Environs Cranberry Pie Recipes

BUTTERY CRANBERRY PIE

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.

CRANBERRY PIE II

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.

CRANBERRY PIE

Steps:

• Mix sugar, salt and cornstarch and add to chopped cranberries and molasses. Pour into pastry-lined pan. Dot with butter and cover with top crust. Bake at 425 degrees for about 35 minutes

CRANBERRY PIE

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

Steps:

• Preheat oven to 325 degrees F.
• Spread cranberries in a buttered 10-inch pie plate. Sprinkle with 1/2 cup sugar. Sprinkle with walnuts. In a bowl combine eggs and remaining 1 cup sugar. Add flour and butter and stir. Pour batter over cranberries.
• Bake for 50 to 60 minutes or until the top is brown and a tester comes out clean.

BAR HARBOR CRANBERRY PIE

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.

CRANBERRY RAISIN PIE

Steps:

• In a large bowl, combine flour and salt. In another bowl, combine oil and water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Shape into a ball; divide dough in half so one ball is slightly larger than the other. , Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate; set aside. , For filling, in a large saucepan, combine the sugar, flour, cinnamon, salt and nutmeg; gradually stir in orange juice until smooth. Stir in cranberries and raisins; bring to a boil. Reduce heat; cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or use a 1-1/2-in. holly leaf cutter to make a design. , Brush pastry with milk if desired. Bake at 400° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

EASY CRANBERRY PIE

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.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

SIMPLE AND EASY CRANBERRY PIE

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.

FRESH CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F.
• Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10" pie plate.
• Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.
• Pour batter evenly over cranberry mixture.
• Bake approximately 40 minutes until golden brown all over.

CRANBERRY HAND PIES

Steps:

• For dough:
• Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
• Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
• For filling and assembly:
• Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
• Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16" thick. Using cookie cutter, cut out 16 circles.
• Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4" around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
• Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
• Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
• Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.

CRANBERRY DREAM PIE

Steps:

• In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. , In a bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.