CRANBERRY AND WALNUT PIE
This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. -June Potter Warrens, WI
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.
Nutrition Facts : Calories 384 calories, Fat 22g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY CRANBERRY PIE
Make and share this Blueberry Cranberry Pie recipe from Food.com.
Provided by PalatablePastime
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
- Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
- Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface and pat down to about 1-inch thick.
- Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
- To make filling, coarsely grind the orange in a food processor or blender; set aside.
- In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
- Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
- Position the rack in the center of the oven, and the other rack just beneath it.
- Peheat oven to 400 degrees F.
- To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
- Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
- Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
- Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
- Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
- Brush top crust with milk, and sprinkle with turbinado sugar.
- Place the pie in the preheated oven, and place a rimmed baking sheet below it.
- Bake for 45- 50 minutes, or until the crust is golden brown.
- Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
Nutrition Facts : Calories 622, Fat 27.1, SaturatedFat 12.3, Cholesterol 36, Sodium 450.4, Carbohydrate 93, Fiber 5.2, Sugar 53, Protein 5.3
BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
CITRUS CRANBERRY PIE
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)
This blueberry pie is delicious and suprisingly easy to make. It has a buttery, tender, and slightly flaky crust and the filling sets up beautifully. The recipe is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours".
Provided by blucoat
Categories Grains
Time 1h20m
Yield 1 double-crusted pie, 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
- Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
- To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
- FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
- Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
- Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
- Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
- Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
- Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
- Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
- Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
Nutrition Facts : Calories 475.4, Fat 25.9, SaturatedFat 14, Cholesterol 68.5, Sodium 318.3, Carbohydrate 57.8, Fiber 2.4, Sugar 27, Protein 5
DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE
A Thanksgiving and Christmas favorite for the family. An executive chef buddy of mine gave me the tip of always adding a small pinch of cayenne pepper to fruit pies and cobblers. He said that it opens people's taste buds and allows them to taste the pie even better. I've made it both ways, with/without cayenne and I always get more compliments when it's added. You don't put in enough to burn people's mouths, just enough to open the taste buds (think small as cayenne is very powerful!!!)
Provided by Ian Magary
Categories Pie
Time 1h35m
Yield 1 10 inch pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust:.
- Combine the flour, salt and sugar in a food processor fitted with a metal blade.
- Add the butter and shortening and pulse until the mixture resembles a course meal.
- Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight.
- To Make the Filling:.
- Coarsely grind the orange in a food processor or blender.
- In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.
- To Assemble the Pie:.
- Position a rack in the center of the oven and place another rack under it.
- Preheat the oven to 400°F
- Have a 10-inch pie pan ready.
- On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
- Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
- Roll out the remaining dough into a 12-inch circle.
- Spoon the cooled filling into the pie shell, molding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
- Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.
Nutrition Facts : Calories 621, Fat 27.2, SaturatedFat 12.4, Cholesterol 35.2, Sodium 447.3, Carbohydrate 92.4, Fiber 5, Sugar 52.3, Protein 5.4
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