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Cranberry Nut Pie

CRANBERRY NUT PIE

this pie has become a holiday tradition for us. it has a nice tangy/sweet taste, and it is great with whipped cream. it's also pretty easy as pies go.

Time: 60 minutes

Steps:

  • preheat oven to 375f
  • prepare pie crust in pie and crimp the edges
  • in a large bowl combine cranberries , brown sugar , nuts , 3 t
  • flour , and cinnamon
  • spoon cranberry mixture into pie shell
  • beat egg until thick
  • gradually add sugar and beat well
  • beat in 1 / 2 cup flour and butter
  • pour butter mixture over cranberry mixture in pie crust
  • cover crust edges with foil and bake for 20-25 minutes
  • remove foil and bake for 20-25 additional minutes


cranberry nut pie image

Number Of Ingredients: 9

Ingredients:

  1. pie shells
  2. cranberries
  3. brown sugar
  4. nuts
  5. flour
  6. cinnamon
  7. egg
  8. sugar
  9. butter


CRANBERRY NUT PIE

Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cranberries into crust. Combine the brown sugar, walnuts and butter; sprinkle over the cranberries., For topping, combine the sugar, eggs and butter in a bowl. Gradually add flour. Pour over nut mixture. Bake until filling is bubbly and topping is golden brown, 40-45 minutes. Cool on a wire rack. If desired, garnish with whipped cream.


Cranberry Nut Pie image

Number Of Ingredients: 11

Ingredients:

  • 1 sheet refrigerated pie crust
  • 1 package (12 ounces) fresh cranberries, halved
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 3 tablespoons butter, melted
  • TOPPING:
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • Whipped cream, optional


CRANBERRY NUT PIE

This pie has become a holiday tradition for us. It has a nice tangy/sweet taste, and it is great with whipped cream. It's also pretty easy as pies go.

Recipe From food.com

Provided by Shaye

Time 1h

Yield 1 pie, 10 serving(s)

Steps:

  • Preheat oven to 375°F.
  • Prepare pie crust in pie and crimp the edges.
  • In a large bowl combine cranberries, brown sugar, nuts, 3 T.
  • flour, and cinnamon.
  • Spoon cranberry mixture into pie shell.
  • Beat egg until thick.
  • Gradually add sugar and beat well.
  • Beat in 1/2 cup flour and butter.
  • Pour butter mixture over cranberry mixture in pie crust.
  • Cover crust edges with foil and bake for 20-25 minutes.
  • Remove foil and bake for 20-25 additional minutes.


Cranberry Nut Pie image

Number Of Ingredients: 10

Ingredients:

  • 1 (9 inch) pie shells
  • 4 cups cranberries (fresh or thawed)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup nuts (chopped)
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/3 cup butter (melted)


CRANBERRY DOUBLE-NUT PIE

This has to be on our holiday table or there'd be lots of unhappy campers. Tart cranberries provide delicious contrast to the rich, sweet, nutty filling.-Lily Julow, Lawrenceville, Georgia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry. , Bake 45-50 minutes or until set. Cool on a wire rack.


Cranberry Double-Nut Pie image

Number Of Ingredients: 10

Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 3 large eggs
  • 3/4 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 tablespoons molasses
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 3/4 cup coarsely chopped walnuts, toasted
  • 3/4 cup coarsely chopped pecans, toasted


NANTUCKET CRANBERRY PIE

Recipe From foodnetwork.com

Provided by Food Network

Time 50m

Yield 8 servings

Steps:

  • For the Filling: Preheat the oven to 350 degrees F.
  • Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
  • For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
  • Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.


Nantucket Cranberry Pie image

Number Of Ingredients: 9

Ingredients:

  • Butter, to grease the pie plate
  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup walnuts, chopped
  • 2 eggs
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon almond extract


CRANBERRY-CHERRY NUT PIE

This delightful, stress-free pie combines cranberries with convenient cherry pie filling for a fresh, fun flavor. -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 8 servings.

Steps:

  • Preheat oven to 375°. For filling, mix first 8 ingredients. Unroll 1 crust into a 9-in. pie plate. Add filling; dot with butter., Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar., Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.


Cranberry-Cherry Nut Pie image

Number Of Ingredients: 12

Ingredients:

  • 1 can (21 ounces) cherry pie filling
  • 2 cups fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 sheets refrigerated pie crust
  • 2 tablespoons butter
  • 1 teaspoon 2% milk
  • 1 tablespoon coarse sugar


CRUSTLESS CRANBERRY PIE

Light, super simple, and delicious dessert. Great with vanilla ice cream.

Recipe From allrecipes.com

Provided by Jean

Time 55m

Yield 8

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  • Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.


Crustless Cranberry Pie image

Number Of Ingredients: 8

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¼ teaspoon salt
  • 2 cups cranberries
  • ½ cup chopped walnuts
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon almond extract


CRANBERRY NUT PIE

This is a recipe I received from a friend several years ago. It is an easy recipe and our family and friends request it often. I freeze cranberrys when they are in season so that I am able to make it year around. I don't think you'll be disappointed with this pie if you like cranberrys!!

Recipe From food.com

Provided by Colorado Lauralee

Time 55m

Yield 6 serving(s)

Steps:

  • Spread the berries on bottom of the pie shell.
  • Sprinkle brown sugar over the cranberrys, then sprinkle the nuts on.
  • Beat the egg, add white sugar, flour and melted margarine. Mix or whisk well and spread over the cranberrys, brown sugar and nuts.
  • Bake at 325* for about 45 minutes (I bake a little longer), until the topping is nicely browned, not dark brown.
  • Serve warm with ice cream or whipped topping. This is also good cold.


Cranberry Nut Pie image

Number Of Ingredients: 8

Ingredients:

  • 1 1/2 cups raw cranberries, whole
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts (or more)
  • 1 egg, beaten
  • 2/3 cup white sugar
  • 1/2 cup flour
  • 1/3 cup margarine, melted
  • 1 (9 inch) unbaked pie shells


THREE-NUT PIE WITH CRANBERRIES

Recipe From epicurious.com

Yield Serves 8

Steps:

  • Preheat oven to 400°F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Freeze crust until firm, about 15 minutes.
  • Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.
  • Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.
  • Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filing into prepared crust. Bake until center of filling is set, about 45 minutes. Cool pie completely.


Three-Nut Pie with Cranberries image

Number Of Ingredients: 12

Ingredients:

  • 1 Buttermilk Pie Crust Dough disk
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup sliced almonds
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, melted, room temperature
  • 3 large eggs
  • 2 tablespoons unsulfured (light) molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups cranberries (about 6 ounces)


CRANBERRY NUT DESSERT

This pie is so easy and doesn't need a crust. Taste wonderful warm with a scoop of Homemade Vanilla Blue Bell Ice Cream!

Recipe From food.com

Provided by Mia Bella

Time 1h

Yield 1 pie, 8 serving(s)

Steps:

  • In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated.
  • In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients.
  • Spread into a greased 9-inch pie plate.
  • Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.


Cranberry Nut Dessert image

Number Of Ingredients: 9

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 cups fresh cranberries or 2 cups frozen cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup melted butter or 1/2 cup margarine
  • 2 eggs
  • 1/2 teaspoon almond extract
  • whipped cream (optional) or ice cream (optional)


CRANBERRY PIE

Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 7h20m

Yield 10 to 12 servings

Steps:

  • For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
  • Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
  • Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
  • For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
  • Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
  • When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
  • Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.


Cranberry Pie image

Number Of Ingredients: 19

Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1/3 cup finely ground dehydrated unsweetened cranberries
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) very cold butter, cut into cubes
  • 5 tablespoons very cold vodka
  • 2 teaspoons apple cider vinegar
  • 1/4 cup triple sec (see Cook's Note)
  • 1 teaspoon unflavored powdered gelatin
  • 2 1/2 cups fresh or frozen cranberries
  • 1 teaspoon orange zest plus 1/4 cup orange juice
  • 1/2 teaspoon ground ginger
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup very cold heavy cream
  • 1 large egg white
  • 1/2 cup fresh cranberries
  • 1/2 cup granulated sugar
  • Orange peel, cut into thin strips, for garnish
  • Sweetened whipped cream, for serving


STRAWBERRY-PECAN PIE

Relates Becky Duncan of Leming, Texas, "I stock up on locally grown berries for treats like this pie, which pairs them with pecans." She's received a ribbon from the Strawberry Festival food show at nearby Poteet.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 6-8 servings.

Steps:

  • In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.


Strawberry-Pecan Pie image

Number Of Ingredients: 8

Ingredients:

  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 cups chopped fresh strawberries
  • 1 cup chopped pecans
  • Pastry for double-crust pie (9 inches)
  • 1 to 2 tablespoons butter


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