apple cranberry pie brown sugar pop tart

APPLE CRANBERRY PIE BROWN SUGAR POP TART PLUS

October through late November is their peak time, and let me tell you, I'm always so eager to start seeing these beauties as they're one of my favorite berries to enjoy during the autumn season. Once late October/early November rolls around, I excitedly keep my eyes peeled for cranberries, those gorgeous little red gems, to begin making their appearance in the produce section of the market.

APPLE CRANBERRY PIE BROWN SUGAR POP TART PLUS

Prepared with a juicy filling of fresh cranberries kissed with orange and spice, a layer of thinly sliced pears, plus a sweet cookie-like crust, this cranberry tart recipe makes for a delectably sweet finish to your holiday meal! EXTRA TIP: Place a baking sheet on the rack below the pie to catch any filling that may bubble over.Sweet and tangy with a glorious ruby red color, my cranberry tart is a festive dessert to offer up during the fall season. Cover pie with foil or a crust protector the last 20-30 minutes of baking to keep the crust from browning too much.

Bake at 350˚F for 60-75 minutes until the crust is brown and the filling bubbles in the center.

Whisk an egg and brush it over the top crust.

Pinch the top and bottom crusts together and crimp the edges. Top pie with crust, cutting off any excess dough.

Roll the remaining pie crust into a large circle about 1/4-inch thin.

Place the cranberry apple pie filling inside the crust and pour the prepared sauce evenly over the fruit. Place into a 9-inch pie dish and cut off any excess crust.

Remove pie crust from the fridge and roll pie crust into a large circle about 1/4-inch thin.

Preheat oven to 350 degrees Fahrenheit.In a saucepan, combine the liquid and 2 Tbsp of butter, Stir constantly over medium heat until the mixture thickens. Pour fruit filling into a strainer and capture the liquid, about 1/2 cup.Let macerate (release juices) at room temperature for 30 minutes. In a large bowl, combine the sliced apples, cranberries, orange zest, orange juice, brown sugar, white sugar, cornstarch, cinnamon, nutmeg, and salt.Prepare pie crust if making from scratch.Since the fruit releases most of their juices before going into the pie, it helps keep the apples from being too watery, and creates a flavorful sauce. This cranberry apple pie recipe uses that caramelized syrup method. If you like your apples with a little bite still left to them, this is the best way to get al dente apples with just the right amount of glaze. Then strain the fruit and cook the liquid with butter to create a caramel-like syrup to pour over the raw apples. In culinary school, we were taught to first, let the apples macerate (release their juices) with some sugar, lemon juice, and spices. The apples are softer this way from being cooked twice.Īnother great way to make apple pie filling is to keep the apples raw, and to pour a caramelized syrup over them. Our favorite apple pie filling is cooked with apple juice to make it saucy and sweet before pouring it into the pie crust. And not necessarily just cooking the apples. But I have found that my apple pies taste better, and the crust isn’t under-baked at all, when I do some cooking beforehand. It’s definitely easiest to let the apples cook inside the pie as it bakes. Do you cook apples before putting them in a pie?

Apple cranberry pie brown sugar pop tart