Best Apple Cranberry Currant Pie W Lemon Nutmeg Crust Recipes

APPLE CRANBERRY PIE

Steps:

• Prepare my pie crust recipe through step 5.
• Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, pizza cutter, or this fun ribbon cutter, cut strips 1 or 2 inches wide. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. See recipe notes for making the braid or apple shapes! (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or crumble topping (from apple crumble pie) or streusel topping (from peach pecan crisp) would be great as well.)
• Lightly brush the top of the pie crust with the egg wash mixture.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

APPLE-CRANBERRY CRUMB PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and toss them with the sugar mixture, making sure all of the apples are thoroughly coated. Add the dried cranberries, mixing well to ensure they are fully incorporated into the apple mixture. Place the apple mixture in the pie shell, distributing it evenly. Sprinkle the cinnamon-sugar crumb topping over the apple-cranberry filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the topping. If the topping is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longerwithout browning the topping too much. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Apple-Cranberry Crumb pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
• When baking pies, oven racks should be set at midlevel, in the center, during the baking process so that the entire pie bakes through evenly (in other words, to ensure your crust and filling are finished baking at the same time and you don't end up with crispy crust and undercooked filling). Rotating your pies 180 degrees halfway through the cooking time will also help ensure an evenly baked golden brown crust.

CRANBERRY APPLE SHEET PIE

Steps:

• Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Steps:

• 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
• 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
• 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
• 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

CRANBERRY APPLE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

APPLE, CRANBERRY, CURRANT PIE W/ LEMON-NUTMEG CRUST

Steps:

• Crust: Combine flour, sugar, salt, zest, nutmeg & butter in food processor. Blend until mixture resembles coarse meal. Add lemon juice as a stream with motor on & process until moist clumps form. Gather dough into 2 balls, flatten into disks. Wrap each disc in wax paper and refrigerate for at least 30 minute.
• Position oven rack in lowest third of oven & preheat to 400°F Roll out 1 disc of dough to 12 inch round and place in 9 in pie dish. Trim to leave 1/2 inch overhang.
• Pie Filling: Combine all ingredients (except 1 T sugar) and spoon into crust.
• Roll out 2nd dough disk to 12-inch round and place atop pie filling. Crimp edges decoratively. Cut several slits to allow steam to escape. Sprinkle w/ remaining sugar.
• Bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes. Cool 20 minutes before serving.