Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) calories by ingredient
Introduction
11/2019 Uses sugar and hydrogenated shortening. Melissa felt the crust recipe had too much water in recipe and ended up adding a lot of flour to try to correct the problem --She also seemed to insist on using all the crust - too thick and not flaky at all. I don't know how to suggest it, but M could use some mentoring on the double crust making - esp on how to trim excess and crimp -- The choice of apples needed to be tarter. I would like to try substituting the sugar with something like Stevia."Of all the pies I make at holiday time, Fresh Apple Cranberry Pie is our family favorite. It’s fresh, tart and sweet. Love the hint of almond flavor. What would Thanksgiving be without PIE? I don’t even want to go there.
You know how I love this holiday weekend. Family, friends, time to reflect on all of our blessings. Throw in football -the UTAH 8-1 (yay!) vs byu 7-2 game, food, the family turkey bowl, shopping. Love it. Making special food for the people I love is my favorite part. Baking PIE is my absolute favorite."
Nothing compares to this Fresh Apple Cranberry Pie! It has been on our Thanksgiving menu for over 20 years and continues to be on the top most requested dishes I make at holiday time. We also have this pie every Christmas as well. 11/2019 Uses sugar and hydrogenated shortening. Melissa felt the crust recipe had too much water in recipe and ended up adding a lot of flour to try to correct the problem --She also seemed to insist on using all the crust - too thick and not flaky at all. I don't know how to suggest it, but M could use some mentoring on the double crust making - esp on how to trim excess and crimp -- The choice of apples needed to be tarter. I would like to try substituting the sugar with something like Stevia.
"Of all the pies I make at holiday time, Fresh Apple Cranberry Pie is our family favorite. It’s fresh, tart and sweet. Love the hint of almond flavor. What would Thanksgiving be without PIE? I don’t even want to go there.
You know how I love this holiday weekend. Family, friends, time to reflect on all of our blessings. Throw in football -the UTAH 8-1 (yay!) vs byu 7-2 game, food, the family turkey bowl, shopping. Love it. Making special food for the people I love is my favorite part. Baking PIE is my absolute favorite."
Nothing compares to this Fresh Apple Cranberry Pie! It has been on our Thanksgiving menu for over 20 years and continues to be on the top most requested dishes I make at holiday time. We also have this pie every Christmas as well.
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, washed
1/2 cup flour
1 tsp Cinnamon, ground
1 1/4 cups Sugar, white granulated
2 tbsp lemon juice/ half of a Lemon, Fresh
dash of salt
CRUST:
2 cup Flour, Unbleached, All Purpose-
1 cup Shortening, Crisco
1/2 cup cold Water
3/4 tsp salt
Tips
Original:
7-8 apples any type peeled, cored and sliced ( I like Granny Smith)
1 1/2 cups fresh cranberries washed
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract
juice from 1/2 of a lemon about 2 tablespoons no need for this if using Granny Smith apples
dash salt
Crust:
2 cups flour
1 teaspoon salt
1 cup solid shortening
1/2 cup cold water
Directions
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