Cranberry Custard Pie Recipe 425

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CRANBERRY CUSTARD PIE RECIPE - (4.2/5)



Cranberry Custard Pie Recipe - (4.2/5) image

Provided by Benae21

Number Of Ingredients 12

1 tsp. corn syrup
4 cups cranberries
1/2 c. cream cheese
1 lemon, for zest/juice
1 tsp. raw sugar
1 box refrigerated ready-to-bake pie crust (2 boxes if your pie pans are shallow)
4 eggs
1/2 c. flour
1/2 tsp. kosher salt
3 c. sugar
2 tbsp. butter
2 tsp. vanilla

Steps:

  • 1. Zest/Grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and sugar in bowl to an airtight container; chill until ready to use. 2. Unroll one pie crust and place in deep 9-inch pie dish; trim crust, leaving 1/4 inch overhang. Chill until ready to use. 3. Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture. 4. Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimpling with a fork; brush top crust lightly with water and sprinkle with raw sugar. 5. Cut a few slits in the top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450 degrees. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350 degrees. Bake 35-40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries.

CRANBERRY STREUSEL PIE



Cranberry Streusel Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8-10 servings

Number Of Ingredients 10

1 (9-inch) unbaked pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
3 tablespoons light brown sugar, divided
2 tablespoons cornstarch
1 (16 oz.) can whole berry cranberry sauce
1/3 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped walnuts
1/4 cup cold butter

Steps:

  • HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
  • BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
  • COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
  • COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
  • BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.

CRANBERRY CRUMB PIE



Cranberry Crumb Pie image

A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!

Provided by BECKYSIZ

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
¼ cup butter, chilled and diced
⅓ cup all-purpose flour
¾ cup chopped walnuts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  • In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  • In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  • In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  • Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Nutrition Facts : Calories 619 calories, Carbohydrate 71.4 g, Cholesterol 62.7 mg, Fat 34.5 g, Fiber 2.5 g, Protein 9.7 g, SaturatedFat 15 g, Sodium 316.9 mg, Sugar 45.8 g

CRANBERRY CUSTARD MERINGUE PIE



Cranberry Custard Meringue Pie image

I love to serve this pie around the holidays while my family is around. My grandchildren call it the red colored pie with the fluff topping.-Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

3 large eggs, separated
Pastry for single-crust pie (9 inches)
1-3/4 cups fresh or frozen cranberries
1 tablespoon grated orange zest
1-1/4 cups plus 6 tablespoons sugar, divided
1 cup water
Dash salt
Dash ground cinnamon
4 teaspoons plus 1/4 cup cornstarch, divided
1/4 cup orange juice
2 cups 2% milk, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine the cranberries, orange zest, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. , Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight.

Nutrition Facts : Calories 389 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

BAR HARBOR CRANBERRY PIE



Bar Harbor Cranberry Pie image

A wonderful pie! The tartness of the cranberries evens out with the sweetness of the sugar! This also makes a beautiful presentation! Good for Thanksgiving and Christmas, along with any other time of the year because it is so simple to make!

Provided by Amy Nichole

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

2 cups cranberries
1 ½ cups white sugar, divided
½ cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
½ cup margarine, melted
¼ cup shortening, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
  • Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
  • Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 54 g, Cholesterol 46.5 mg, Fat 24.4 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 149.8 mg, Sugar 39.1 g

APPLE CRANBERRY STREUSEL CUSTARD PIE



Apple Cranberry Streusel Custard Pie image

It sounds like a mouthful, and is... a mouthful of flavors! I came across this recipe while trying to find something to make with all of the apples coming off of our trees. I have no idea what website I got it from, but I'm sure thankful I found it. I served it at a gathering of friends and it was gobbled right up!

Provided by Rachie P

Categories     Pie

Time 1h5m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
2 eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium apples, peeled and sliced (about 1 1/2 cups)
9 inches unbaked pie shells
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup chopped nuts

Steps:

  • Place rack in lower third of oven and preheat to 425.
  • In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
  • Pour into pie crust.
  • In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
  • Sprinkle mixture over pie. Bake 10 minutes.
  • Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
  • Cool. Store covered in refrigerator.

Nutrition Facts : Calories 500.2, Fat 23.4, SaturatedFat 9.2, Cholesterol 85, Sodium 302.1, Carbohydrate 66, Fiber 3.6, Sugar 45.1, Protein 9.4

IMPOSSIBLY EASY CRANBERRY PIE



Impossibly Easy Cranberry Pie image

This is a beautiful and beautifully simple pie to serve all during the holiday season. If you plan ahead and freeze a bag of cranberries, you can even serve it during the year. It is at once sweet and tart and altogether pleasing to the palate. Recipe is from Linda Larson at About.com.

Provided by Lorraine of AZ

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups chopped cranberries
1 teaspoon grated orange peel
1/2 cup chopped walnuts
1/2 cup buttermilk
1/4 cup orange juice
1/3 cup melted butter
1 teaspoon vanilla
4 eggs
1 1/2 cups sugar
3/4 cup original Bisquick baking mix

Steps:

  • Preheat oven to 350 degrees F. Spray a 10-inch pie plate with nonstick baking spray containing flour.
  • Mix cranberries, orange peel, and walnuts and sprinkle evenly into pie plate.
  • Combine remaining ingredients in a large bowl and beat until smooth. Carefully pour over cranberries in pie plate.
  • Bake 35-40 minutes in preheated oven or until knife inserted in center comes out clean. Chill for 6 hours before serving. Garnish with ice cream or whipped cream.

Nutrition Facts : Calories 365.2, Fat 16.8, SaturatedFat 6.6, Cholesterol 126.9, Sodium 249.7, Carbohydrate 49.7, Fiber 1.6, Sugar 41.3, Protein 5.9

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