Or you can even freeze it and just let it thaw before rolling it out when you are ready to make your pies. The whole pie can take 45 minutes to an hour to make. You can make the pie dough in advance. Press the edges of the dough strips into the bottom pie crust edges to seal. On the other hand, the basic French apple pie is topped with a crumbly streusel topping made up of brown sugar, cinnamon, butter and a few other add-ins. I used to be afraid of pie crust, but I am getting the hang of it. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract.
Make sure that it will fit in your pie pan. Add a touch more flour if you need to, and flour your rolling pin as well. But for me, using a combination of Golden Delicious, Pink Lady, and Granny Smith apples, 2 tablespoons typically works just fine. Chill, wrapped in plastic wrap, until firm, at least 1 hour. I used 5 Cortland apples sliced very thin. Cook and stir the mixture while pressing the cranberries against the side of the pot until all the cranberries are completely broken down. Mixture will be very flaky.
Cranberries will keep in the freezer for about a year. It has become a must have at Thanksgiving and my husbands absolute favorite. This pie is the perfect holiday dessert. Transfer fruit filling to pie shell and dot with butter. Stir in margarine or butter. Place the pie uncovered in the freezer for 3 hours, then wrap it in foil and keep in the freezer for a month.
The flaky, buttery crust, sweet apple pie filling, and tart bursts of fresh cranberries with just a hint of cinnamon make for a delicious and festive Fall dessert, sure to delight guests and family this holiday season. We have made it with 3lbs of apples for when we didn't feel like cramming all those apples in and it came out just as good. And this Cranberry Apple Pie is one of my favorites! Try this Apple Cranberry Pie warmed with a scoop of vanilla ice cream! Definitely will be making again. This will create a shiny finish and it will help the upper crust to brown perfectly and evenly in the oven. Fit dough into a 9-inch pie plate. Wrap each disk in plastic wrap and chill in the fridge while you make the filling. Added fresh orange zest to provide a small flavor twist.
Combine an egg yolk and 2 tsp of water in a small dish and whisk them together. This Apple Cranberry Pie will make a lovely addition to the holiday table or just have a slice for breakfast. Over-mixing leads to tough, dry, cake-y pie crust yuck! If dough is sticky, dust lightly with additional flour. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The crumble is really tasty though--something about the pecans just set it off. Adding cranberries to the filling evokes a familiar fall color and provides pleasant tartness to balance the sweetness.
Please do not use my images without prior permission. Press down in the center and along the edges. Canola oil or any vegetable oil is a great addition to homemade pastry for 2 reasons: it creates a soft and lighter-textured crust and it makes the dough much easier to roll out and less susceptible to breakage or drying out. Everyone loved the crunchy topping. I have been making this pie ever since it made its debutant back in 1999. May I suggest that the filling get a lot more baking time before adding the easily scorched topping? Tent with foil if crust is browning too quickly. Take cranberries out of the original bag, rinse them, and lay them out on a towel.
Do you have your menu ready to go? Remove from the heat and stir in the water. It is the perfect finishing touch to the pie. I was feeling a little daring so I even did a lattice top for this pie. Be sure to check out all the cranberry recipes from the other bloggers in this challenge that are linked below!! Bake at 375°F for 5 minutes. This is my husband's favorite pie so I make it several times a year. Then when you are ready, just spoon the filling into the bottom crust and discard any liquid left behind in the bottom of the bowl. Reduce the temperature to 375F and continue to bake for 30 - 40 minutes.
I preheated the oven and my oven temperature is accurate. Added 2T of sugar to fruit and sprinkled orange rind on top. I personally thought this pie was too tart, but I was in the minority, everyone else who tired it loved it. Cooked egg yolk on the top of a pie is never tasty. I would definitely make it again possibly even in the next couple of days , but I'd either up the sugar or lower the amount of cranberries. You can check it out.
If you take your time and follow these no-fail tips on how to make the perfect pie, when you remove your cranberry apple pie from the oven, it should look just like this!! Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation. The goal here is to handle the butter as little as possible because the heat from your hands will cause it to soften and even melt. Please do not republish verbatim one of my recipes, unless you contact me in advance for permission. The sugar will draw out a lot of the water from the apples as they sit on the counter during the time that you roll out and prepare the pie crusts. I made it once with half apples and half pears because that's all I had and now that's our favorite version. I hope you enjoy this recipe! After the initial baking at 425 for 30 minutes, the cranberries at the top of the pie were burned black and I had to pick them out.
Make it now and it will mean one less thing to think about when Thanksgiving Day is here! Make a sweet and tart vinaigrette in the summer. I place a pie crust shield to protect the edges from getting too brown at about 25 minutes. You may need to use a pie crust shield to protect the edges from browning too much. I will definitely make this again. It is the perfect fall dessert.