Fresh Cranberry Pie Food

CRANBERRY PIE

Steps:

• Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.
• Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.
• Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
• Add the cranberries to a food processor and pulse until finely chopped.
• Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour.
• Adjust the oven rack to the lower third position and heat to 450°F.
• Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined.
• Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
• Pour the filling into the cold crust and place the pie on a rimmed baking sheet.
• Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
• Transfer to a wire rack and cool at least 4 hours before slicing.

CRANBERRY PIE

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.

NANTUCKET CRANBERRY PIE

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

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.

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.

CRANBERRY PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

FRESH CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F.
• Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10" pie plate.
• Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.
• Pour batter evenly over cranberry mixture.
• Bake approximately 40 minutes until golden brown all over.

FRESH STRAWBERRY PIE

Steps:

• Crush enough strawberries to make one cup of crushed berries.
• In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries.
• On medium heat, stir until mixture thickens. Let cool.
• Place washed berries, whole or sliced in half, in a large bowl.
• Pour cooled berry mixture over berries and lightly stir to coat.
• Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up.
• Chill for several hours. Serve with whipped cream or ice cream.
• Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.

SIMPLE AND EASY CRANBERRY PIE

Steps:

• Heat oven to 325°F.
• Grease a 10-inch pie plate.
• Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
• Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
• Bake for 1 hour.

CITRUS CRANBERRY PIE

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.

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.

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.

BLUEBERRY CRANBERRY PIE

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.

CRANBERRY PIE

Steps:

• Grease 10 inch pie pan.
• Spread cranberries over the bottom of pan.
• Sprinkle them with the 1/2 cup sugar and chopped nuts.
• In a bowl, mix the eggs and beat well.
• Add flour, remaining sugar, and butter to the beaten eggs.
• Beat well.
• Pour batter over cranberries.
• Bake at 325* for 1 hour.
• Serve hot with vanilla ice cream or serve warm/cool with whipped cream.