Cranberry Harvest Pie Recipes

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

CRANBERRY APPLE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

CRANBERRY HARVEST PIE

Steps:

• 1. Chill small mixing bowl. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Set aside.2. In chilled bowl beat whipping cream, sugar and vanilla on medium speed of electric mixer until soft peaks form. Beat whipped cream mixture into cream cheese.3. Reserve 2 tablespoons of cranberries for garnish. Fold remaining cranberry sauce into cream mixture. Spread in crust. Freeze at least 2 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved cranberries.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.