Best 2 Colonial Times Apple Cranberry Pie With Cornmeal Crust Recipes

Journey back in time to the era of colonial America with our delectable Colonial Times Apple Cranberry Pie with Cornmeal Crust. This exceptional pie seamlessly blends the flavors of sweet apples, tart cranberries, and a unique cornmeal crust that adds a delightful crunch.

Indulge in the Colonial Apple Pie, a classic dessert with a flaky crust and a perfectly spiced apple filling. For a touch of nostalgia, try the Colonial Pumpkin Pie, featuring a velvety pumpkin filling and a crispy crust. And don't miss the Colonial Cranberry Pie, a vibrant and tangy delight that will tantalize your taste buds. Each recipe is a culinary treasure that captures the essence of colonial times.

Let's cook with our recipes!

COLONIAL TIMES APPLE-CRANBERRY PIE WITH CORNMEAL CRUST

Colonial Times Apple-Cranberry Pie With Cornmeal Crust image

I have made this many, many times over the years, especially as a dessert with our Thanksgiving and Christmas dinners, but it's good any time of year. Sometimes I will just use the filling with a lattice-topped regular pie crust. When I do use the cornmeal crust, I like to use acorn and leaf cut-outs made with small cookie cutters for Thanksgiving and star or tree cut outs for Christmas- very impressive! Originally from a November 1993 issue of Bon Appetit. This is especially good with a scoop of rum raisin ice cream!

Provided by Leslie in Texas

Categories Pie

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup vegetable shortening, plus
2 teaspoons vegetable shortening
6 tablespoons buttermilk (about)
1 cup fresh cranberries
1 cup sugar
2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 lbs tart apples, peeled, cored, and cut into 1/2-inch thick slices (I like to use either Granny Smith or Braeburn)
1/2 cup dried currant
5 tablespoons all-purpose flour
buttermilk

Steps:

For Crust:.
Mix first 5 ingredients in a food processor.
Add shortening and cut in until mixture resembles coarse meal.
Blend in enough buttermilk by tablespoons to form dough that clumps together.
Gather dough into a ball;divide in half.
Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
(Can make 1 day ahead).
For filling:.
Position rack in lowest third of oven and preheat to 375 degrees.
Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
Add apples.currants, and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to a 13 inch round, peel off top sheet of paper and invert dough into a 9 1/2 inch diameter deep-dish glass pie dish;peel off paper.
Fold under overhanging dough to form a double-thick edge;crimp edges.
Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
Using a knife, mark veins in leaves or add other decorative touches.
Slightly mound filling in pie dish.
Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
Brush pastry all over with buttermilk.
Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
Bake for 45 minutes.
Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
Transfer pie to rack and cool 1 hour.
Serve warm or at room temperature.

Nutrition Facts : Calories 617.5, Fat 21.6, SaturatedFat 6.1, Cholesterol 0.5, Sodium 165.3, Carbohydrate 104.9, Fiber 7.2, Sugar 61, Protein 5.9

APPLE - CRANBERRY PIE

Apple - Cranberry Pie image

I have made this many times over the years and it is a huge hit. The sweetness of the apples and tang of the cranberries are just perfect together. With a lattice sugar sprinkled top the presentation is gorgeous and impressive. 10/08 update: Frozen cranberries will result in a very wet pie, I wouldn't suggest using them. Believe me, I just made that mistake!

Provided by Chicagoland Chef du

Categories Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

5 large golden delicious apples, peeled, cored and sliced 1/2-inch thick
2 cups fresh cranberries, NOT frozen
1 cup sugar
1/3 cup flour
2 tablespoons butter, melted
1/2 teaspoon ground ginger
2 tablespoons raw sugar, for sprinkling
2 (9 inch) unbaked pie shells, rolled type
1 egg, beaten with water for egg wash
1/2 teaspoon water, for egg wash

Steps:

Preheat oven to 375°.
Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
Heap prepared apples & cranberries into unbaked pie shell.
Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.

Nutrition Facts : Calories 470.2, Fat 18.8, SaturatedFat 5.8, Cholesterol 34.1, Sodium 264.9, Carbohydrate 74, Fiber 6.1, Sugar 43, Protein 4.6

Tips:

Use fresh, in-season apples and cranberries. This will ensure that your pie has the best possible flavor.
Don't overmix the pie crust. Overmixing will make the crust tough.
Be sure to pre-bake the pie crust before adding the filling. This will help to prevent the crust from becoming soggy.
Don't overfill the pie. Leave about 1 inch of space around the edges of the crust so that the filling can bubble up and not overflow.
Bake the pie until the crust is golden brown and the filling is bubbling.

Conclusion:

Colonial Times Apple Cranberry Pie with Cornmeal Crust is a delicious and easy-to-make pie that is perfect for any occasion. With its flaky cornmeal crust and sweet-tart apple and cranberry filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Colonial Times Apple Cranberry Pie a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »