Diana's Desserts - www.dianasdesserts.com
See more recipes in Thanksgiving Desserts 
Cranberry Ribbon Apple Pie
in Guest Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 8 |
| Comments: This simple recipe is now a family favorite! No Thanksgiving would be complete without this fresh twist on an old favorite! Helpful note, I didn't have 100% cranberry juice so I used orange juice instead and it turned out fabulous! |
Ingredients:  Filling: 1 1/2 cups plus 1 tablespoon granulated sugar 1/2 cup 100% cranberry juice 2 cups fresh cranberries (about 8 ounces) 2 pounds Granny Smith apples, peeled, cored, thinly sliced 1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced 2 tablespoons all-purpose flour 1 teaspoon fresh lemon juice 1/2 teaspoon ground cinnamon Crust: Butter Pie Crust Dough (see recipe below) 2 tablespoons (1/4 stick/1 oz/28g) unsalted butter, cut into 1/2-inch cubes 1 teaspoon milk Pinch of ground cinnamon Serve with: Vanilla ice cream |
| Instructions: Instructions: Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.) Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend. Preheat oven to 400°F (200°C). Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust. Bake pie 15 minutes; reduce oven temperature to 375°F (190°C) and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with vanilla ice cream. Makes 1 (9-inch) pie, 8 servings. Butter Pie Crust Dough (enough for a double-crust pie) Ingredients: 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 cup (2 sticks/8 oz/226g) chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons (or more) ice water Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 6 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Divide the dough in half, form dough into two balls; flatten balls into disks. Wrap both disks in plastic; refrigerate for 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.) Makes enough for a double crust pie. |
| Source: Bon Appétit November 2003 |
| Submitted By: Janine Balzer |
| Date: October 15, 2004 |
Reviews
Reviewer: CJ Hoogewind
Rating:
Review:
This Pie I made last year, and it is AMAZINGS! Thank you so much for sharing your recipe! CJ Hoogewind
Rating:
Review:
This Pie I made last year, and it is AMAZINGS! Thank you so much for sharing your recipe! CJ Hoogewind