Janets Crustless Cranberry Pecan Piecake Recipes

CRANBERRY PECAN PIE

Steps:

• Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

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.

JANET'S CRUSTLESS CRANBERRY-PECAN PIE/CAKE

Steps:

• 1. Preheat oven to 375 F. Grease glass pie plate or 9 in. square pan or loaf pan. or use a few foil mini-loaves. Don't fill too full. 2. Beat butter, sugar, eggs, vanilla until thick and fluffy; about 5 minutes. 3. Fold in flour by hand. Fold in fruit and nuts. Pour into prepared pan and spread evenly. 4. Bake 45 minutes (or longer) until tester comes out clean. Less for mini-pans. Bake well; the fruit is moist. 5. Serve warm or cold, alone or with frozen yogurt, ice cream or cool whip. Original recipe (on left) serves 16-340 calories per serving, in case you wanted to know.

CRANBERRY PECAN PIE

Steps:

• Prebake pie shell for 7 minutes at 425. Cool crust.
• In a medium bowl beat together eggs and brown sugar.
• Slowly add corn syrup, maple syrup, butter, and vanilla, mixing well.
• Stir in pecans and cranberries.
• Pour into partially baked crust. Bake at 350 for 45 minutes or until set. Cool thoroughly. Serve with whipped cream.

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.

SIBI'S CRUSTLESS CRANBERRY PECAN PIE

Steps:

• preheat oven to 375.
• grease pie plate/pan.
• beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
• fold in flour by hand.
• fold in cranberries and pecans.
• pour into prepared pan and spread evenly.
• bake 45 minutes or until cake tester comes out clean.
• serve hot or cold.