Worlds Easiest Cranberry Pie Food

EASY CRANBERRY PIE

Steps:

• In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.

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 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.

CRANBERRY PIE

Steps:

• Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.

CRANBERRY PIE

Steps:

• Preheat oven to 400 degrees.
• Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
• Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
• Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.

SUGAR-CRANBERRY PIE

Steps:

• For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
• Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
• Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
• Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
• For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
• Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
• In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
• Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
• To assemble: Preheat the oven to 425 degrees F.
• Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
• Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
• When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.

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.

WORLD'S EASIEST CRANBERRY PIE

Steps:

• 1. Beat Cranberry sauce in a mixing bowl until smooth. Blend in Cool whip until combined. Set aside.
• 2. Remove and reserve plastic top from Graham Cracker Crust.Pour mixture into Graham Cracker Crust and garnish the top edge around the pie with whole cranberries, invert lid onto top of pie,now seal the edges all the way around.
• 3. Place into Freezer and chill until set,about 1 hour. Cut into wedges and serve. Pie must be placed back into the freezer.(Unless you want a cranberry/graham cracker milkshake for later)