LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Number Of Ingredients 10
Steps:
- Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
- Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
- Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
- Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.
FRESH RASPBERRY PIE
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
NO-BAKE CRAN-RASPBERRY CHIFFON PIE
Layers of fruit, creamy mousse and sweet whipped cream all stack up into one extraordinary dessert that "bakes" in your refrigerator.
Provided by Colbys Mom
Categories Pie
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
- Bring to boil.
- Cook until mixture thickens, about 10 minutes.
- Remove from heat, cool slightly.
- In blender, puree until smooth; strain and discard solids.
- Transfer to bowl.
- In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
- Microwave on high until dissolved, 15 seconds.
- Stir into cranberry mixture.
- Fill larger bowl half-way with ice.
- Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
- Remove.
- Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
- At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
- Spread 2 cups whipped cream mixture over gelatin mixture in pie.
- Refrigerate pie and remaining filling 30 minutes.
- Mound remaining whipped cream mixture over pie.
- Refrigerate until set, 4 hours.
- At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
- Pipe rosettes or spoon whipped cream over pie.
- Refrigerate until ready to serve.
- Garnish with dragees and cranberries just before serving, if desired.
Nutrition Facts : Calories 463.2, Fat 30.2, SaturatedFat 16.9, Cholesterol 95.1, Sodium 196.6, Carbohydrate 17.7, Fiber 2.3, Sugar 8.3, Protein 33
APPLE CRANBERRY RASPBERRY PIE
This is a wonderful Holiday pie. Apples, cranberries, raspberries and almond flavoring thickened with tapioca. Recipe and photo came from Crisco.
Provided by Carol Junkins
Categories Pies
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
- 2. Heat oven to 375 degrees F
- 3. Combine apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture, toss well. Spoon into unbaked crust.
- 4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- 5. Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
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