Quick Easy Cherry Cranberry Pie Food

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

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.

CHERRY CRANBERRY PIE

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

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

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.

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.

5-INGREDIENT MOCK CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place raisins and water in a saucepan, and allow to soak for 20 minutes. Stir in the cranberries and sugar; bring to a simmer. Cook until the cranberries are soft, about 10 minutes Pour into prepared pie shell, and cover with top piece of pastry. Seal the edges and flute if desired. Cut a few small holes in the top to vent steam.
• Bake in preheated oven until golden brown, about 35 to 45 minutes. Allow to cool completely before serving.

CRANBERRY-CHERRY NUT PIE

Steps:

• Preheat oven to 375°. For filling, mix first 8 ingredients. Unroll 1 crust into a 9-in. pie plate. Add filling; dot with butter., Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar., Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.

FAVORITE CRANBERRY CHERRY PIE

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.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

CRANBERRY-CHERRY LATTICE PIE

Steps:

• In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges., Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

QUICK & EASY CHERRY CRANBERRY PIE

Steps:

• Heat oven to 400° Unroll one of the pie crusts and place in a 9-inch deep dish glass pie pan.
• In a large bowl mix the remaining ingredients. (I use a whole bag of fresh cranberries, but it makes for a very full pie. For a little less tartness, and less chance of overflow, only use 3/4 of a bag) Spoon mixture into crust-lined pie pan. Top with 2nd pie crust, seal edges and flute. Cut slits in several places on the top crust. You can dust the top of the pie with sugar for a little extra sweetness.
• Bake 40-50 minutes or until crust is golden brown. Cover edges of pie with tinfoil after 10-15 minutes of baking. Cool 1 hour before serving.

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.

IMPOSSIBLY EASY CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F. Spray a 10-inch pie plate with nonstick baking spray containing flour.
• Mix cranberries, orange peel, and walnuts and sprinkle evenly into pie plate.
• Combine remaining ingredients in a large bowl and beat until smooth. Carefully pour over cranberries in pie plate.
• Bake 35-40 minutes in preheated oven or until knife inserted in center comes out clean. Chill for 6 hours before serving. Garnish with ice cream or whipped cream.

FROSTED CRANBERRY-CHERRY PIE

Steps:

• Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425°F.
• In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
• Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
• Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
• Cool at least 1 hour before serving.