CRUSTLESS CRANBERRY PIE
Light, super simple, and delicious dessert. Great with vanilla ice cream.
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g
CRANBERRY-ALMOND APPLE PIE
My grandmother made this treat every year for Christmas. It's much better than everyday apple pie. The recipe is a family treasure. -Maxine Theriauit, Nashua, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Nutrition Facts : Calories 453 calories, Fat 18g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
NANTUCKET CRANBERRY PIE
This recipe was given to me by a friend, and it is the best balance of sweet and tart I've tasted in a cranberry pie. It can be served with vanilla ice cream or yogurt.
Provided by Autum
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
- Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
- Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 47.1 g, Cholesterol 92.3 mg, Fat 23.6 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 11.8 g, Sodium 20.6 mg, Sugar 32.6 g
CRANBERRY-ORANGE AND ALMOND PUDDING
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
- Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
- Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.
CRANBERRY ALMOND PIE
Make and share this Cranberry Almond Pie recipe from Food.com.
Provided by Ambervim
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To prepare baked pie shell: In food processor with knife blade attached, pulse flour and salt until well blended. Add cold butter and shortening, and pulse just until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, just until large moist crumbs begin to form.
- With hands, shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling to prevent cracking.).
- Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell for 15 minutes.
- Line pie shell with foil or parchment paper, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs during baking, gently press it down with back of spoon. Cool on wire rack at least 10 minutes. Reset oven control to 350 degrees.
- To prepare almond filling: In food processor with knife blade attached, blend almond paste, softened butter, and sugar until smooth. Add eggs, flour, and salt; blend until well mixed, occasionally scraping down side of processor bowl with rubber spatula.
- Fill pie shell with almond filling. Bake 30 to 33 minutes or until filling is slightly puffed and golden. Cool completely on wire rack, about 3 hours.
- While pie is baking and cooling, prepare Cranberry Topping: In 2-quart saucepan, combine 1 1/2 cups cranberries with sugar, water, and 1/2 teaspoon orange peel; heat to boiling on high. Reduce heat to medium-low; simmer 5 minutes or until mixture thickens slightly and most cranberries have popped, stirring occasionally. Stir in remaining cranberries. Set cranberry topping aside to cool to room temperature.
- To serve, spoon cranberry topping over almond filling just before serving; garnish with orange peel. Refrigerate any leftovers up to 4 days.
Nutrition Facts : Calories 352.1, Fat 18.1, SaturatedFat 7.3, Cholesterol 69.4, Sodium 159.4, Carbohydrate 44.2, Fiber 2.7, Sugar 27.1, Protein 5.1
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.
MINCEMEAT, CRANBERRY & ALMOND PIE
Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
- Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
- Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
- Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CRANBERRY, ALMOND, AND CINNAMON TART
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
- Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
- Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
- Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.
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- Stir the apples, cranberries, granulated sugar, cornstarch, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
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