MAKES ONE 9-INCH PIE
Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.
WHY THIS RECIPE WORKS:
For an apple-cranberry pie recipe with a crisp crust and balanced flavors, we precooked the cranberries so they wouldn’t shed a lot of liquid during baking. Then we arranged the cooked cranberries and apples in two distinct layers, allowing the flavor of each to come through clearly in our apple-cranberry pie recipe.
- fresh or frozen cranberries
- orange juice
- ground cinnamon
- table salt
- water
- cornstarch
- Brussels sprouts
- dried cranberries
- grated Parmesan cheese
- ground pepper
- Salt to taste
- Cupcakes:
- sugar
- eggs
- pumpkin puree
- vanilla
- flour
- pumpkin pie spice
- baking powder
- baking soda
- Icing:
- cream cheese
- confectioner's sugar
- vanilla
- Eggs
- Sugar
- Pumpkin
- Lemon juice
- All-purpose flour
- Baking powder
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Cream cheese -- softened
- Butter -- or margarine
- Powdered sugar
- Vanilla
Makes 5 cups
- chopped celery
- soft bread cubes
- dried thyme
Makes two pies
- butter or margarine
- sugar or 1 14-oz can sweetened condensed milk
- evaporated milk
- egg
A favorite
- olive oil
- amaretto liqueur
- dried thyme
- salt and pepper
- sliced almonds
Only one batch of dough at time in food processor.
Filling hint-sugar draws moisture from apples so don’t mix the sugar mixture with the fruit until just before you fill the pie shell.
Frozen pie reheat at 375 for 30-40 minutes
- FILLING
- ground cinnamon
- baking powder
- packed light-brown sugar
- flour
- CRUMB TOPPING
- ice water
- granulated sugar
- flour
- DOUGH
- each grated lemon peel and lemon juice
- each granulated sugar and packed light brown sugar
- cornstarch
- ground cinnamon
- Cream of mushroom soup
- milk
- soy sauce
- ground black pepper
- cooked cut green beans
- french fried onions