Cape Cod Cranberry Pie Food

CAPE COD CRANBERRY PIE

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.

NANTUCKET CRANBERRY PIE

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

CAPE COD CRANBERRY VELVET PIE

Steps:

• In a large mixing bowl, beat cream cheese until fluffy.
• In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.
• Gradually add to cream cheese, beating until smooth and creamy.
• Set aside a few whole cranberries from sauce for garnish.
• Fold remaining sauce into whipped mixture. Spoon into pi e crust. Freeze 4 hours until firm.
• Garnish with reserved berries.
• Remove from freezer 15 minutes before serving.

CRANBERRY DARK CHOCOLATE PIE

Steps:

• For the Cranberry topping: Bring the sugar, salt, and cranberry juice to a boil. Stir in the dried cranberries, then the fresh or frozen berries. Simmer gently for 10 to 12 minutes, or until about half the berries have popped. Remove from the heat, and cool to room temperature. Yield: 4 cups.
• You'll need about 15 ounces (a scant 2 cups) sauce for the pie; enjoy the remainder on its own.
• For the crust: Process the crackers, sugar, and melted butter in a food processor till crumbly and well combined. Press into the bottom and up the sides of a 9" pie pan. Bake in a preheated 375°F oven for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
• For the filling: Put the chips and cream in a microwave-safe container, and heat for about 90 seconds. Remove from the microwave, and stir till the mixture becomes smooth and dark brown. You're simply making a basic ganache.
• Assembly: Spoon the hot ganache into the cooled crust, and sprinkle the toasted nuts on top. Refrigerate for at least 1 hour, probably 2, till the ganache has firmed up. Once the ganache is set, top with the cranberry sauce.

CAPE COD

Steps:

• Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

CAPE COD

Steps:

• Shake with ice and serve on the rocks.

CRANBERRY CREAM PIE (NO BAKE)

Steps:

• In a saucepan, combine sugar, cornstarch and water and stir until smooth.
• Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool.
• In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
• Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.

CRANBERRY CREAM PIE

Steps:

• DAY ONE: Preheat oven to 325°F.
• Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
• DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
• Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
• Cook until quite thick.
• Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
• DAY THREE: Cook pie shell per package directions. Cool.
• Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.

TURKEY AND CRANBERRY PIE

Steps:

• Preheat oven to 400 degrees F.
• Place pie shell on baking sheet.
• Prebake shell, if desired, 5 minutes.
• Brush mustard on inside of shell.
• Combine cheeses in bowl.
• Melt butter in medium skillet over medium heat.
• Saute onion, celery and almonds 5 minutes or until vegetables are softened.
• Layer half of cheese mixture in shell.
• Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
• In medium bowl, beat eggs, milk, and rosemary or sage together.
• Pour slowly over pie.
• Bake 15 minutes.
• Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
• Rest 10 minutes.

CRANBERRY STREUSEL PIE

Steps:

• In a mixing bowl, add the cranberries, sugar, brown sugar, walnuts, and cinnamon; stir to combine.
• Spoon mixture into pie crust.
• In another bowl, whisk the egg, melted butter, sugar, and flour together.
• Pour mixture over the cranberry mixture.
• Bake in a 400° oven for 20 minutes.
• Lower heat to 350° and bake 30 more minutes.
• Cover crust edges with foil if needed to prevent over-browning.

CRANBERRY PIE

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.