Cassies Frozen Cranberry Pie Food

CASSIE'S FROZEN CRANBERRY PIE

Steps:

• Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.

FROZEN CRANBERRY PIE

Steps:

• In a bowl, whisk cranberry sauce and orange zest until blended. Fold in ice cream and food coloring if desired. Cover and freeze for 15 minutes., Meanwhile, sprinkle crushed wafers in a 9-in. pie plate coated with cooking spray. Freeze for 10 minutes. Spoon ice cream mixture into pie plate. Cover and freeze 4 hours or until firm. Toss cranberries and orange peel in sugar. Remove pie from freezer 10-15 minutes before cutting. Garnish with sugared cranberries and orange peel.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a medium bowl, combine the vanilla wafer crumbs and the butter. Press onto the bottom and sides of a 9-inch pie plate. Chill until firm.
• In a large bowl, use an electric mixer to beat the cream cheese until fluffy.
• In a separate bowl, use an electric mixer to combine the whipping cream, sugar and vanilla; whip until thickened but not stiff. Gradually add to the cream cheese, beating until smooth and creamy. Use a rubber spatula to fold in the cranberry sauce, reserving a few whole cranberries for garnish.
• Spoon the filling into the crust; freeze until firm.
• Remove from freezer 20 to 30 minutes before serving. Top with additional whipped cream and reserved cranberries (if desired).

CHRISTMAS DINNER PIE WITH ROASTED VEG

Steps:

• To make the pastry, put the flour, sage, a pinch of salt and grating of nutmeg in a bowl. Rub in the butter using your fingers until sandy. Beat the egg yolk with 1-2 tbsp water. Add most to the pastry, reserving 1 tsp. Mix, then bring together into a dough with your hands. Flatten into a disc. Wrap. Chill for 30 mins.
• For the filling, lay the chicken on a board, and with the palm of your hand pressing down on top, cut through the middle lengthways from the side without going all the way through. Open out like a book and cut into six strips. Squeeze the sausagemeat from the skin.
• Cut a third of the pastry off and set aside. Roll out the rest of the pastry on a lightly floured surface to the thickness of a 10p coin. Line a 10cm pie dish (about 3cm deep), leaving any excess overhanging. Scatter the breadcrumbs in the base, then top with half the chicken. Season. Spoon in half the cranberry sauce, the sausagemeat, the remaining cranberry sauce, and the rest of the chicken. Season.
• Roll the reserved pastry out so it's large enough to cover the dish. Brush a little of the reserved egg around the edge of the pie, then top with the pastry lid, pressing the edge to seal. Trim away any excess. Brush with the rest of the egg and cut a small steam hole in the centre. Will keep chilled for up to 24 hrs, or frozen for two months.
• Cook the potatoes in a pan of boiling water for 5-8 mins until fluffy but still holding their shape. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in half the oil on a large baking tray. Season. Bake with the pie for 30 mins.
• Push the potatoes to one end of the tray, then add the rest of the veg to the other end. Toss with the rest of the oil and season. Bake for 20 mins more, covering the pie with foil if it darkens too quickly. Remove the pie from the oven and roast the veg for 10-15 mins more until tender and the potatoes crisp. Serve with the gravy and extra cranberry sauce.

VEGAN APPLE CRANBERRY SLAB PIE

Steps:

• To make the dough, I like to use a food processor and VERY cold ingredients. I pulse just until incorporated and then place in plastic wrap, chilling for a few hours. This recipe makes enough for two 10" rounds, but we'll be using a quarter sheet pan (or about a 9 x 13 baking pan would also work). You'll line the bottom and come up the sides about 1/2". Roll the rest for decorations. I used these fall cookie cutters (link in blog post).
• To create the filling, combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer uncovered for 10 minutes or until apples are tender and juices are thickened. The juices will continue to thicken as it cools and I like to refrigerate to bring to its full thickening potential.
• Roll dough thinner than you would a traditional pie on a floured surface.
• Line the pan and come up the sides about 1/2".
• Spread the filling evenly over the dough.
• Using cookie or pie cutters, make shapes and place randomly over the filling, overlapping is fine.
• Lightly brush with almond milk and generously sprinkle with sugar.
• Bake at 375 degrees for about 30 minutes or until the crust is golden and crisp.
• Allow to cool slightly before serving.
• Serve with a scoop of vanilla almond milk ice cream. Store covered, at room temperature.
• To reheat, place in the oven or toaster oven.

CRAN-RASPBERRY PIE

Steps:

• In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt.
• Stir in the cranberries and the walnuts, and toss to coat.
• Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick.
• Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.
• Serve warm with whipped cream or ice cream.

FROZEN CRANBERRY PIE

Steps:

• Spread the pie crust in a 9 inch pie plate and bake at 450 degrees for 9- 11 minutes until light golden brown; cool completely.
• For the filling combine the 2 C of cranberries and 1 C of sugar and let stand for 5 minutes.
• Add the egg whites, orange juice concentrate, vanilla and salt and beat on a low speed until blended and frothy.
• Beat on high speed until stiff peaks form.
• Fold into the cranberry mixture.
• Pour into the cooled crust and freeze until firm and ready to serve.
• At serving time make the glaze by combining the 1/4 C sugar and cornstarch, in a small pan, then the 1/2 C cranberries and 1/3 C water.
• Cook and stir until the mixture becomes thick and bubbly.
• Cool.
• Spoon over the pie right before serving, spreading and shaping the glaze into a star shape on top of the pie.
• Cooking and preparation time are divided between the filling and glaze.

CASSIE'S FROZEN CRANBERRY PIE

Steps:

• Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.

CREAMY CRANBERRY PIE

Steps:

• Stir boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add whipped topping and orange zest; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.