cooked with butter, vanilla, cinnamon, and sugar-making a delicious caramel sauce. To add a hint more of sweet and tart, dried cranberries are mixed in! As a bonus, we show you how to make a simple lattice top crust.
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Ginger Pear Cranberry Sauce -- Thanksgiving Holiday Cranberry Sauce Recipe
Learn how to make a Ginger Pear Cranberry Sauce recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Ginger Pear Cranberry Sauce Thanksgiving recipe!
Amazing Apple Crumble Pie
This apple crumple pie has the most delicious juicy apple pie filling busting with flavor topped with a crisp, flavorful crumble all in a perfect flaky butter crust. What's not to like?? This perfect fall dessert is low stress, high reward, and guaranteed to disappear in a flash.
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