Canning Apple Cranberry Pie Filling With Linda's Pantry
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Apple Cranberry Pie Recipe,
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Apple Cranberry Crumble Pie | Slow Living Kitchen
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This apple cranberry crumble pie is the perfect thanksgiving table centerpiece! Its the perfect combination of tart cranberries and sweet apples, you wont regret making it! You can even make the dough ahead of time and freeze it for when your ready. Give it a try!????
????Apple Cranberry Crumble Pie????
(Recipe from joythebaker.com)
Ingredients
For the Crust:
·2 1/2 cup all-purpose flour
·2 tablespoons granulated sugar
·3/4 teaspoon salt
·1 cup (2 sticks) unsalted butter, cold, cut into cubes
·1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry
For the Filling:
·about 2 lbs apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith and Honey Crisp (about 5 apples)
·1 heaping cup fresh cranberries
·1 Tablespoon freshly squeezed lemon juice
·1/4 cup light brown sugar, packed
·1/4 cup granulated sugar
·1/2 – 1 1/2 teaspoons ground cinnamon
·1/4 teaspoon nutmeg, preferably fresh grated
·1/4 teaspoon salt
·2 Tablespoons unsalted butter
·1 Tablespoon plus 1 teaspoon cornstarch
For the Crumble:
·1/2 cup all-purpose flour
·1/2 cup packed light brown sugar
·1/3 cup old-fashioned oats
·1/2 teaspoon ground cinnamon
·1/4 teaspoon freshly grated nutmeg
·1/4 teaspoon ground ginger
·1/4 teaspoon salt
·4 tablespoons cold unsalted butter, cut into cubes
Instructions
1.* This pie crust recipe makes a top and bottom crust, but we'll only need one bottom crust. Just wrap and freeze the other disk of dough for future use
2. To Make the Crust: To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
3. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. We'll only need one disk of dough for this recipe. The other can be wrapped well and frozen.
4. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round.
5. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filing.
6. To Make the Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.The mixture will release at least 1/2 cup of liquid.
7.In a small saucepan over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized.
8. Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of it have disappeared.
9. Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.)
10. Transfer the apple and cranberry mixture to the pie shell.
11. To make the Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.
12. Sprinkle the crumble over the apple and cranberry mixture. Place in the refrigerator to chill while the oven preheats.
13. Place a rack in the middle of the oven and preheat oven to 400 degrees F. Place pie of a rimmed baking sheet and bake for 45 minutes, until the edges bubble and the apples are cooked through. (I placed aluminum foil on top of the pie for about the first half of the baking time so it didnt get too brown.)
14. Allow to cool for at least an hour before serving. Serve with ice cream if desired and enjoy!
#applec ranberry pie #slow living #slow living baking #apple pie
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.
#GordonRamsay #Cooking
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How to Make Mom's Cranberry Apple Pie | Pie Recipes | Allrecipes.com
Cranberries and apples go perfectly together in this pie recipe! Fruit is filled to the brim of this flaky crust, then topped with sugar. This sweet treat is full of fresh fruit flavors, pairing well for the Fall season. Get the recipe for Mom’s Cranberry Apple Pie:
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Cranberry Apple Pie with Baker Bettie
Cranberry Apple Pie has quickly become my favorite Thanksgiving Pie or fall celebration dessert in general. The tartness of the cranberries are exactly what apple pie needs to kick it up a notch! And throw in some warming spices and a pop of orange zest and you are on your way to a symphony of holiday flavors!
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0:00 Intro
0:06 How to Make the Pie Pastry
1:10 Rolling Out the Pie Pastry
1:34 Making Cranberry Apple Pie Filling
2:19 Assembling the Pie
2:42 Temperature & Time for Baking
3:00 Outro
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INGREDIENTS
FOR THE CRUST
-360 grams (3 cups) all-purpose flour
-5 grams (1 teaspoon) kosher salt
-170 grams (12 tablespoons, 1 1/2 sticks) unsalted butter, cold
-60 grams (6 tablespoons) shortening
-115-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
FOR THE FILLING
-700 grams (1 1/2 pounds) sliced apples (peeled or unpeeled, this is the amount going into the pie so account more weight when purchasing, I like to use granny smith, honeycrisp, golden delicious are all good)
-200 grams (2 cups) fresh or frozen cranberries
-200 grams (1 cup) granulated sugar
-30 grams (1/4 cup) cornstarch
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1 Tablespoon orange zest
-30 grams (2 tablespoons) orange juice
-2 Tablespoons (30g) unsalted butter, cold and cubed
TO TOP THE PIE
-1 egg
-1 tablespoon water
-2 tablespoons granulated or turbinado sugar
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