Peachy Cranberry Pie Recipes

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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.

PEACHY CRANBERRY PIE



Peachy Cranberry Pie image

Rich beautiful color and wonderful taste. Can be made any time of year using frozen cranberries but, of course, it's perfect at the holidays. For ZWT this is Northeastern/Midwestern States regional.

Provided by Annacia

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (29 ounce) can peach slices in heavy syrup
1 (12 ounce) package cranberries (fresh or frozen, 3 cups)
1 1/4-1 1/2 cups sugar
1/4 cup cornstarch
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 -7 tablespoons cold water

Steps:

  • Preheat oven to 375°F Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
  • In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
  • On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
  • Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
  • Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours.

Nutrition Facts : Calories 499.5, Fat 17.6, SaturatedFat 4.3, Sodium 153.6, Carbohydrate 84.3, Fiber 5.1, Sugar 51.1, Protein 4

PEAR CRANBERRY PIE



Pear Cranberry Pie image

Provided by Alton Brown

Categories     dessert

Time 9h45m

Yield 10 servings

Number Of Ingredients 15

6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons cranberry juice
12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar, divided
6 ounces dried cranberries
3 tablespoons tapioca flour
2 tablespoons cranberry jam
1 tablespoon cranberry juice
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg

Steps:

  • For the crust
  • Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
  • In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
  • Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
  • Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
  • For assembling and baking the pie:
  • Preheat oven to 425 degrees F.
  • Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
  • Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

CRANBERRY PIE II



Cranberry Pie II image

Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling.

Provided by sal

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ⅓ cups white sugar
½ cup all-purpose flour
1 tablespoon grated orange zest
1 pinch ground cinnamon
1 pinch ground nutmeg
3 eggs
¼ cup melted butter
1 ¼ cups cranberries
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 51.8 g, Cholesterol 85 mg, Fat 15.2 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 184.5 mg, Sugar 34.1 g

CRANBERRY PEACH TART



Cranberry Peach Tart image

Dinner guests will be impressed with the interesting pairing of fruit in this lovely tart. I think you'll agree it tastes too good to share!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
3 cups frozen sliced peaches, thawed
1 cup fresh or frozen cranberries, thawed
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/4 cup slivered almonds, toasted

Steps:

  • Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

Nutrition Facts : Calories 319 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

SWEET & TART PEACH CRANBERRY PIE



Sweet & Tart Peach Cranberry Pie image

A lovely sweet and tart dessert pie that is sure to satisfy your desire to escape the normal pallet of taste. This is one of my original recipes, so I hope you enjoy it as much as my family and I do.

Provided by 1ChefJeff

Categories     Pie

Time 55m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6

1 (12 ounce) can cranberry juice concentrate
4 pilsberry refrigerated pie crusts
2 quarts canned peaches in juice
1/2 cup cranberries
1 tablespoon cornstarch
1 cup sugar

Steps:

  • Preheat oven to 350°F.
  • In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
  • Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
  • Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
  • Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
  • Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
  • Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
  • With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
  • Bake at 350°F for 35 to 40 minutes and tops are golden brown.
  • Remove from oven and allow to cool 45 minutes.

Nutrition Facts : Calories 345, Fat 11.1, SaturatedFat 3.6, Sodium 185.9, Carbohydrate 60.4, Fiber 3.1, Sugar 36.1, Protein 3.3

CRANBERRY PEAR PIE



Cranberry Pear Pie image

When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/2 cup chopped walnuts

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 244mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 5g fiber), Protein 5g protein.

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

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