Best 4 Cranberry Apricot Pie Recipes

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Indulge in a delightful culinary experience with our tantalizing Cranberry Apricot Pie, a harmonious blend of tangy cranberries, sweet apricots, and a flaky, buttery crust. This classic dessert, perfect for any occasion, offers a symphony of flavors that will tantalize your taste buds. With three delectable variations to choose from - a traditional lattice-top pie, a rustic galette, and a charming crostata - our recipe collection caters to every baker's skill level and preference. Get ready to embark on a delicious journey as we unveil the secrets behind these exceptional Cranberry Apricot Pie creations.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT, CRANBERRY AND WALNUT PIE



Apricot, Cranberry and Walnut Pie image

Provided by Elinor Klavins

Categories     Berry     Fruit     Nut     Dessert     Bake     Thanksgiving     Cranberry     Apricot     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whipping cream
3 tablespoons unsalted butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely chopped walnuts
1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
1 cup dried cranberries
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Additional dried apricots, dried cranberries and walnuts (for garnish)

Steps:

  • Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
  • Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
  • Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

APRICOT CRANBERRY CRUMB PIE



Apricot Cranberry Crumb Pie image

Fall is coming soon and this is one of my favorite pies to make in the Fall. Tart dried apricots and dried cranberries are a perfect pair in this fruity pie.

Provided by Susan Bickta

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 11

1 8" pie shell, baked
16 oz dried apricots, roughly chopped
3/4 c sugar
2 1/2 c water + 3 tablespoons
2 Tbsp cornstarch
1/3 c dried cranberries
1/4-1/2 tsp almond extract
1 c flour
1/3 c brown sugar, packed
1/3 c margarine, cold
cinnamon, for garnish

Steps:

  • 1. Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
  • 2. Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
  • 3. When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
  • 4. Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

PINEAPPLE, APRICOT AND CRANBERRY LATTICE-CRUST PIE



Pineapple, Apricot and Cranberry Lattice-Crust Pie image

Categories     Fruit     Dessert     Bake     Cranberry     Apricot     Pineapple     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

For filling
1 16-ounce can unpeeled apricot halves in heavy syrup, well drained, syrup reserved
1 cup diced dried apricots (about 5 ounces)
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons frozen pineapple juice concentrate, thawed
1 tablespoon fresh lemon juice
4 cups 1/2-inch pieces fresh peeled cored pineapple
1/2 cup cranberries
2 tablespoons (1/4 stick) unsalted butter
For crust
2Easy Pastry Dough disks
1 egg, beaten to blend (for glaze)

Steps:

  • Make filling:
  • Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan. Remove from heat. Let stand until apricots soften, about 10 minutes. Drain apricots; discard syrup.
  • Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth. Mix in pineapple. Let stand until juices form, about 15 minutes. Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes. Remove from heat. Mix in cranberries, butter and dried apricots. Cool completely. (Can be made 8 hours ahead; let stand at room temperature.) Gently mix in canned apricots.
  • Make crust:
  • Position rack in lowest third of oven and preheat to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under.
  • Roll out second dough disk on floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Brush inside and top edge of crust with glaze. Spoon filling into crust. Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze. Arrange 7 more strips atop pie in opposite direction. Tuck ends of pastry strips under crust at edge; press to seal. Crimp edge. Brush lattice and edge with glaze.
  • Bake until lattice is golden and filling starts to bubble, about 45 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

CRANBERRY-APRICOT PIE



Cranberry-Apricot Pie image

Number Of Ingredients 11

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
1/2 cup sugar
1 tablespoon cornstarch
1 (21-ounce) can apricot pie filling
1 1/2 cups fresh or frozen cranberries
1/2 teaspoon cinnamon
GARNISH
water
2 teaspoons sugar

Steps:

  • 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine 1/2 cup sugar and cornstarch mix well. Stir in pie filling, cranberries and cinnamon until well mixed. Spoon into crust-lined pan.3. With fluted pastry wheel, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design flute edge. Brush with water sprinkle with 2 teaspoons sugar.4. Bake at 425°F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 3 g 12% * Sugars: 31 g * Protein: 1 g * Vitamin A: 25% * Vitamin C: 20% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

Tips:

  • For a crispier crust, use a combination of butter and shortening.
  • Be sure to chill the dough before rolling it out.
  • Use a sharp knife to cut the butter into the flour.
  • Do not overwork the dough.
  • When filling the pie, leave a 1-inch border around the edge.
  • Brush the top crust with milk or egg wash before baking.
  • Bake the pie in a preheated oven.
  • Let the pie cool for at least 1 hour before serving.

Conclusion:

Cranberry Apricot Pie is a classic dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit. Whether you are making it for a holiday gathering or just a special treat, this pie is sure to please everyone. So next time you are looking for a delicious and easy-to-make dessert, give Cranberry Apricot Pie a try.

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