Spiced Apple Pie Recipe
This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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How to Make Apple-Cranberry Pie
David's Recipes - Looking for a new holiday dessert idea? How about some Apple-Cranberry Pie topped with a lattice crust! David Venable not only shows you how to make his Apple-Cranberry Pie, but also gives you some tips on how to master the lattice method. For all of the tools that David uses in his kitchen:
It seems that everyone has a recipe for apple pie, but what about Apple-Cranberry Pie? It’s sweet and tart all at the same time. I’ll build it with a lattice crust, making it the perfect pie for the holidays. If you’re uncomfortable building the lattice on top of the pie, you can actually grab a cookie sheet put some parchment paper on it and build the lattice crust right there. Pop it into the freezer for about 5 minutes. Once it’s solid, you can transfer it. If you have extra apples, you may want to try my Apple Cinnamon Roll Bread Pudding. It makes a terrific breakfast. You can find all my recipes on QVC.com and you can find my How-To videos on YouTube.
Apple-Cranberry Pie
Ingredients:
1 (2-count) package pre-made, refrigerated pie crusts
Zest of 1 orange
2 Tbsp melted butter
1/2 cup white sugar
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
7 Granny smith apples (about 3 lbs) peeled, cored, and sliced 1/4 thick
2/3 cup dried cranberries
1 egg + 1 Tbsp water, for egg wash
3 Tbsp Turbinado sugar
Preparation:
1) Position an oven rack on the lower level and preheat to 425°F. Place 1 pie crust in a lightly greased 9 pie plate. Press firmly against sides and bottom.
2) Place the orange zest, butter, and both sugars in a large mixing bowl. Add the flour, cinnamon, nutmeg, and salt and mix until evenly incorporated. Add the sliced apples and cranberries into the bowl and gently toss until all the apples are evenly coated. Spoon the mixture into the crust-lined pie plate, tightly packing and mounding the apples slightly.
3) Brush the egg wash along the pie crust. Form the lattice crust (method follows) and press to seal it to the pie crust, trimming any excess dough. Brush the egg wash all over the lattice dough and around the edges. Sprinkle the Turbinado sugar over the top of the pie and bake for 20 minutes.
4) Reduce the oven temperature to 375°F. Cover the edge of the crust with 2 wide strips of foil to prevent excessive browning and continue baking for 40–50 minutes, or until the apples are fork tender. Cool on a wire rack at least 2 hours before serving.
5) To prepare a lattice crust, place the round store-bought dough onto a lightly floured surface. Lightly flour your hands and smooth the dough surface with a circular motion.
6) Cut the dough into 3/4 thick strips. Place vertical strips of dough over the filling, spaced evenly, across the pie. Use longer strips for the center and shorter strips for the edges. Allow a little of the ends to hang over both sides of the crust.
7) Starting with the strip on your left, lift up and fold the dough back halfway. Repeat with every other strip. Place a strip of dough horizontally across the center of the pie. Return the folded strips to their original position so they cross over the horizontal strip.
8) Now lift up the second strip on your left and fold it back halfway. Repeat with every other strip. (You should be lifting the opposite strips that were folded before.) Place a second horizontal strip, evenly spaced, below the first horizontal strip. Return the folded strips to their original position.
9) Repeat the process until you have covered the bottom half of the pie. Then, turn the pie around and repeat with the other half.**
The BEST Apple Pie Recipe
A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
RECIPE:
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Canning Apple Cranberry Pie Filling With Linda's Pantry
Today I am bringing you a video on my Daughter and I bringing you a HUGE Update for my channel and our lives. I hope you will support us on this journey.
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APPLE - CRANBERRY Deep Dish Pie - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Apple Cranberry Deep Dish Pie, served with ice cream. SEE RECIPE BELOW!
Link to CAST IRON PAN -
APPLE-CRANBERRY Deep Dish Pie
Ingredients:
1/3 cup granulated sugar 5 APPLES of choice, peel, cored and slice
2 Tbsp all- purpose flour 1 cup fresh or frozen cranberries
1/2 tsp ground cinnamon 2 tsp milk
1/2 tsp ground ginger 1 egg whites
1/2 tsp ground nutmeg 1 tsp course or regular sugar, sprinkling over pie crust, and same cranberries for garnish
1/2 tsp lemon juice
1 Recipe for double pastry see below.
Method:
PRE-HEAT OVEN TO 375º, peel and cut apples, cold butter
PASTRY FOR DOUBLED CRUST:
• In a large bowl add 2 1/2 cups of all-purpose flour, 1 tsp sea salt, 1/2 cold butter cubed, start to work all these ingredients together.
• Then add start adding cold water 1 tbsp at a time up to 1/2 cup, only until your dough blends together and starts to form a ball, use a kitchen aid or your hand or fork.
• Cut dough in two pieces and place in the fridge until you need it and it colds down a little.
Method for Apples and Cranberries:
• Wash and peel, core and slice apples of choice, then place in a large bowl, drizzle them with 1/2 tsp lemon juice and toss around.
• Then add 1 cup fresh or frozen ( thawed ) cranberries, ginger, cinnamon, nutmeg, sugar and flour, toss all together in bowl.
• Next; REMOVE dough from fridge and flour your counter top with flour and roll dough away from you and until it looks large enough for your 9-inch deep pan or cast iron pan.
• Butter or oil pan and place your dough/crust inside pan, poke a few holes in dough, this will stop dough for rising and allow air to release.
• Pour your glazed apples and cranberries in the deep pan with dough, then take the second dough and place over top of berries and apples. Pinch the sides of dough, then poke holes in the top of your dough.
• Then in a small bowl add milk and egg whites and mix together and brush the top of your pie dough and top with course sugar.
• Put in your pre-heated oven thats on 375º for 60 minutes or less or until golden brown and the filling is bubbling through the holes in the top. Let rest for a few minutes or you can serve warm or cold, with sugared cranberries over top and a big scoop of vanilla ice cream.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Apple and Cranberry Crumble | Gordon Ramsay
An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.
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