Cape Cod Blueberry Pie Food

CAPE COD BLUEBERRY PIE

Cape Cod Blueberry Pie image

We Northeasterners have been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with cream. I do, too. -Nancy O'Connell, Biddeford, Maine

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Dough for single-crust pie
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup water, divided
3/4 cup sugar
6 cups fresh blueberries, divided
1/2 teaspoon white vinegar
Sweetened whipped cream or vanilla ice cream

Steps:

On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

Nutrition Facts : Calories 307 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 230mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.

CAPE COD CRANBERRY PIE

Cape Cod Cranberry Pie image

A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.

Provided by ratherbeswimmin

Categories Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups cranberries, fresh or frozen and thawed
1/2 cup sugar
3/4 cup chopped pecans
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter, melted
1/4 cup shortening, melted

Steps:

Grease a 10-inch pie plate.
Add cranberries and spread out evenly.
Top cranberries with 1/2 cup sugar and pecans.
In a mixing bowl, add the eggs.
Gradually beat in 1 cup of sugar.
Add the flour, butter, and shortening, beating until just smooth.
Pour the batter over the cranberries.
Bake at 325 degrees for 1 hour or until the top is golden.
Serve warm with ice cream.

Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4

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

Ingredients

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.

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