BUTTERY CRANBERRY PIE
Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!
Provided by Sandi Holman
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
- Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
- Bake in the preheated oven for 40 minutes, or until crust is golden brown.
Nutrition Facts : Calories 422 calories, Carbohydrate 67.9 g, Cholesterol 2.7 mg, Fat 16.1 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 314.7 mg, Sugar 39.4 g
EASY CRANBERRY PIE
"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
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 CHESS PIE
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
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.
SIMPLE AND EASY CRANBERRY PIE
This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm
Provided by Jessica Costello
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Grease a 10-inch pie plate.
- Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
- Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
- Bake for 1 hour.
Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9
CRANBERRY PIE
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.
CREAMY CRANBERRY PIE
Turn cranberries into a cranberry pie that balances tart and sweet flavors. This Creamy Cranberry Pie uses JELL-O, COOL WHIP and a pinch of orange zest.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
- Add whipped topping and orange zest; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 44 g, Fiber 0.569 g, Sugar 28 g, Protein 2 g
EXTRA EASY CRANBERRY APPLE PIE
Bisquick® mix makes it simple creating an easy, press-in-the-pan one-crust pie dough. Unlike traditional dough, this is softer and very tender with no rolling pin required! Oats and cinnamon make the streusel topping on this pie very homey.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
- In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
- In small bowl, mix 3/4 cup Bisquick mix, the oats, brown sugar and cinnamon. Cut in 1/4 cup cold butter until crumbly. Sprinkle over filling.
- Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Garnish top of pie or individual servings with cranberries.
Nutrition Facts : ServingSize 1 Serving
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
IMPOSSIBLY EASY CRANBERRY PIE
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
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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