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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 recipe favorite double pie crust
Filling:
8 (8 cups) apples use a mixture of half red and half green apples, thinly sliced
3/4 cup sugar
1/2 cup dried cranberries
1/2 cup toasted walnuts, finely chopped
1 tsp freshly squeezed lemon Juice
1/2 tsp cinnamon
1 tbsp all-purpose flour
3 tbsp unsalted butter, cut into small pieces
Topping:
1 tbsp milk
1 tbsp sugar
Pinch cinnamon
Place one rolled dough disc onto pie plate.
FOR FILLING:
Preheat oven to 400. Spray a 9-inch deep-dish pie plate with pan coating. In a large bowl, toss together apple slices, sugar, cranberries, walnuts and lemon juice and let sit 15 minutes. Combine flour and cinnamon together, then stir into apple mixture. Pour filling into crust and dot with butter.
Place second dough disc on floured surface to 13-inch round. Using a 1/2-inch round cutter, cut out approximately 10 small circles on the top crust. Drape dough over filling. Trim dough overhang to 1/2-inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively.
FOR TOPPING:
Brush piecrust with milk. Combine sugar and cinnamon and sprinkle evenly over pie. Place pie on parchment lined sheet pan. Place in oven, turn oven down to 375°F and bake for about 50 minutes or until crust is golden brown and filling is bubbling.
Cool on rack for 30 minutes to allow juices to thicken. Serve warm or at room temperature. (It can be made 6 hours ahead. Let stand at room temperature). Serve with vanilla ice cream!
APPLE CRAISIN NUT PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 recipe favorite double pie crust
Filling:
8 (8 cups) apples use a mixture of half red and half green apples, thinly sliced
3/4 cup sugar
1/2 cup dried cranberries
1/2 cup toasted walnuts, finely chopped
1 tsp freshly squeezed lemon Juice
1/2 tsp cinnamon
1 tbsp all-purpose flour
3 tbsp unsalted butter, cut into small pieces
Topping:
1 tbsp milk
1 tbsp sugar
Pinch cinnamon
Place one rolled dough disc onto pie plate.
FOR FILLING:
Preheat oven to 400. Spray a 9-inch deep-dish pie plate with pan coating. In a large bowl, toss together apple slices, sugar, cranberries, walnuts and lemon juice and let sit 15 minutes. Combine flour and cinnamon together, then stir into apple mixture. Pour filling into crust and dot with butter.
Place second dough disc on floured surface to 13-inch round. Using a 1/2-inch round cutter, cut out approximately 10 small circles on the top crust. Drape dough over filling. Trim dough overhang to 1/2-inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively.
FOR TOPPING:
Brush piecrust with milk. Combine sugar and cinnamon and sprinkle evenly over pie. Place pie on parchment lined sheet pan. Place in oven, turn oven down to 375°F and bake for about 50 minutes or until crust is golden brown and filling is bubbling.
Cool on rack for 30 minutes to allow juices to thicken. Serve warm or at room temperature. (It can be made 6 hours ahead. Let stand at room temperature). Serve with vanilla ice cream!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.