Apricot Cranberry Crumb Pie Recipes

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APRICOT CRUMBLE PIE

Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h20m

Yield 10 servings

Number Of Ingredients 7



Apricot Crumble Pie image

Steps:

  • Heat oven to 400°F.
  • Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
  • Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 30 g, Protein 3 g

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter or margarine, cut up
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

CRANBERRY-APRICOT PIE

Number Of Ingredients 11



Cranberry-Apricot Pie image

Steps:

  • 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine 1/2 cup sugar and cornstarch mix well. Stir in pie filling, cranberries and cinnamon until well mixed. Spoon into crust-lined pan.3. With fluted pastry wheel, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design flute edge. Brush with water sprinkle with 2 teaspoons sugar.4. Bake at 425°F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 3 g 12% * Sugars: 31 g * Protein: 1 g * Vitamin A: 25% * Vitamin C: 20% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
1/2 cup sugar
1 tablespoon cornstarch
1 (21-ounce) can apricot pie filling
1 1/2 cups fresh or frozen cranberries
1/2 teaspoon cinnamon
GARNISH
water
2 teaspoons sugar

APRICOT-CRANBERRY-NUT BARS

Relish these bars packed with apricot, cranberry and pecans - a nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 6



Apricot-Cranberry-Nut Bars image

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
  • In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
  • Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g

1 (15.6-oz.) pkg. cranberry-orange quick bread mix
1/3 cup butter, softened
1 egg, slightly beaten
1 (12-oz.) can apricot filling
1 (3-oz.) pkg. cream cheese, cut into small pieces
1/2 cup chopped pecans

CRANBERRY CRUMB PIE

A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!

Provided by BECKYSIZ

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10



Cranberry Crumb Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  • In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  • In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  • In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  • Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Nutrition Facts : Calories 619 calories, Carbohydrate 71.4 g, Cholesterol 62.7 mg, Fat 34.5 g, Fiber 2.5 g, Protein 9.7 g, SaturatedFat 15 g, Sodium 316.9 mg, Sugar 45.8 g

1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
¼ cup butter, chilled and diced
⅓ cup all-purpose flour
¾ cup chopped walnuts

CRANBERRY APRICOT PIE

Make and share this Cranberry Apricot Pie recipe from Food.com.

Provided by Sydney Mike

Categories     Pie

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 9



Cranberry Apricot Pie image

Steps:

  • Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
  • Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
  • Add liqueur & simmer another 15 minutes.
  • Preheat oven to 375 degrees F.
  • Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
  • Fill pie shell with cranberry mixture, then add the lattice top.
  • For glaze, beat egg & water together.
  • Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
  • Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
  • Cool & serve at room temperature.

Nutrition Facts : Calories 465.1, Fat 14, SaturatedFat 3.2, Cholesterol 21.1, Sodium 197.5, Carbohydrate 84.5, Fiber 5.5, Sugar 61.5, Protein 4.2

1 pastry for double-crust deep dish pie
6 cups cranberries
24 dried apricots, quartered
2 1/2 cups granulated sugar
1 1/4 cups water
2/3 cup cranberry liqueur
1 egg
2 teaspoons water
1/4 cup slivered almonds

APRICOT ORANGE CRANBERRY BREADS

Categories     Bread     Dairy     Brunch     Bake     Cranberry     Orange     Apricot     Pecan     Winter     Gourmet

Yield Makes 5 small loaves

Number Of Ingredients 13



Apricot Orange Cranberry Breads image

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE

So easy and always a hit at our holiday dinners! This should be made at least one day ahead and refrigerated to thicken.

Provided by TINKERTHINKER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 8h25m

Yield 24

Number Of Ingredients 7



Cranberry Sauce with Apricots, Raisins, and Orange image

Steps:

  • In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

Nutrition Facts : Calories 71.3 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.8 mg, Sugar 14.8 g

1 cup orange juice
1 cup water
4 cups fresh cranberries
¾ cup sugar
1 cup chopped dried apricots
1 cup golden raisins
1 tablespoon grated orange zest

APRICOT RASPBERRY PIE

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Picnic     Thanksgiving     Raspberry     Apricot     Summer     Family Reunion     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7



Apricot Raspberry Pie image

Steps:

  • Place a baking sheet in middle of oven and preheat oven to 450°F.
  • Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining piece of dough into an 11-inch round.
  • Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
  • Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
  • Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.

1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups sugar
Pastry dough
1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
1 1/2 cups raspberries (7 ounces)
1 large egg, lightly beaten

CRANBERRY-APRICOT BARS

Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 16

Number Of Ingredients 9



Cranberry-Apricot Bars image

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
  • Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
  • Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
  • Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

DUTCH APRICOT PIE WITH CRUMB TOPPING

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?

Provided by Debber

Categories     Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9



Dutch Apricot Pie With Crumb Topping image

Steps:

  • Preheat oven to 350.
  • Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  • Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  • Pour filling into crust; set aside.
  • Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  • Sprinkle topping over filling.
  • Cover edges loosely with strips of foil (prevents burning).
  • Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  • Cool on wire rack; serve warm.
  • Store leftovers (hhahaha) in the fridge.

Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 (9 inch) pastry for single-crust pie
2/3 cup flour
1/2 cup sugar
1/2 cup chopped pecans, lightly toasted
1/4 cup butter, melted

APRICOT CRANBERRY BREAD

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11



Apricot Cranberry Bread image

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

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Make the filling: In a medium heavy-bottomed saucepan over medium-low heat, combine 12 ounces cranberries, 1/4 cup brown sugar, orange zest and juice. Cook, stirring occasionally, about 10 to 15 minutes or just until cranberries begin to burst. Remove from heat and set aside to cool completely.
From girlversusdough.com


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