FAVORITE CRANBERRY CHERRY PIE
The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CHERRY PIE
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CRANBERRY PIE
Make and share this Cherry Cranberry Pie recipe from Food.com.
Provided by Coppercloud
Categories Pie
Time 4h50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the flour and salt. Cut the butter into the flour until pieces are about the size of a large pea. Add the cold water one tablespoon at a time, tossing the mixture with a fork until the dough is shaggy and holds together, without being soggy. Form the dough into two discs, one slightly larger than the other. Wrap the discs tightly in plastic wrap and refrigerate for 3-4 hours or overnight. (At this point the discs can stay in the fridge for up to three days if you need to do this part ahead.).
- Take the larger disc out of the fridge and let it sit at room temperature for 10 minutes. Roll the dough, on a lightly-floured surface, into a 12-inch circle. Fold it into thirds horizontally, then into thirds vertically. Re-wrap in plastic wrap and put it back into the fridge for 30-60 minutes. Repeat this step with the smaller disc.
- While the dough is chilling, make the pie filling. Drain the cherries, reserving 1 cup of the liquid. In a large saucepan combine 3/4 cup of the sugar, and the cornstarch. Stir in the reserved cherry liquid. Cook and stir over medium heat until it's thickened and bubbly. Cook and stir constantly for one minute after that. Remove from heat, and stir in the remaining sugar, almond extract, cherries, and cranberries. Set aside and allow to cool slightly.
- Meanwhile, take the larger disc of pastry dough and roll it out on a lightly floured surface until it is about 12 inches in diameter. Transfer to a pie pan and trim the edges 1 inch from the edge of the pan. Place the pan with the dough in the fridge, and roll out the other disc of dough into a 12-inch square. Cut it into strips about 1/2- to 3/4-inch wide. Remove the pie pan from the fridge and sprinkle 1 tablespoon of flour evenly onto the bottom crust. Spoon the cherry filling inches.
- Preheat the oven to 400°F Arrange the pastry strips into a lattice design over the top of the filling, and "glue" the strips to the bottom crust with a tiny amount of cold water. Trim off the excess, and roll the edges of the bottom crust up over the top, sealing it with just a bit of cold water. Flute the edges. Place the pie in the freezer for about 10 minutes. Then lightly brush the crust with milk, and sprinkle sugar over the top. Cover the edges of the pie with foil.
- Bake for about 20 minutes at 400 F, then reduce the temperature to 375 F and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling. (Note: To keep the edges from burning, cover them with foil about halfway through baking time, or as soon as they have reached a desirable level of golden-ness.).
- Cool the pie on a wire rack before cutting and serving.
CHERRY CRANBERRY PIE
Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old Crisco cookbook.
Provided by Iron Bloomers
Categories Pie
Time 1h10m
Yield 1 9, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 400°.
- Line pie pan with bottom crust.
- Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
- Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
- Brush crust with milk.
- Cover crust edges with foil to prevent burning.
- Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
- Cool on rack.
- Serve warm or cold.
LEFTOVER CRANBERRY AND CHERRY COBBLER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
- Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
- Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
- Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.
CRANBERRY CHESS PIE
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.
Provided by Sarah Jampel
Categories Thanksgiving Quick & Easy Pie Dessert Cranberry Lemon Cornmeal Egg Milk/Cream Butter Vanilla Lemon Juice Soy Free Peanut Free Tree Nut Free Vegetarian Christmas Fall
Yield Makes one 9" pie
Number Of Ingredients 13
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.
More about "favorite cranberry cherry pie food"
CRANBERRY-CHERRY PIE | BETTER HOMES & GARDENS
From bhg.com
Calories 512 per serving
CRANBERRY CHERRY NUT PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FAVORITE CRANBERRY CHERRY PIE ~ CAMELLIA STAAB VISUAL BLOG
From camelliastaab.blogspot.com
THE BEST CHERRY PIE (WITH SWEET OR SOUR CHERRIES) - PRETTY. SIMPLE.
From prettysimplesweet.com
FAVORITE CRANBERRY CHERRY PIE | RECIPE | CHERRY PIE RECIPE, RECIPES ...
From pinterest.com
CHERRY CRANBERRY PEAR PIE RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE CHERRY PIE - JO COOKS
From jocooks.com
CRANBERRY-CHERRY COBBLER PIE - COUNTRY LIVING MAGAZINE
From countryliving.com
FAVORITE CRANBERRY CHERRY PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CRANBERRY PIE RECIPES | ALLRECIPES
From allrecipes.com
CHERRY CRANBERRY PIE - SIMPLY STACIE
From simplystacie.net
CRANBERRY-CHERRY PIE
From bigoven.com
PIE/ WORLDS BEST CRANBERRY PIE RECIPE/CHERYYLS HOME …
From youtube.com
BCL - CRANBERRY CHERRY PIE BEST FAMILY RECIPES - BLACK CLOVER LEAF
From blackcloverleaf.blogspot.com
CRANBERRY-CHERRY PIE - BETTER HOMES & GARDENS
From bhg.com
THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CRANBERRY CHERRY PIE WITH ALMOND GLAZE - THE FOOD …
From thefoodcharlatan.com
BEST CRANBERRY HAND PIES RECIPE - BAKER BY NATURE
From bakerbynature.com
CRANBERRY CHERRY PIE - CRANBERRY PIE RECIPES
From worldrecipes.org
CHERRY CRANBERRY PIE – SWEET TEA (WITH LEMON)
From sweetteawithlemon.com
FAVORITE CRANBERRY CHERRY PIE - TASTE OF HOME
From preprod.tasteofhome.com
APPLE CRANBERRY PIE {MY FAVORITE THANKSGIVING PIE}
From melskitchencafe.com
CHERRY CRANBERRY PIE FILLING TURNIPS 2 TANGERINES
From turnips2tangerines.com
MY FAVORITE CHERRY PIE IN THE HISTORY OF EVER - MEL'S KITCHEN CAFE
From melskitchencafe.com
CRANBERRY-CHERRY PIE RECIPE | GOOP
From goop.com
RECIPE FOR CHERRY CRANBERRY PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FAVORITE CRANBERRY CHERRY PIE | RECIPE | CHERRY PIE RECIPE, …
From pinterest.ca
THE BEST CHERRY PIE RECIPE FROM SCRATCH - BAKER BY NATURE
From bakerbynature.com
OUR 15 BEST CRANBERRY SAUCE, RELISH, AND CHUTNEY RECIPES OF ALL …
From allrecipes.com
CRANBERRY-CHERRY PIE RECIPE
From crecipe.com
FROSTED CRANBERRY-CHERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CRANBERRY CHERRY PIE - MARGUERITES COOKBOOK
From margueritescookbook.com
CRANBERRY-CHERRY PIE - BROMA BAKERY
From bromabakery.com
CRANBERRY-CHERRY PIE - BEST AMERICAN FOOD
From bestamericanfood.net
BEST CHERRY PIE RECIPE - HOW TO MAKE CHERRY PIE - THE PIONEER …
From thepioneerwoman.com
CHERRY CRANBERRY PIE RECIPE
From crecipe.com
CHERRY CRANBERRY RASPBERRY PIE | NORINE'S NEST
From norinesnest.com
SOUR CHERRY CRANBERRY PIE - THE HERITAGE COOK
From theheritagecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love