Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
FILLING:1 tsp Almond Extract 7 apples (any type, peeled, cored and sliced, I like Granny Smith)1 1/2 cup Fresh Cranberries, washed1/2 cup flour1 tsp Cinnamon, ground 1 1/4 cups Sugar, white granulated2 tbsp lemon juice/ half of a Lemon, Freshdash of saltCRUST: 2 cup Flour, Unbleached, All Purpose-1 cup Shortening, Crisco 1/2 cup cold Water3/4 tsp salt
Preheat oven to 375 degrees. Place rack on lowest shelf in oven.
Place flour and salt in medium sized bowl.
Cut in shortening with pastry blender.
Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water.
Gather the dough together in a ball. Split the dough in to two parts.
Flour a surface and rolling pin.
Roll out one half of dough to about 1/8 inch thickness into a circle.
Fold dough in half. Lift onto a 9.5" pie plate.
Open and shape to pan. Roll out the other half of dough, and set aside.
Place apples in large bowl and mix with cranberries.
Add rest of filling ingredients and mix well.
Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces.
Place other half of rolled out dough on top of filling in pie plate.
Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping.
Crimp and decorate edges.
Make slits on top of pie for steam to escape.
Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking.
Bake until pie is bubbly and golden.
1 tsp Almond Extract (Watkins)
7 apples (any type, peeled, cored and sliced, I like Granny Smith)
1 1/2 cup Fresh Cranberries, washed
1 tsp Cinnamon, ground - Frontier
1 1/2 cups Sugar, white granulated
.125 cup Juice, Lemon, Fresh (SS=1C)
3.06 serving Kosher Salt (Morton) (1/4 tsp)
2.5 cup Flour, Unbleached, All Purpose- Publix 12/14
16 tbsp Shortening, Crisco
.5 cup (8 fl oz) Water, tap
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract
1/2 lemon (about 2 tablespoons)
1 dash salt
Crust:
2 cups flour
3/4 teaspoon salt
1 cup shortening (solid)
1/2 cup cold water
Serving Size: 12
Place flour and salt in medium sized bowl.
Cut in shortening with pastry blender.
Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water.
Gather the dough together in a ball. Split the dough in to two parts.
Flour a surface and rolling pin.
Roll out one half of dough to about 1/8 inch thickness into a circle.
Fold dough in half. Lift onto a 9.5" pie plate.
Open and shape to pan. Roll out the other half of dough, and set aside.
Place apples in large bowl and mix with cranberries.
Add rest of filling ingredients and mix well.
Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces.
Place other half of rolled out dough on top of filling in pie plate.
Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping.
Crimp and decorate edges.
Make slits on top of pie for steam to escape.
Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking.
Bake until pie is bubbly and golden.
1 tsp Almond Extract (Watkins)
7 apples (any type, peeled, cored and sliced, I like Granny Smith)
1 1/2 cup Fresh Cranberries, washed
1 tsp Cinnamon, ground - Frontier
1 1/2 cups Sugar, white granulated
.125 cup Juice, Lemon, Fresh (SS=1C)
3.06 serving Kosher Salt (Morton) (1/4 tsp)
2.5 cup Flour, Unbleached, All Purpose- Publix 12/14
16 tbsp Shortening, Crisco
.5 cup (8 fl oz) Water, tap
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract
1/2 lemon (about 2 tablespoons)
1 dash salt
Crust:
2 cups flour
3/4 teaspoon salt
1 cup shortening (solid)
1/2 cup cold water
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 368.2
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 122.6 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 3.4 g
- Protein: 2.8 g
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