Carla Halls Cranberry Apple Pie Recipes

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.

Steps:

• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

Steps:

• For flaky pie crust(if using storebought crust, skip this):.
• Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible.
• Combine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together.
• Separate the dough into 2 disks. Wrap each with film and chill.
• Roll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool.
• For Cranberry Apple Filling:.
• In a large bowl, combine apples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. If you don't like cranberries try dried cherries or raisins instead.
• In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired.
• Fill pie dish with apple filling.
• For Crumble Topping:
• Place all the topping ingredients into food processor and process until butter has been cut into the mixture. Carla tip: if you overmix your crumble just add extra nuts or oatmeal.
• Sprinkle topping over top of pie filling. Bake at 375 degrees F for 30 minutes.
• Enjoy!

Steps:

• Prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller. Wrap the smaller ball in wax paper & chill.
• Roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang. Sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
• In a saucepan combine raisins, berries, cider & liqueur. Cook & stir 5-8 minutes until berry skins pop.
• Preheat over to 425 degrees F & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
• Combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture. Cook quickly, stirring constantly, until mixture thickens & bubbles. Remove from heat & stir in apples. Set aside to cool.
• Roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
• Spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
• Weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high. Cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
• Bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes. Remove the edge liner & bake another 25-30 minutes or until crust is golden brown. Cool completely on a wire rack before refrigerating.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil and milk in a liquid measuring cup; stir to combine.
• Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
• Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
• Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

Steps:

• TO FINISH: Whites of 1 Egg 1 tablespoon Granulated Sugar kitchenware •Liquid Measuring Cup •Measuring Cup (set) •Measuring Spoons •Pie Pan •Rolling Pin •Skillet •Plastic Wrap .steps ingredients per step instructions. 2/3 cup Water 2 teaspoon Salt 2 tablespoon Sugar FOR THE FLAKY PIE CRUST: Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min to chill water and to dissolve sugar and salt. If possible, chill mixing bowl and paddle attachment if possible. . 4 cups All-Purpose Flour 4 Sticks Chilled Butter cut into 1/2 inch cubes Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water into the butter mixture. Mix until the dough comes together. Separate the dough into 2 disks. Wrap each with film and chill. . Roll chilled pastry dish out to fit a deep dish pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool. . 10 tablespoon Unsalted Butter 5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick 1 1/4 pound Empire Apples cored and sliced 1/8" thick 2 cups Sugar 2 teaspoon Cinnamon 5 tablespoon Bourbon or Brandy 1 teaspoon Vanilla Extract Juice of 1/2 Lemon FOR THE PIE FILLING: In a very large skillet, melt butter over medium-high heat, then add apples, sugar, and cinnamon. When apples begin to sizzle, cover and reduce to a simmer. Cook, stirring occasionally, until apples soften and release their juices, about 10-12 minutes. Add the bourbon, cook for another minute, then stir in the lemon juice and vanilla extract and allow to cool. If needed cook in batches and lay out on a sheet try to cool. . TO MAKE PIE: Preheat oven to 350F. . Roll out a chilled piece of pie crust large enough to cover pie. . White of 1 Egg 1 tablespoon Granulated Sugar Pour filling into par-baked crust, and cover with the second piece of pie crust. Trim the cover, and fold under the edges. Flute edges together or use fork to press together. Brush the top with egg whites and sprinkle with granulated sugar. Cut four slits near center of pie to vent steam. Bake at 350F for 35-45 minutes, until crust is golden brown. Allow to cool before serving.