Deep Dish Cranberry Cherry Pie Food

CRANBERRY CHERRY PIE

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

DEEP-DISH CHERRY PIE

Steps:

• In a large bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking dish. Dot with butter. Set aside. , For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not over mix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center to crust. , Brush with milk or cream and sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving.

DEEP DISH CHERRY PIE

Steps:

• Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use.
• Preheat oven to 375 degrees F.
• Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened, turn off the heat, stir in the cherries.
• Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust.
• Place the pies on a sheet pan, to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes.
• Let cool to room temperature. Serve at room temperature with vanilla ice cream.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
• In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
• Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
• Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
• To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• For a double-crust pie: Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
• Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
• For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
• Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate
• Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

CRANBERRY CHESS PIE

Steps:

• Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
• Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
• Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
• Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
• Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

CRANBERRY CRUMB PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
• In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
• In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
• In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
• Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

DEEP-DISH CRANBERRY-APPLE PIE

Steps:

• Heat oven to 400°F.
• Mix 1-1/2 cups flour and baking powder in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
• Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place on bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, 1/3 cup flour and cinnamon in large bowl. Add apples and cranberries; toss lightly. Spoon into pastry shell; dot with 1 Tbsp. butter.
• Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
• Bake 35 to 40 min. or until golden brown. Cool on wire rack.

DEEP DISH CHERRY PIE WITH HAZELNUT CRUST

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the confectioners' sugar and mix. Add the eggs and mix. Add the flour and mix until almost incorporated. Add the hazelnuts and mix just until smooth, being careful not to over mix the dough.
• Form the dough into 2 disks and wrap in plastic wrap. Chill at least 2 hours or overnight. If the dough is refrigerated overnight, remove it from the refrigerator 30 minutes before using. Roll out both disks, cut them out a little bigger than the size of your individual baking dishes, and chill while you make the filling.
• Preheat the oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, if using, and lemon juice, and bring to a simmer over medium heat, stirring to dissolve the cornstarch. When thickened, turn off the heat, stir in the cherries, and set aside to cool slightly.
• Divide the cherry filling among the baking dishes. Carefully place the rolled-out crusts on top. To decorate them, brush the surface of the crust with milk, sprinkle lightly with sugar and use a sharp small knife to make a cross hatching pattern, cutting one vent hole in the center. You may also cut out strips from the leftover dough, and make designs or cherries from it, and adhere them to the top with a little water. Then wash with milk and sprinkle with sugar.
• Place the pies on a sheet pan to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature.

DEEP-DISH DRIED-APPLE AND CRANBERRY PIE

Steps:

• Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.
• Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.
• Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely on a wire rack before removing sides of pan; serve.

DEEP-DISH PUMPKIN PIE WITH CRANBERRY MARMALADE

Steps:

• Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
• Marmalada: (Makes about 1 cup).
• Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
• SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
• Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
• Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
• Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
• Assembly:.
• On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
• Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
• For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
• Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.

DEEP DISH CHERRY PIE

Steps:

• 1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
• 2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
• 3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
• 4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
• 5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
• 6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
• 7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.

DEEP-DISH PEAR-CRANBERRY PIE

Steps:

• Heat oven to 400°F.
• Mix 1-1/2 cups flour, baking powder and 1/2 tsp. cinnamon in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
• Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place onto bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, remaining flour and remaining cinnamon in large bowl. Add pears and cranberries; toss lightly. Spoon into pastry shell; dot with remaining butter.
• Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
• Bake 35 to 40 min. or until golden brown. Cool on wire rack.

BUTTERY CRANBERRY PIE

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.