CRANBERRY PIE
Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
- Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
- Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
- For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
- Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
- When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
- Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.
BUTTERY CRANBERRY PIE
Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!
Provided by Sandi Holman
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
- Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
- Bake in the preheated oven for 40 minutes, or until crust is golden brown.
Nutrition Facts : Calories 422 calories, Carbohydrate 67.9 g, Cholesterol 2.7 mg, Fat 16.1 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 314.7 mg, Sugar 39.4 g
CRANBERRY HARVEST PIE
This is so awesome! I got this off the Weight Watchers site. You won't be able to tell this recipe has been slimmed down.
Provided by chris_tam
Categories Pie
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- With mixer, beat light cream cheese until fluffy.
- With mixer in another bowl, beat whipping cream, sugar and vanilla until soft peaks form. Beat cream mixture into cheese until smooth.
- Fold cranberry sauce into cream and cheese mixture. Spoon into crust.
- Freeze 2 hours or until firm. Remove from freezer 15 minutes before serving.
- Return leftovers to freezer.
Nutrition Facts : Calories 107.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 14.4, Sodium 86.5, Carbohydrate 15.4, Fiber 0.4, Sugar 14.5, Protein 2
CRANBERRY PIE
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.
CRANBERRY CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
- Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.
CRANBERRY NUT PIE
This is a recipe I received from a friend several years ago. It is an easy recipe and our family and friends request it often. I freeze cranberrys when they are in season so that I am able to make it year around. I don't think you'll be disappointed with this pie if you like cranberrys!!
Provided by Colorado Lauralee
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the berries on bottom of the pie shell.
- Sprinkle brown sugar over the cranberrys, then sprinkle the nuts on.
- Beat the egg, add white sugar, flour and melted margarine. Mix or whisk well and spread over the cranberrys, brown sugar and nuts.
- Bake at 325* for about 45 minutes (I bake a little longer), until the topping is nicely browned, not dark brown.
- Serve warm with ice cream or whipped topping. This is also good cold.
Nutrition Facts : Calories 489.8, Fat 24.2, SaturatedFat 4.8, Cholesterol 35.2, Sodium 293.5, Carbohydrate 65.4, Fiber 2.8, Sugar 41.1, Protein 4.9
CRANBERRY APPLE SHEET PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. This apple cranberry slab pie is so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 352 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
CRANBERRY NUT PIE
This pie has become a holiday tradition for us. It has a nice tangy/sweet taste, and it is great with whipped cream. It's also pretty easy as pies go.
Provided by Shaye
Categories Pie
Time 1h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Prepare pie crust in pie and crimp the edges.
- In a large bowl combine cranberries, brown sugar, nuts, 3 T.
- flour, and cinnamon.
- Spoon cranberry mixture into pie shell.
- Beat egg until thick.
- Gradually add sugar and beat well.
- Beat in 1/2 cup flour and butter.
- Pour butter mixture over cranberry mixture in pie crust.
- Cover crust edges with foil and bake for 20-25 minutes.
- Remove foil and bake for 20-25 additional minutes.
Nutrition Facts : Calories 322.4, Fat 16.3, SaturatedFat 6, Cholesterol 37.4, Sodium 195.1, Carbohydrate 42, Fiber 3.3, Sugar 22.5, Protein 4
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