Fresh Cranberry Pie Recipes Recipe For Shrimp

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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 PIE



Cranberry Pie image

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

1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar
1/4 cup triple sec (see Cook's Note)
1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger
1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream
1 large egg white
1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving

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.

SIMPLE AND EASY CRANBERRY PIE



Simple and Easy Cranberry Pie image

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

2 cups cranberries, rinsed with stems removed
1/2 cup sugar
1/2 cup chopped nuts
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter or 1/2 cup margarine, melted

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

FRESH CRANBERRY PIE



Fresh Cranberry Pie image

This recipe was adapted from one I found in Gourmet Magazine over 10 years ago. It is more like a buttery pound cake over a filling of chopped cranberries and walnuts, than an actual pie. It is wonderful served with a little whipped cream and a cup of tea. I usually cut the butter back to 1/2 cup plus a little.

Provided by cathyfood

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups fresh cranberries
1/2 cup walnuts
1 1/2 cups sugar, divided
2 eggs
1 cup butter, melted and cooled
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon almond extract

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 PIE



Cranberry Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 1/2 cups cranberries
1/3 cup coarsely chopped pecans
1 cup plus 3 tablespoons sugar
1 1/2 tablespoons flour
1/2 cup raisins
1/4 cup fresh orange juice
1/2 teaspoon cinnamon
3 tablespoons melted butter
pastry for one crust 9-inch pie
1 1/3 cups sour cream
1/2 teaspoon vanilla

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

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Jonathan Reynolds

Categories     project, sauces and gravies, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups fine graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup sugar
2 1/2 cups frozen cranberries
6 tablespoons unsalted butter
1 1/4 cups sugar
8 large egg yolks
3 1/4 cups frozen cranberries (1 bag)
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
1/2 cup coarsely chopped dried cranberries

Steps:

  • To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
  • To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
  • Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
  • To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
  • Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
  • To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
  • Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup quick-cooking tapioca
2 teaspoons grated orange zest
1/4 teaspoon salt
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 pastry shell (9 inches), baked

Steps:

  • Place cranberries in a food processor; cover and pulse until coarsely chopped. , In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. , Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.

Nutrition Facts : Calories 329 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 202mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY RAISIN PIE



Cranberry Raisin Pie image

Even though it was difficult, we saved room for dessert when my mom made this festive holiday pie. It pairs tart cranberries with sweet raisins inside a flaky golden crust. We loved it with big scoops of homemade vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon salt
1/2 cup canola oil
5 tablespoons cold water
FILLING:
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup orange juice
2-2/3 cups fresh or frozen cranberries
1 cup raisins
Milk, optional

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.

Nutrition Facts : Calories 478 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY STREUSEL PIE



Cranberry Streusel Pie image

A delightfully tart cranberry pie with a yummy walnut streusel topping.

Provided by Nils

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 pound fresh cranberries
¾ cup white sugar
¼ cup all-purpose flour
½ cup packed brown sugar
½ cup walnuts
¼ cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust 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.

Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g

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