Frozen Cranberry Pie Food

FROZEN CRANBERRY PIE

Steps:

• Toast the sliced almonds in a large pan over medium heat, stirring occasionally until lightly browned. Transfer the almonds to a plate and allow to cool completely.
• Mix the cranberry and lemon juice together with a whisk, then spread evenly into the bottom of 9-inch pie dish. Place the pie dish in the freezer for about 30 minutes to set the cranberry before adding the whipped cream. Also add the bowl of your stand mixer and whisk attachment (or whatever bowl you will whip your cream in) to the freezer. This will help your cream whip up best.
• After 30 minutes, whip the heavy cream to soft peaks, then add the sugar and vanilla and whip until stiff peaks form. Using a spatula, fold in the almonds, reserving some for top. Spread the cream mixture over the cranberry layer, then sprinkle the top with the reserved almonds. Cover and freeze for at least 3 hours before serving.

FROZEN CRANBERRY PIE

Steps:

• In a bowl, whisk cranberry sauce and orange zest until blended. Fold in ice cream and food coloring if desired. Cover and freeze for 15 minutes., Meanwhile, sprinkle crushed wafers in a 9-in. pie plate coated with cooking spray. Freeze for 10 minutes. Spoon ice cream mixture into pie plate. Cover and freeze 4 hours or until firm. Toss cranberries and orange peel in sugar. Remove pie from freezer 10-15 minutes before cutting. Garnish with sugared cranberries and orange peel.

CASSIE'S FROZEN CRANBERRY PIE

Steps:

• Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.

FROZEN CRANBERRY VELVET PIE

Steps:

• 1. Mix crumbs and melted butter; press firmly into bottom and sides of buttered 9 inch pie plate. Chill til firm. Meanwhile, beat cream cheese til fluffy. Mix whipping cream, sugar, and vanilla; whip til thickened but not stiff. Gradually add to the whipped cream cheese, beating til smooth and creamy.
• 2. Set aside a few whole cranberries from sauce for garnish. Fold remaining cranberry sauce into whipped mixture. Spoon into chilled crust. Freeze firm. Remove from freezer 10 minutes before serving. To serve, top with additional whipped cream and the reserved whole cranberries. Makes 8 servings.

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.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. , Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a medium bowl, combine the vanilla wafer crumbs and the butter. Press onto the bottom and sides of a 9-inch pie plate. Chill until firm.
• In a large bowl, use an electric mixer to beat the cream cheese until fluffy.
• In a separate bowl, use an electric mixer to combine the whipping cream, sugar and vanilla; whip until thickened but not stiff. Gradually add to the cream cheese, beating until smooth and creamy. Use a rubber spatula to fold in the cranberry sauce, reserving a few whole cranberries for garnish.
• Spoon the filling into the crust; freeze until firm.
• Remove from freezer 20 to 30 minutes before serving. Top with additional whipped cream and reserved cranberries (if desired).

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.

FROZEN CRANBERRY PIE

Steps:

• Spread the pie crust in a 9 inch pie plate and bake at 450 degrees for 9- 11 minutes until light golden brown; cool completely.
• For the filling combine the 2 C of cranberries and 1 C of sugar and let stand for 5 minutes.
• Add the egg whites, orange juice concentrate, vanilla and salt and beat on a low speed until blended and frothy.
• Beat on high speed until stiff peaks form.
• Fold into the cranberry mixture.
• Pour into the cooled crust and freeze until firm and ready to serve.
• At serving time make the glaze by combining the 1/4 C sugar and cornstarch, in a small pan, then the 1/2 C cranberries and 1/3 C water.
• Cook and stir until the mixture becomes thick and bubbly.
• Cool.
• Spoon over the pie right before serving, spreading and shaping the glaze into a star shape on top of the pie.
• Cooking and preparation time are divided between the filling and glaze.