Holiday Cranberry Cherry Pie Recipes

FAVORITE CRANBERRY CHERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY CHERRY PIE

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY-CHERRY PIE

Steps:

• In large bowl, stir together granulated sugar, brown sugar, cornstarch, crystallized ginger, and orange peel. Add cherries and cranberries; toss gently to coat. If using fresh cherries, let stand about 15 minutes or until syrup forms, stirring occasionally. (If using frozen cherries, let stand about 45 minutes or until cherries are partially thawed but still icy.)
• Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry 1/2 inch beyond edge of pie plate. Pour fruit mixture into pastry-lined pie plate.
• For lattice top, cut remaining rolled-out pastry into 3/4-inch strips. Twist strips and weave over filling in lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over ends of strips; crimp edge. Brush pastry with milk and sprinkle with additional granulated sugar, if desired.
• Place pie on baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream. Makes 8 servings. Pastry for Double-Crust Pie
• In large bowl, stir together flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Using cold water, sprinkle 1 tablespoon water at a time over mixture, gently tossing with a fork until all is moistened. Divide in half. Form each half into a ball. For bottom pastry roll half of the dough into 13-inch circle. Sweetened Whipped Cream
• In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

LEFTOVER CRANBERRY AND CHERRY COBBLER PIE

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
• Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
• Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
• Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY CRANBERRY PIE

Steps:

• Preheat oven 400°.
• Line pie pan with bottom crust.
• Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
• Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
• Brush crust with milk.
• Cover crust edges with foil to prevent burning.
• Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
• Cool on rack.
• Serve warm or cold.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

HOLIDAY CRANBERRY CHERRY PIE

Steps:

• In a large bowl, mix cherry pie filling and whole cranberry sauce.
• Add the rest of ingredients.
• Pour into shell.
• Refrigerate at least 3 hours.
• Garnish as desired.

HOLIDAY CHERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
• Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
• Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
• Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

HOLIDAY-CRANBERRY-CHERRY-CHEESECAKE

Steps:

• In a bowl, mix cream cheese until smooth.
• Add sour cream until smooth.
• Add lemon juice and sugar until smooth.
• Pour into pie shell.
• In a bowl, mix cherry pie filling and cranberry.
• Add spices.
• Pour on top of cheesecake.
• Refrigerate about 3 hours.
• Garnish with springs of cranberries.