Cranberry Sauce With Apple Pie Filling Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
• Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

Steps:

• Preheat the oven to 350° F.
• Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
• Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
• Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
• Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
• Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
• Transfer to a wire rack and cool for at least 15 minutes.
• Serve with vanilla ice cream.

Steps:

• In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst, about 8 minutes. Transfer to a bowl and cool to room temperature.

Steps:

• In a smallish mixing bowl put the apple pie filling and the cranberry sauce.
• Stir until well combined.
• Chill in the fridge until serving time.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine apple pie filling and cranberry sauce in a shallow baking dish.
• In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven for 40 minutes, or until browned and crisp.

Steps:

• In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
• In a medium bowl combine the apples with whole cranberry sauce.
• In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
• Add the apple mixture; mix until completely combined.
• Mix in nuts (if using).
• Transfer to the crust-lined pie plate.
• Cover with remaining pastry then crimp the edges.
• Cut 2-3 slits in the top of the pastry.
• Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
• Place the pie onto a baking sheet to prevent any spills.
• Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
• CRUMB TOPPING:.
• 1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
• In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
• Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).

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.