Cranberry Chess Pie Recipes

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CRANBERRY CHESS PIE



Cranberry Chess Pie image

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

Provided by Sarah Jampel

Categories     Thanksgiving     Quick & Easy     Pie     Dessert     Cranberry     Lemon     Cornmeal     Egg     Milk/Cream     Butter     Vanilla     Lemon Juice     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Christmas     Fall

Yield Makes one 9" pie

Number Of Ingredients 13

1 (9") store-bought or homemade prebaked pie crust
12 oz. fresh or frozen cranberries
1½ cups (300 g) sugar
¾ tsp. kosher salt
1 Tbsp. finely grated lemon zest (from 1 lemon)
1 Tbsp. plus 1½ tsp. fine-ground cornmeal
1 Tbsp. all-purpose flour
4 large eggs, room temperature
½ cup heavy cream
4 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
¼ cup fresh lemon juice
Powdered sugar (for serving; optional)

Steps:

  • Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
  • Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
  • Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
  • Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
  • Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

CRANBERRY CHEESE CRUMB PIE



Cranberry Cheese Crumb Pie image

My mind works overtime to plan treats that surprise the family. They give this cranberry pie a "wow" and invite friends over to share it. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 14

1 sheet refrigerated pie crust
8 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
CRANBERRY LAYER:
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 512 calories, Fat 27g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 260mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

CRANBERRY CHERRY PIE



Cranberry Cherry Pie image

"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups cranberries
Pastry for double-crust pie (9 inches)
Milk and additional sugar

Steps:

  • In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY PIE II



Cranberry Pie II image

Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling.

Provided by sal

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ⅓ cups white sugar
½ cup all-purpose flour
1 tablespoon grated orange zest
1 pinch ground cinnamon
1 pinch ground nutmeg
3 eggs
¼ cup melted butter
1 ¼ cups cranberries
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.)
  • In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust.
  • Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 51.8 g, Cholesterol 85 mg, Fat 15.2 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 184.5 mg, Sugar 34.1 g

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Top Asked Questions

What is chess pie and how is it made?
Save this story for later. A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.
How do you cook cranberries in a pie crust?
Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6–8 minutes. Drain off any excess liquid.
Is cranberry pie like clafoutis?
The cranberry pie recipe comes from Epi contributor Sarah Jampel, who adores chess pie and was looking to offer a Thanksgiving option that’s as easy as clafoutis —the eggy fruit-studded French dessert.
How to make a cranberry cake with cranberries?
Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.

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