Best Apple Cranberry Cutout Pie Recipes
APPLE CRANBERRY SLAB PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. It's so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice 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. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-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. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.
APPLE CRANBERRY PIE
Cranberries, apples, cinnamon spice, and a buttery homemade pie crust makes this apple cranberry pie one of my favorite fall recipes.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 11
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.
CRANBERRY APPLE PIE
New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g protein.
MOM'S CRANBERRY APPLE PIE
This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.
Provided by SaraSunshine
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
- Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
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Apple cranberry cutout pie is a unique and delicious take on traditional apple pie. The addition of tangy cranberries adds depth and complexity to the flavors, making it perfect for the holiday season or any occasion. This article will explore the history of the apple cranberry cutout pie, typical ingredients and tools used in the recipe, and some tips for making the most delicious and visually appealing pie you can.
History
The exact origin of the apple cranberry cutout pie is unknown, but it likely evolved from regional variations of classic apple pie recipes. Cranberries have long been a staple in New England cuisine, and apple pie is a classic American dessert often associated with Thanksgiving and other holidays. Incorporating cranberries into apple pie is a natural evolution of these regional flavors.
Ingredients
Crust
- All-purpose flour
- Salted butter
- Sugar
- Cold water
Filling
- Apples (such as Granny Smith, Honeycrisp, or Golden Delicious)
- Fresh or frozen cranberries
- Brown sugar
- Lemon juice
- Cinnamon
- Nutmeg
- Cornstarch
- Salt
- Butter
Tools
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Vegetable peeler or apple corer
- Large spoon or spatula
- Pie dish
- Cookie cutters (optional)
- Egg wash brush (optional)
- Oven
Preparation
Before you begin, make sure you have all the necessary ingredients and tools. Preheat your oven to 375°F and cover a baking sheet with parchment paper. Begin by preparing the crust, as it needs time to chill while you make the filling.
- Cut butter into small pieces and add to flour mixture (using pastry cutter or food processor) with sugar and a pinch of salt until the mixture becomes crumbly.
- Add cold water and mix until the dough just comes together. Divide dough in half and wrap each half in plastic wrap. Refrigerate at least 30 minutes.
- Peel and thinly slice apples. In a mixing bowl combine apples with cranberries, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch and salt. Mix until fruit is evenly coated.
- Roll out one half of the chilled dough on a well-floured surface until it is large enough to cover the bottom and sides of your pie dish. Place the dough into the dish and trim the edges. Add fruit filling to the dish.
- Roll out the remaining dough and use cookie cutters to create cutout shapes if desired. Place the cutouts on top of the fruit filling to create a decorative top crust. Brush with egg wash if desired.
- Bake in preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling. Allow the pie to rest for at least 15 minutes before cutting and serving.
Tips
- Use a mix of tart and sweet apples for the best flavor and texture.
- Do not overmix the dough or it will become tough.
- To prevent a soggy crust, preheat the baking sheet before placing the pie dish on it.
- Decorative cutouts can be made using any shape or size cookie cutter. Just make sure to cut them before placing them on top of the pie.
- If the crust is browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Conclusion
The apple cranberry cutout pie is a delicious and visually stunning dessert that anyone can make. With the right ingredients, tools, and preparation tips, you can create a pie that will impress your family and friends. Whether you serve it during the holidays or on any occasion, this pie is sure to become a favorite among your loved ones. So go ahead and give it a try today!
Apple cranberry cutout pie is a delicious and perfect dessert for any occasion. This pie has a crisp pastry shell and a tangy and sweet filling. Making a perfect apple cranberry cutout pie requires some tips and tricks that can help you create a pie that is visually appealing and full of flavor. In this article, we will discuss some valuable tips that can help you make the perfect apple cranberry cutout pie.
Tip 1: Choose the Right Apples
The type of apples you choose to use in your apple cranberry cutout pie can make a huge difference. Choose a firm, tart apple such as Granny Smith, Honeycrisp or Braeburn. Avoid using sweet apples as they tend to become too soft and will not hold their shape during baking.
Tip 1.1: Precook the Apples
To prevent the apples from being too mushy and soft, precook them before adding them to the filling. You can cook the apple slices in a frying pan with butter and cinnamon until they are barely tender. This will also allow you to adjust the sweetness level and ensure that the apples have a great texture.
Tip 2: Use Fresh Cranberries
When making apple cranberry cutout pie, using fresh cranberries is always the best option. Fresh cranberries have a bright, tangy flavor that can complement the sweetness of the apples. Using dried cranberries can make the pie too sweet and heavy.
Tip 2.1: Sweeten the Cranberries
Fresh cranberries are naturally tart, so it is important to sweeten them to balance the flavors. You can simply toss them with sugar or make a syrup using sugar and water to coat them. Adding a bit of orange zest or juice can also add a new depth of flavor to the cranberry filling.
Tip 3: Use a Good Pastry Recipe
The pastry shell is the foundation of your apple cranberry cutout pie, so it is crucial to use a good pastry recipe. The pastry should be flaky, tender, and lightly sweetened. There are many pastry recipes available online that you can try, but it is best to stick to a basic recipe for this pie.
Tip 3.1: Chill the Pastry Dough
Chilling the pastry dough before rolling it out will make it easier to work with and will prevent it from shrinking during baking. Wrap the dough in plastic wrap and chill it for at least an hour before rolling it out.
Tip 3.2: Use a Pastry Cutter
Cutout pies require a unique design that can be achieved with a pastry cutter. A pastry cutter will help you create a lattice top, geometric shapes and other intricate designs that can make your pie stand out.
Tip 4: Consider Using Spices
Using spices can add warmth and depth to your apple cranberry cutout pie. Consider using cinnamon, nutmeg, ginger, and cardamom in your recipe. These spices will complement the tartness of the cranberries and bring out the sweetness of the apples.
Tip 4.1: Add Spices to the Pie Filling
Add the spices to the pie filling along with the apples and cranberries so that they can infuse the filling with their flavor as it cooks.
Tip 4.2: Sprinkle Spices over the Pie Top
You can also sprinkle some cinnamon or nutmeg over the top of the pie before baking it to add a touch of flavor to the crust.
Tip 5: Keep an Eye on the Pie
Baking a perfect apple cranberry cutout pie requires proper timing and temperature. It is essential to keep an eye on the pie as it bakes to prevent it from burning or becoming overcooked.
Tip 5.1: Cover the Pie
If you notice that the pie crust is browning too quickly, cover the pie with foil to prevent it from burning. This will also help the pie cook more evenly.
Tip 5.2: Check the Temperature
Check the temperature of the pie using a meat thermometer to ensure that the inside has reached 190°F. If the temperature is lower, continue baking it until it reaches the desired temperature.
Conclusion
By following these valuable tips, you can make a perfect apple cranberry cutout pie that will be the star of any occasion. Choosing the right apples, using fresh cranberries, making a good pastry recipe, adding spices, and keeping an eye on the pie can help you create a pie that is visually appealing and full of flavor.