Cranberrywhitechocolatenutpie Recipes

CRANBERRY NUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
• In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
• Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

CRANBERRY CHOCOLATE WALNUT PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

CRANBERRY WHITE CHOCOLATE NUT PIE

Steps:

• In a small bowl combine dried cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoons brandy.
• Preheat oven to 325.Prepare pastry and line a 9 inches pie plate.
• In a medium bowl wisk together butter, sugar,eggs,and salt.
• Stir in walnuts, flour and chopped baking bars until just combined.
• Stir in drained cranberries and 1 tablespoons brandy.
• Spoon into crust lined pie plate.
• Bake for 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
• Cool on rack.

NANTUCKET CRANBERRY PIE

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.

CRANBERRY CLAFOUTIS

Steps:

• Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
• Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

CRANBERRY NUT PIE

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

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.

WHITE CHOCOLATE-CRANBERRY SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
• Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
• Bake in the preheated oven until barely golden around the edges, about 15 minutes.

THREE-NUT PIE WITH CRANBERRIES

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.

WHITE CHOCOLATE AND CRANBERRY

Steps:

• sift flour, baking powder, bicarb and salt
• beat butter, vanilla and sugars then gradually add egg
• mix in flour, oats, chocolate and crannberries
• make walnut/olive shaped balls on baking tray then flatten them
• bake 10 mins at 170c