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cranberry pie

Food & Recipes

Pie of the Week #6 // Apple-Cran-Raspberry Pie

November 15, 2016

CranberryPie_2

CranberryPie_1

This week’s pie of the week might not be for everyone. Whew. Okay, I feel like I just needed to get that out there before waxing poetic about how much I love this pie, because it’s true. It’s not a pie that everyone will love, but I certainly love it and will be making it more than once this holiday season.

Inspired by homemade cranberry sauce – the stuff you make with real, whole cranberries, not the stuff in a can – this pie is tart and tangy and nearly requires a heavy dollop of whipped cream or vanilla bean ice cream to balance the tartness of the cranberries, raspberries and apples. The mix of three fruits produces a pie filling with great texture and interest, and while it might not be a home run that everyone can agree on, it’s certainly a pie that my little family can get behind.

I was inspired by recipes I’ve made in the past, and this recipe from Cooking Light, which I tweaked slightly to fit my flavor preferences and the ingredients I had on hand.

Pie of the Week #6 // Apple-Cran-Raspberry Pie
 
Ingredients
  • Pie crust for a 9-inch double crust pie
  • FILLING
  • 2 cups peeled and diced apples
  • 1½ cups fresh cranberries
  • 2 cups frozen raspberries, thawed
  • ¾ cup sugar
  • 3 tablespoons corn starch
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • ¼ teaspoon salt
  • CRUSH WASH
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Coarse sugar for dusting
Instructions
  1. Heat oven to 375°F. Line a 9-inch pie plate with one of the pie crusts.
  2. In a large bowl, stir together the filling ingredients until well combined.
  3. Roll out remaining crust and cut into strips. Use strips to form a lattice pattern on top of the crust, going over and under every other strip. Pinch edges of crust to seal together. Trim off excess crust around edges and roll/crimp crust edges to finish.
  4. In a small bowl, stir together the egg yolk and heavy cream. Brush mixture on lattice and edge dough and sprinkle with the coarse sugar.
  5. Bake at 375°F for 20 minutes. Reduce heat to 350°F and bake for 45 minutes to 1 hour more, until filing is bubbly and crust is golden brown. If necessary, cover crust edges with a pie crust guard or aluminum foil to prevent over-browning.
  6. Cool completely before serving.

 

Holiday Fruit Pie

November 18, 2010

The emotional connection I have with this pie is a little bit ridiculous. Perhaps it’s borderline obsessive.

It was part of the November 2009 “Easy Holiday Baking” feature in Better Homes and Gardens – the first project I worked on while I was an intern at the magazine. And while I wasn’t the creator of the recipe, I did see it through from conceptualization to testing to photography and finally, I wrote the copy to accompany this amazing dessert.

Last December, Joey and I had plans to go on our first real date. And then a snowstorm hit and our plans to go somewhere were squashed. Instead, we ate a dinner I made at home, and for dessert I made this pie. I like to think it was what sealed the deal on our relationship.

I’m pretty sure this pie has magic powers. It’s made with both fresh and dried cranberries, and some golden raisins thrown in for good measure. It pops in your mouth with bright, tangy flavor
that’s just tart enough to keep it interesting. And because it’s tangy and tart, it doesn’t leave you with that sickeningly sweet feeling. Meaning you can eat two slices. Or three.

Holiday Fruit Pie
Straight from Better Homes and Gardens magazine | November, 2009 
(Printable Recipe)

Ingredients
*1 Recipe Butter Pastry, recipe below
*1 (12-oz.) bag  fresh cranberries or frozen cranberries
*2 to 3 tsp.  finely shredded orange peel
*1 cup  orange juice
*1/2 cup  golden raisins
*1/2 cup  dried cranberries
*1 cup  sugar
*1/4 cup  all-purpose flour
*1 egg, lightly beaten
*2 to 3 tsp.  sugar

Instructions
* Prepare Butter Pastry.
*In saucepan combine cranberries, orange peel, orange juice, raisins, and dried cranberries; bring to boiling over medium heat. Cook, uncovered, 3 minutes. In bowl combine sugar and flour; add to saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat.
*Preheat oven to 375 degrees F. On floured surface, roll one dough portion to 12-inch circle. Wrap pastry around the rolling pin. Unroll into 9-inch pie plate. Pour in filling. Trim bottom pastry to 1/2 inch beyond edge.
*On floured surface, roll remaining dough to 13-inch circle; cut into 1/2-inch-wide strips. Weave strips over fruit filling in lattice pattern. Press strips into bottom pastry rim. Seal and crimp edge, if desired. Brush with egg and sprinkle with 1 tablespoon sugar.
*Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 minutes more or until top is nicely browned and filling is bubbly. Let stand at least 1 hour. Makes 8 servings.

*Butter Pastry: In a large mixing bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts for form. Knead 2 or 3 times in bowl. Divide in half. Form halves into 2 discs. Wrap with plastic wrap; chill at least 30 minutes.

Happy Baking!

Madison