BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
CRIMSON PIE
Steps:
- Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely.
- Position the rack in center of oven and preheat to 400 degrees F.
- Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
- Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve.
RASPBERRY RIBBON PIE
Make and share this Raspberry Ribbon Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 9
Steps:
- For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
- For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.
Nutrition Facts : Calories 3047.8, Fat 180.5, SaturatedFat 89, Cholesterol 419.6, Sodium 1717.7, Carbohydrate 337.3, Fiber 15.6, Sugar 225.7, Protein 31.5
BLUEBERRY CRANBERRY PIE
Make and share this Blueberry Cranberry Pie recipe from Food.com.
Provided by PalatablePastime
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
- Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
- Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface and pat down to about 1-inch thick.
- Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
- To make filling, coarsely grind the orange in a food processor or blender; set aside.
- In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
- Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
- Position the rack in the center of the oven, and the other rack just beneath it.
- Peheat oven to 400 degrees F.
- To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
- Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
- Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
- Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
- Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
- Brush top crust with milk, and sprinkle with turbinado sugar.
- Place the pie in the preheated oven, and place a rimmed baking sheet below it.
- Bake for 45- 50 minutes, or until the crust is golden brown.
- Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
Nutrition Facts : Calories 622, Fat 27.1, SaturatedFat 12.3, Cholesterol 36, Sodium 450.4, Carbohydrate 93, Fiber 5.2, Sugar 53, Protein 5.3
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
CONTEST-WINNING FRESH BLUEBERRY PIE
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
FUDGE RIBBON PIE
Make and share this Fudge Ribbon Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 34m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare baked 9-inch pastry shell; set aside.
- For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
- Cook and stir over medium heat until bubbly.
- Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
- Remove from heat; stir in vanilla.
- Beat until smooth with wire whisk or rotary beater.
- Set aside to cool completely.
- In a chilled bowl, stir 1 pint of the ice cream until softened.
- Spread into cooled baked pastry shell.
- Cover with half of the cooled fudge sauce.
- Freeze until nearly firm.
- Repeat with remaining ice cream and fudge sauce.
- Return to freezer while preparing meringue.
- In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
- Cool to room temperature.
- Add the meringue powder.
- Beat on high speed until stiff peaks form.
- By hand, fold 3 tablespoons of the crushed candy into the meringue.
- Spread meringue over chocolate sauce layer, sealing to edge.
- Sprinkle top with remaining crushed candy.
- Freeze until firm (several hours).
- Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
- Cover loosely and return to freezer for a few hours or overnight before serving.
Nutrition Facts : Calories 336.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 12.8, Sodium 143.2, Carbohydrate 55.5, Fiber 1.3, Sugar 44.5, Protein 2.8
BLUEBERRY RASPBERRY PIE
This delicious pie is a ribbon winner from the Wisconsin State Fair.
Provided by Sharona
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
- Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g
RASPBERRY RIBBON PIE
I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell
Provided by Chabear01
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
Nutrition Facts : Calories 536.1, Fat 35, SaturatedFat 17.9, Cholesterol 85.5, Sodium 355, Carbohydrate 51.5, Fiber 2.6, Sugar 32.5, Protein 6.3
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