CRANBERRY PIE
This simple cranberry pie will make an excellent addition to your Thanksgiving table! This recipe calls for fresh cranberries but frozen can also be used.
Provided by Jen Sobjack
Categories Pies, Tarts & Crisps
Time 3h25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 368 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 169 milligrams sodium, Sugar 44 grams sugar
CRANBERRY PIE
Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
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.
EASY CRANBERRY PIE
"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ARCTIC FREEZE PIE
Every Christmas my Granna makes a dessert called arctic freeze. I thought it would be wonderful if transformed into a pie.
Provided by thedailygourmet
Categories Desserts Pies Pecan Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Blend cream cheese, sugar, and mayonnaise together in a bowl. Add pineapple, cranberry sauce, and pecans; mix to combine. Fold in frozen whipped topping and mini marshmallows.
- Pour mixture into graham cracker pie crust. Freeze until firm, about 2 hours.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 42.2 g, Cholesterol 16.1 mg, Fat 18.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 8 g, Sodium 234.9 mg, Sugar 29.2 g
More about "cool cranberry pie recipes"
HOW TO MAKE CRANBERRY PIE | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiUploaded Sep 5, 2020Estimated Reading Time 7 minsPublished Sep 26, 2019
- Make the pie crust. Learning how to make a pie crust is an essential skill for home bakers. A great crust can set you up for all sorts of delicious desserts.
- Make the cranberry-citrus filling. What’s so terrific about this cranberry pie is that stirring up the filling is exceptionally easy. Simply combine all the filling ingredients—that’s cranberries, orange zest, lemon zest, sugar, orange pieces, flour, butter and salt—together in a large mixing bowl.
- Rolling out the pie crust. Before you roll out your crust, give your work surface and rolling pin a light dusting of flour to keep the dough from sticking.
- Create the lattice top. Making a lattice-top pie might look tricky, but it’s not so challenging if you work carefully. To make the lattice, roll out your second disk of pie pastry.
- Finish with egg wash and sugar. Next, give the crust a quick egg wash. Whisk up an egg and brush it over the top of the crust. For a finishing touch, sprinkle with sugar—granulated or sanding texture both work.
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