CAPE COD BLUEBERRY PIE
We Northeasterners have been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with cream. I do, too. -Nancy O'Connell, Biddeford, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.
Nutrition Facts : Calories 307 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 230mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.
CAPE COD CRANBERRY VELVET PIE
Make and share this Cape Cod Cranberry Velvet Pie recipe from Food.com.
Provided by Julesong
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat cream cheese until fluffy.
- In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.
- Gradually add to cream cheese, beating until smooth and creamy.
- Set aside a few whole cranberries from sauce for garnish.
- Fold remaining sauce into whipped mixture. Spoon into pi e crust. Freeze 4 hours until firm.
- Garnish with reserved berries.
- Remove from freezer 15 minutes before serving.
Nutrition Facts : Calories 792, Fat 50.1, SaturatedFat 24.5, Cholesterol 127.7, Sodium 464.4, Carbohydrate 79.3, Fiber 1.9, Sugar 39.4, Protein 8.1
CAPE COD CRANBERRY VELVET PIE
Number Of Ingredients 6
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar and vanilla on medium speed of electric mixer until soft peaks form. Set aside.2. In large mixing bowl beat cream cheese until fluffy. Gradually add cream mixture to cream cheese, beating until smooth.3. Reserve a few whole cranberries for garnish. Fold remaining cranberry sauce into cream cheese mixture. Spread in crust.4. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved berries.*NOTE: Soften cream cheese in microwave on high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
CRANBERRY PIE
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
- Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
- Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 21 milligrams, Sugar 39 grams, TransFat 0 grams
RAISIN CRANBERRY PIE
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY STREUSEL PIE
A delightfully tart cranberry pie with a yummy walnut streusel topping.
Provided by Nils
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
- Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
- Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g
CAPE COD CRANBERRY PIE
A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.
Provided by ratherbeswimmin
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10-inch pie plate.
- Add cranberries and spread out evenly.
- Top cranberries with 1/2 cup sugar and pecans.
- In a mixing bowl, add the eggs.
- Gradually beat in 1 cup of sugar.
- Add the flour, butter, and shortening, beating until just smooth.
- Pour the batter over the cranberries.
- Bake at 325 degrees for 1 hour or until the top is golden.
- Serve warm with ice cream.
Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4
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