Best 8 Alans Apple Cranberry Pie Recipes

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Looking for a delicious and easy-to-make recipe for Alan's Apple Cranberry Pie? Here in this article, we'll guide you through the process of creating this classic dessert, providing you with step-by-step instructions, a list of all the necessary ingredients, and some helpful tips and tricks to ensure your pie turns out perfect. Whether you're a seasoned baker or a beginner in the kitchen, you'll find everything you need to know to make this delightful and timeless pie.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-CRANBERRY PIE



Apple-Cranberry Pie image

Homemade pie dough filled with sweet-tart apples, cranberries, and a hint of citrus add big flavor to this apple pie recipe.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 20

0.5 cup sugar
0.25 cup water
2 cup fresh or frozen cranberries
2 teaspoon finely shredded orange peel
1 tablespoon all-purpose flour
6 cup thinly sliced, peeled tart apples, such as Granny Smith (6 medium)
0.333 cup sugar
0.25 cup all-purpose flour
2 tablespoon lemon juice
1 teaspoon ground cinnamon
0.25 teaspoon salt
0.25 teaspoon ground nutmeg
1 Pastry for a Double-Crust Pie
1 egg, lightly beaten
1 tablespoon water
2.5 cup all-purpose flour
1 teaspoon salt
0.5 cup shortening
0.25 cup butter, cut up, or shortening
0.5 cup ice water

Steps:

  • In a medium saucepan bring 1/2 cup sugar and the 1/4 cup water to boiling. Stir in 1-1/2 cups of the cranberries and the orange peel; reduce heat. Simmer, uncovered, about 10 minutes or until cranberries begin to break down. Stir in 1 tablespoon flour. Transfer to a small bowl. Cover and chill for 45 to 60 minutes or until cooled completely. Stir in the remaining 1/2 cup cranberries.
  • In a large bowl combine apples, 1/3 cup sugar, 1/4 cup flour, lemon juice, cinnamon, salt, and nutmeg; toss gently to coat. Let stand for 15 minutes.
  • Meanwhile, preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  • Pour cranberry mixture (which should have the consistency of a loose jam--if it seems watery, strain to remove the excess liquid) into apple mixture; stir to combine. Transfer apple-cranberry mixture to pastry-lined pie plate. Trim pastry even with edge of pie plate.
  • Roll the remaining pastry ball into a 12-inch-diameter circle; cut into 1/2-inch-wide strips. Weave and/or place strips over filling in a lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strip ends; seal and crimp edge. In a small bowl combine egg and the 1 tablespoon water; brush pastry with egg mixture.
  • Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool on a wire rack. Pastry for a Double-Crust Pie
  • In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Want to add a little more apple flavor? Add 2 tablespoons apple brandy to the filling. Want a twist on traditional pastry? Add 1 tablespoon finely shredded lemon peel and 1 tablespoon finely snipped fresh thyme to the flour mixture when making the pastry.

Nutrition Facts : Calories 473 kcal, Carbohydrate 71 g, Cholesterol 39 mg, Protein 6 g, SaturatedFat 7 g, Sodium 426 mg, Sugar 32 g, Fat 19 g, UnsaturatedFat 11 g

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.

Provided by SaraSunshine

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
  • Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
  • Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
  • To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
  • Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

CRANBERRY APPLE PIE



Cranberry Apple Pie image

New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g protein.

OLD-FASHIONED CRAN-APPLE PIE



Old-Fashioned Cran-Apple Pie image

Here's a delicious idea from Janet Morgan-Cavallaro of Pincourt, Quebec-an old-fashioned apple dessert she enhanced with cranberries. "After I went apple picking with our daughter," she recalls. "I took a look at the bushels of fruit we brought home-then raced into our kitchen to try out new ideas, including my pie."-Janet Morgan-Cavallaro, Pincourt, Quebec

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

2-1/2 pounds tart apples, peeled and sliced
1 cup fresh or frozen cranberries
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon aniseed, crushed
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg white
1 tablespoon water
1/4 teaspoon sugar

Steps:

  • In a large bowl, combine the first seven ingredients; toss well. Line a deep 9-in. pie plate with the bottom pastry. Add filling. Top with a lattice crust, flute edges. Lightly beat egg white and water; brush over crust. Sprinkle with sugar. , Bake at 375° for 50-55 minutes or until apples are tender. Cool on a wire rack.

Nutrition Facts :

APPLE CRANBERRY PIE



Apple Cranberry Pie image

This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9 1/2" deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie.

Provided by Dorel

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 double crust pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup apple juice
4 medium apples for pies, peeled and chopped, about 4 1/2 cups
2 cups cranberries (fresh or frozen)
1/3 cup corn syrup (light or dark)
1 tablespoon butter or 1 tablespoon margarine
milk
sugar

Steps:

  • Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans
  • Heat oven to 450F.
  • Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well.
  • Add thawed cranberries and corn syrup, mixing well.
  • Spoon into pie crust-lined pan, dot with butter, top with second crust.
  • Cut slits to let steam escape and brush with milk and sprinkle with sugar.
  • Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling.
  • Cool on wire rack and store in fridge.

Nutrition Facts : Calories 388.8, Fat 17.1, SaturatedFat 4.8, Cholesterol 3.8, Sodium 258.4, Carbohydrate 57.5, Fiber 2, Sugar 24.7, Protein 3

CARAMEL APPLE CRANBERRY PIE



Caramel Apple Cranberry Pie image

I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!

Provided by Debra Lundquist

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

1 pastry for a 9-inch double crust pie
2 tablespoons lemon juice
4 Granny Smith apples
½ cup butter
1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon vanilla extract
½ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup dried cranberries
1 tablespoon white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
  • Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
  • Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
  • Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
  • Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 72.5 g, Cholesterol 30.5 mg, Fat 26.5 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 320.5 mg, Sugar 44.7 g

EASY APPLE CRANBERRY PIE



Easy Apple Cranberry Pie image

I love apple cranberry or apple rhubarb pie, and this was terrific. Recipe courtesy of Two Peas and Their Pod.

Provided by AmyZoe

Categories     Pie

Time 57m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1/2 cup cold buttermilk
1 -2 tablespoon cold water
1 large egg
1 tbp water
turbinado sugar (optional)
4 large apples, cored, peeled, and sliced (6 to 7 cups)
1/2 lemon a lemon, juice of
1 1/2 cups cranberries (fresh or frozen)
1 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons orange zest
1 teaspoon vanilla extract

Steps:

  • First, make the pie crust. COmbine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  • Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  • Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.
  • Preheat oven to 400°F.
  • Remove on disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12 inch circle. Dough should be about 14/ inch thick. Transfer dough to a 9 inch pie pan. Pat with your fingers, making sure it is smoot. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough. Roll out the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strip, about 1 to 2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the pie doughstrips into the bottom pie crusts edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crst and edges with egg wash. Sprinkle pie with turbinado sugar, if using.
  • Place pie on a large baking dish and bake for 45 minutes, or until crust is golden bown. I place a pie crust shield to protect the edges from getting too brown at about 25 minutes. If you don't have a pie shield, you can use aluminum foil if the crust is getting too brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices nad serve.

Nutrition Facts : Calories 552.5, Fat 24.4, SaturatedFat 15, Cholesterol 84.9, Sodium 321.6, Carbohydrate 79.5, Fiber 5, Sugar 39.9, Protein 6.5

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and core your apples before slicing them. This will make it easier to eat the pie and will also help to prevent the apples from browning.
  • Add some spices to your pie filling. This will help to enhance the flavor of the apples. Some good choices include cinnamon, nutmeg, and ginger.
  • Use a pre-made pie crust to save time. However, if you have the time, making your own pie crust is always a good option.
  • Brush the edges of the pie crust with milk before baking. This will help to create a golden brown crust.
  • Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

Apple cranberry pie is a classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With a little planning, you can make a delicious apple cranberry pie that will be the star of your next party or gathering.

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