Best Individual Cranberry Apple Deep Dish Pies Recipes

DEEP DISH CRANBERRY APPLE PIE

Steps:

• Combine flour, baking powder, and salt
• Cut in margarine until mixture resembles coarse crumbs.
• Add combined egg and milk to flour mixture.
• Stir in cheese.
• Form into a ball.
• Roll 2/3 of dough into a 15 inch square on a lightly flourd surface.
• Line an 8 inch square baking dish with dough.
• Flute edges
• Combine flour, sugar, and cinnamon.
• Toss with apples and cranberries.
• Spoon into pastry dough shell.
• Dot with margarine.
• Roll out remaining dough to a 12 inch square.
• Cut into 1/2 inch strips.
• Place on top of fruit in a lattice pattern.
• Press to seal edges.
• Bake at 400* for 30 min.

APPLE CRANBERRY RAISIN PIE

Steps:

• On a lightly-floured surface, roll out half of the pastry and line a 9" pie plate.
• In a saucepan, combine the cranberries, sugar, 2 tablespoons of the water, cinnamon and salt.
• Cook over medium heat for about 10 minutes or until the cranberries pop.
• Stir in the apple slices and raisins.
• Combine the corn starch and remaining water and blend into the cranberry mixture.
• Cook, stirring, for about 5 minutes or until thickened slightly.
• Spoon the filling into the pastry-lined pie plate.
• Roll out the remaining pastry and place on top of the pie, leaving a 1" overhang.
• Trim the edges.
• Tuck the overhang under the bottom crust and press together to form a rim.
• Flute the rim.
• Cut steam vents in the top of the pie and bake in a 400 degree F oven for about 35 minutes or until the crust is golden.

CRANBERRY-APPLE PIE

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
• In a medium bowl combine the apples with whole cranberry sauce.
• In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
• Add the apple mixture; mix until completely combined.
• Mix in nuts (if using).
• Transfer to the crust-lined pie plate.
• Cover with remaining pastry then crimp the edges.
• Cut 2-3 slits in the top of the pastry.
• Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
• Place the pie onto a baking sheet to prevent any spills.
• Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
• CRUMB TOPPING:.
• 1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
• In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
• Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).

INDIVIDUAL CRANBERRY APPLE DEEP-DISH PIES

Steps:

• In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal.
• Add the shortening and blend the mixture until it resembles meal. Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough. Shape the dough into a ball.
• The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days. The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
• Preheat the oven to 450 degrees F.
• In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently. Divide the filling among 8 individual pie tins or soufflé cups.
• On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick. Cut out 8 rounds 1/3 inches larger than pie tins or soufflé cups and cut 1 slit in the middle. Put a pastry round on top of each cup and brush with milk and sprinkle with sugar.
• Pressing with the tines of a fork, seal the pastry to the rim of the cups. Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes. Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.