Deep Dish Cranberry Cherry Pie Recipes

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.

DEEP DISH CRANBERRY CHERRY PIE

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. These are the main ingredients used to make this delicious tasting pie.
• 2. Line the bottom of a deep dish pie plate with one crust & arrange to fit inside of the dish.
• 3. In a medium size bowl, add both cans of cherry pie filling and the whole berry cranberry sauce.
• 4. Now add the orange and butter extract, and stir till it is blended in.
• 5. Pour filling into pie dish and top with butter over the surface of the filling.
• 6. Now add the second crust on top. I chose to cut out hearts into the crust to vent the steam as the pie cooked.
• 7. Now fold crust in half then fold a quarter size, & place the pointed center of the crust over the pie, and carefully unfold over the top of pie.Add one large egg and 1 tablespoon of water to a small bowl and beat till blended, then set aside till needed.
• 8. Crimp the edges of the top crust to the edge of the bottom crust, around the entire perimeter of the pie. Add the cut out heart shapes on top of crust if desired partially covering the holes in the pie.
• 9. Brush top of pie with egg wash, and sprinkle top with decorators sugar if desired.
• 10. Place pie on a foil lined shallow baking pan, & then place in preheated 425 degree F. oven. Bake for 45 to 50 minutes or until crust is golden brown. REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY.
• 11. Slice, SERVE & ENJOY, add your favorite ice cream or whipped Cream if desired.

DEEP DISH CHERRY PIE

Steps:

• Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use.
• Preheat oven to 375 degrees F.
• Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened, turn off the heat, stir in the cherries.
• Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust.
• Place the pies on a sheet pan, to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes.
• Let cool to room temperature. Serve at room temperature with vanilla ice cream.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
• In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
• Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
• Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
• To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• For a double-crust pie: Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
• Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
• For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
• Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate
• Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

CRANBERRY CHESS PIE

Steps:

• Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
• Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
• Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
• Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
• Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

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.

DEEP-DISH CHERRY PIE

Steps:

• In a large bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking dish. Dot with butter. Set aside. , For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not over mix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center to crust. , Brush with milk or cream and sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving.