Best 9 Flat Apple Cranberry Pie Recipes

CRANBERRY APPLE PIE

Steps:

• The day before you plan to bake the pie is a great time to make your dough. Pie baking can seem overwhelming at first, but broken down into a 2-day process it becomes pretty simple. The dough needs time to refrigerate before rolling it out so this step is crucial if you're looking for rich, flaky pastry.
• Add the flour, sugar and salt to a large bowl and whisk it together with a wire whisk to make sure the salt and sugar are distributed evenly throughout the flour.
• Add the canola oil and mix it into the flour mixture with your fingers until it disappears. It will cause the flour mixture to become slightly crumbly.
• Continuing to use your hands, work the butter into the flour mixture using quick motions where you flatten the pieces of butter between your hands as you slide your hands apart (one toward you, one away from you).
• Continue to use your hands as you add the cold water and lemon juice to the bowl and mix these wet ingredients into the dry ingredients. Using your hands at this stage is the best way to know exactly when the dough begins to form as the wet and dry ingredients combine so you can stop mixing. Remember: use your hands, but handle the dough as little as possible. Over-mixing leads to tough, dry, pie crust.
• Just as soon as the dough begins to form and the flour has almost disappeared, dump the dough onto a lightly floured work surface and shape the dough into two round disks. Wrap each disk of dough in plastic wrap and place them in the fridge to chill overnight.

MOM'S CRANBERRY APPLE PIE

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.

CRANBERRY APPLE PIE

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.

SKY-HIGH APPLE-CRANBERRY PIE

Steps:

• Preheat oven to 425 degrees. Make the crusts: Roll out small pate brisee disk to a 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with large pate brisee disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.
• Meanwhile, make the filling: Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.
• Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
• Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack. Pie can be stored at room temperature for up to 3 days.

OLD-FASHIONED CRAN-APPLE PIE

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.

CARAMEL APPLE CRANBERRY PIE

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.

LAYERED APPLE CRANBERRY PIE

Steps:

• Bring cranberries, juice, 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp salt to boil in a medium saucepan over medium-high heat.
• Cook, stirring occasionally and pressing berries to the side of the pan with a spoon, until berries have completely broken down and juices have thickened to jam-like consistency, 10-12 minutes (a spoon scraped across bottom leaves a clear trail that does not fill in).
• Remove from heat, stir in water and cool to room temp, about 30 minutes.
• Meanwhile, in a large microwave safe bowl, combine 1/2 cup sugar, 1/4 tsp cinnamon, 1/4 tsp salt and the cornstarch; add apples and toss to combine.
• Microwave apples on high power, stirring every 3 minutes, until apples are just beginning to turn translucent at the edges and liquid is thick and glossy, 10-14 minutes. Cool to room temperature, about 30 minutes.
• While fillings cool, adjust oven rack to lowest position, place a rimmed baking sheet on the rack and preheat oven to 425 degrees F.
• Line a 9-inch pie plate with one of your piecrusts. Transfer cranberry filling to crust lined pie plate and spread in an even layer. Place apple mixture on top of cranberry layer, mounding slightly in the center. Press down any sharp apple edges.
• Position second piecrust over apples, trim the overhang and flute the edges to seal. Brush with egg white and sprinkle with 1 TBSP sugar. With a sharp kife, cut (4) 1-inch slits in top of dough, forming a cross.
• Place pie on preheated baking sheet and bake until top is light golden brown, 20-25 minutes.
• Reduce oven temp to 375F, rotate baking sheet and continue to bake until crust is deep golden brown, 25-30 minutes longer.

APPLE-CRANBERRY PIE (COOK'S ILLUSTRATED)

Steps:

• Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn't fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
• Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
• While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
• Transfer cooled cranberry mixture to dough-lined pie plate and spread
• into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
• Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
• Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
• Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

MOM'S FLAT APPLE PIE

Steps:

• Mix ingredients for crust (which are the first 4 ingredients on the list).
• Roll out half of the dough to fit a cookie sheet.
• Sprinkle with Corn Flakes.
• Place sliced apples on top of Corn Flakes.
• Mix sugar and cinnamon and sprinkle on top of apples. Dot with butter.
• Add top crust to cover.
• Beat egg white and sugar and brush on top of pie. Cut a few slits in the top of the pie crust.
• Bake at 425 degrees F for 25-30 mintues.
• Mix powered sugar, vanilla and enough milk to make a thin frosting. Drizzle over hot pie.