Best Rustic Apple And Dried Cranberry Pie Recipes

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APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times.

Provided by Toby Jermain

Categories     Pie

Time 2h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 17

1 double crust pie crust (MEAN CHEF's Classic Pie Crust, Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
8 -10 granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced
1 cup dried sweetened cranberries (Craisins) or 1 cup dried sweetened sour cherries
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1/4 cup honey
1/2 cup sugar
1 -2 teaspoon ground cinnamon, to taste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
3 tablespoons cornstarch
1/4 cup good brandy
2 tablespoons butter, cut in small pieces
milk or egg wash, for brushing top of crust
sugar, for sprinkling top of crust (preferably coarse sanding sugar) (optional)
chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional)

Steps:

  • *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
  • Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
  • To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
  • Drizzle with brandy, and toss again.
  • Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
  • Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
  • Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
  • Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
  • Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
  • Fold edge under, and crimp decoratively as desired.
  • Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
  • Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
  • Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
  • Check pie, and if browning too fast, cover loosely with aluminum foil.
  • Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
  • Remove from oven, and place pie pan on a wire rack to cool.
  • Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.

RUSTIC APPLE-CRANBERRY PIE RECIPE



Rustic Apple-Cranberry Pie Recipe image

No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.

Provided by Yvonne Ruperti

Categories     Dessert     Desserts     Fruit Desserts     Pies     Tarts     Pie

Time 2h30m

Yield 8

Number Of Ingredients 13

For the Crust:
1 1/4 cups (6 1/4 ounces) all purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
8 tablespoons (4 ounces) cold unsalted butter, cut into small cubes
2 to 3 tablespoons ice water
For the Filling:
24 ounces (about 4 to 5 medium) baking apples such as Granny Smith, Golden Delicious, or Gala, peeled and cored, sliced into 1/2-inch wedges
1/2 cup fresh cranberries
1/4 cup (1 3/4 ounces) granulated sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1 tablespoon (1/2 ounce) unsalted butter

Steps:

  • For the Crust: Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see notes) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.

Nutrition Facts : Calories 276 kcal, Carbohydrate 37 g, Cholesterol 34 mg, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, Sodium 136 mg, Sugar 16 g, Fat 13 g, ServingSize Serves 6, UnsaturatedFat 0 g

EASY RUSTIC APPLE PIE



Easy Rustic Apple Pie image

Buttery, flaky pie crust, wrapped by hand around a delicious apple pie filling. The perfect homemade apple pie served for dessert at a holiday dinner or just because!

Provided by Mindy

Categories     Desserts

Time 1h35m

Number Of Ingredients 17

1 1/4 Cups All-Purpose Flour
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/2 Cup butter, cold, cut into 1/2 inch cubes
3-4 Tablespoons Ice Water
4 Medium Apples, Fuji, Honeycrisp, Granny Smith, peeled. cored. sliced
1/2 Cup Dried Cranberries, optional
1/2 Teaspoon cinnamon
2 Teaspoons lemon juice
1/2 Teaspoon Vanilla Extract
1/2 Cup brown sugar
1/4 Cup Sugar
1/8 Teaspoon Salt
2 Tablespoons Cornstarch
1 Tablespoon butter, cut into small pieces
1 egg, beaten
1 Tablespoon Sparkling Sugar

Steps:

  • Add the ice water, one tablespoon at a time, over the flour mixture.
  • Pulse or stir the mixture until large clumps form.
  • When the dough begins to hold together, lay it on large piece of plastic wrap and use the wrap to for the dough into a ball. Flatten out the ball into a disc shape and cover completely with the plastic wrap.
  • Refrigerate for 30 minutes before using.
  • Preheat oven to 400 degrees.
  • In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples.
  • Place the filling in the center of the rolled out dough, leaving a 2-3 inch border. Fold the border up and around the filling, pleating it together. Leave a circular opening in the center. Dot the filling with butter. Brush the top of the dough with the beaten egg and sprinkle with the sparkling sugar.
  • Transfer the rustic pie to a parchment lined baking sheet and bake for 40-45 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust is browning too fast, tent the pie with foil for the remaining cooking time.

Nutrition Facts : Calories 409 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 Slice, Sodium 327 milligrams sodium, Sugar 45 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

RUSTIC APPLE AND DRIED CRANBERRY PIE



Rustic Apple and Dried Cranberry Pie image

I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.

Provided by Vino Girl

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold and cut into pieces
3 tablespoons vegetable shortening
5 -6 tablespoons ice water
2 1/2 lbs apples, peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
1/2 cup dried cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 egg white, beaten
1 tablespoon sugar

Steps:

  • PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
  • Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
  • Sprinkle with 1/2 the water and pulse.
  • Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
  • On a floured surface, form the dough into a ball and then flatten into a disk.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
  • FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
  • BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
  • Fold dough into quarters; place on a large baking sheet and unfold.
  • Place filling in the center of the pastry, leaving a 2 1/2 border all around.
  • Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
  • Brush pastry with egg white and sprinkle with sugar.
  • Bake for 25 minutes.
  • Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
  • Cool on baking sheet on a wire rack.
  • Cover and store pie at room temperature.

Nutrition Facts : Calories 242.9, Fat 9.4, SaturatedFat 4.6, Cholesterol 15.3, Sodium 154.2, Carbohydrate 39.5, Fiber 3.9, Sugar 21.7, Protein 2.5

APPLE AND DRIED CRANBERRY PIE



Apple and Dried Cranberry Pie image

Categories     Fruit     Dessert     Bake     Cranberry     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (about) ice water
Filling
3 1/4 pounds Granny Smith apples (about 8 medium), peeled, cored, cut into 1/3-inch-thick slices
1/2 cup dried cranberries
1/4 cup all purpose flour
1/4 cup (packed) dark brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3 tablespoons unsalted butter, cut into 1/2-inch pieces, room temperature

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough ice water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces. Flatten into disks; wrap each disk in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
  • For filling:
  • Position rack in bottom third of oven and preheat to 375°F. Combine apples, dried cranberries, flour, brown sugar, lemon juice, nutmeg and cloves in large bowl. Toss to blend.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into crust, mounding slightly in center. Dot with butter. Roll out second dough disk on floured surface to 13-inch round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively. Cut four 2-inch-long slits in top crust to allow steam to escape.
  • Bake pie 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake pie until crust is golden, apples are tender and juices bubble thickly through slits, about 55 minutes longer. Cool pie on rack. Cut into wedges.

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

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

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

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 PIE



Cranberry Apple Pie image

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

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

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.

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