FAVORITE CRANBERRY CHERRY PIE
The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
LEFTOVER CRANBERRY AND CHERRY COBBLER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
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.
CRANBERRY-APPLE LATTICE PIE
Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.
Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
CRANBERRY HERRINGBONE PIE
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern looks quite long below, but if you follow the instructions and watch the video here (or check out this photo album), you'll get the hang of it quickly - and you'll have a seriously impressive end result. The filling, which comes together easily, can be made up to 2 days ahead, but the pie is best served the day it is baked.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a medium pot over medium heat, combine the cranberries, orange zest, orange juice, sugar, ginger, cinnamon, cloves and salt. Cook, stirring occasionally, until the berries begin to soften and break down, 12 to 15 minutes.
- Blend the mixture with an immersion blender, or in a blender or food processor, just until it's a coarse purée. Return the mixture to the heat and continue to cook, stirring often to prevent scorching, until the mixture has reduced slightly and the juices have thickened, 8 to 10 minutes more. Stir in the vanilla and almond extracts and let cool completely.
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate. Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. Pour the cooled filling into the crust and smooth into an even layer. Refrigerate while you prepare the top crust.
- Roll out the remaining dough into a rectangle about 9 inches wide and ¼-inch thick. Roll up the dough onto the rolling pin and unfurl it onto a parchment-lined baking sheet. Using a ruler and a pastry wheel or paring knife, trim away the uneven edges. Cut the dough into strips ½-inch wide; you'll need 18 strips. If the dough becomes warm and difficult to handle, return the whole pie and sheet of strips to the refrigerator once or twice, or keep the strips in the refrigerator, retrieving them one at a time as you weave.
- To form the lattice, place 9 strips evenly spaced across the pie vertically. Next, place the first horizontal strip across the center of the pie: Start by folding up the first vertical strip of dough, then skip three strips (do not fold up), then fold up the following three pieces of dough, leaving the final strips untouched. Place the horizontal dough strip across the center. Return the folded back strips back down over the horizontal strip.
- Place the next horizontal strip below the first: Fold up the first two vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough, leaving the final strip untouched. Place the horizontal strip so it's spaced evenly from the first one you laid down (they should have the same space between them as the vertical strips have between each other). Return the folded strips back down over the horizontal strip.
- Place the next horizontal strip below the previous one: Fold up the first three vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip below the previous one: Skipping the first vertical strip of dough, fold up the next three. Skip the following three strips (do not fold up), then fold up the remaining two strips. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip below the previous one: Skipping the first two vertical strips of dough, fold up the next three. Skip the following three strips (do not fold up), then fold up the remaining strip. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the first one you placed (in the center): Skip the first three vertical strips of dough (do not fold up), then fold up the next three strips, skipping the final three strips. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the previous one: Skip the first two vertical strips of dough (do not fold up), then fold up the following three pieces of dough. Skip the next three (do not fold up), then fold back the final strip. Place the horizontal strip, and return the folded strips back down over it.
- Place the next horizontal strip above the previous one: Fold up the first three vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough. Place the horizontal strip, and return the folded strips back down over it.
- Place the final horizontal strip above the previous one: Fold up the first two vertical strips of dough. Skip the next three strips (do not fold up), then fold up the following three pieces of dough, skipping the last strip. Place the horizontal strip, and return the folded strips back down over it.
- Pinch the edges of the lattice strips and bottom crust together to seal. Trim away any excess with scissors, leaving ½ inch around the outside rim of the plate. Tuck the excess crust up and over to encase the lattice; press firmly to seal them together and make a uniform edge. The pie can be left like this for a straight-edge finish, or crimped as desired. Refrigerate for 30 minutes.
- Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and brush egg wash on the lattice strips. (Don't add egg wash to the crimped edges; they'll brown sufficiently on their own.)
- Sprinkle the pie with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden and the filling has puffed up slightly, 45 to 50 minutes. Tent with foil in the last 5 to 10 minutes of baking if the crust is becoming too dark.
- Cool on a rack for at least 40 minutes before slicing and serving. The pie is best the day it is baked. Store leftovers at room temperature, wrapped tightly in plastic.
CHERRY AND STRAWBERRY LATTICE PIE
Steps:
- Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
- Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
- Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
- Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
- Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
- Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
- Let cool for at least 3 hours before serving to allow the filling to thicken.
CRANBERRY CHERRY PIE
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
LATTICE-TOP CHERRY PIE
Cherry pie seems like an all-American dessert, but it's actually English: Many believe that the first cherry pie was made for Queen Elizabeth I in the late 1500s. English settlers brought pie to America, and the first cherry trees were planted in this country soon after!
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
- Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
- Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
- Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.
PEAR-CRANBERRY LATTICE PIE
Celebrate with this flavorful treat! It's a delightful choice for Thanksgiving, Christmas or any fall occasion. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning. , Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 525 calories, Fat 27g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 344mg sodium, Carbohydrate 68g carbohydrate (29g sugars, Fiber 5g fiber), Protein 6g protein.
CITRUS CRANBERRY PIE
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
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CHERRY-CRANBERRY PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 2235 per servingTotal Time 25 mins
- For filling, in a large bowl, stir together the 1-1/4 cups sugar, the cornstarch, nutmeg, and cloves. Add cherries and cranberries. Gently toss until coated. If using fresh cherries, let stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let mixture stand about 45 minutes or until cherries are partially thawed but still icy.)
- Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Weave pastry strips over filling in a lattice pattern. Press strip ends into bottom pastry edge. Fold bottom pastry edge over strip ends; seal and crimp edge.
- If desired, use a sharp knife to cut out leaf shapes or other decorative designs from pastry trimmings. Brush lattice with milk and press on decorative cut outs. Sprinkle with additional sugar.
- Place pie on a baking sheet. To prevent overbrowning, cover pie edge with foil. Bake pie for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden brown. Cool on a wire rack. Makes 8 servings.
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