Leftover Cranberry And Cherry Cobbler Pie Recipes

CHERRY AND CRANBERRY COBBLER

Cherry and Cranberry Cobbler image

Provided by Giada De Laurentiis

Categories dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream

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.

FAVORITE CRANBERRY CHERRY PIE

Favorite Cranberry Cherry Pie image

The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, thawed
3/4 cup plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
1 large egg white
1 teaspoon water

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.

Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY CHERRY PIE

Cranberry Cherry Pie image

"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups cranberries
Pastry for double-crust pie (9 inches)
Milk and additional sugar

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.

Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED CRANBERRY-CHERRY PIE

Frosted Cranberry-Cherry Pie image

This is from The Dallas Morning News. It is easy to make. I love the sweet/tart combination and always enjoy making this, especially in the Fall.

Provided by Rhonda in Texas

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces refrigerated pie crusts, softened as directed
1 (21 ounce) can cherry pie filling
16 ounces whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/2 cup confectioners' sugar
1 tablespoon light corn syrup
water (for consistency of glaze)
1/4 cup sliced almonds, for garnish (optional)

Steps:

Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425°F.
In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
Cool at least 1 hour before serving.

Nutrition Facts : Calories 490.5, Fat 15.3, SaturatedFat 5, Sodium 280.4, Carbohydrate 85.4, Fiber 2.8, Sugar 32, Protein 3.9

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