CRANBERRY PIE
Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
- Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
- Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
- For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
- Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
- When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
- Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.
CRANBERRY PIE II
Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling.
Provided by sal
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C.)
- In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust.
- Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 51.8 g, Cholesterol 85 mg, Fat 15.2 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 184.5 mg, Sugar 34.1 g
CRANBERRY PIE
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.
CRANBERRY CREAM PIE
In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY CREAM PIE
Make and share this Cranberry Cream Pie recipe from Food.com.
Provided by Sharon123
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Cover the dried cranberries with boiling water. Let stand for 5 minutes and then drain.
- In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for about 2 minutes. Remove from heat.
- Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.
- Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over top of the pie. Serve and enjoy!
Nutrition Facts : Calories 4033, Fat 248.7, SaturatedFat 129.6, Cholesterol 998.5, Sodium 2116.8, Carbohydrate 403.6, Fiber 12.7, Sugar 229.4, Protein 57.5
More about "cranberry cream pie ii recipes"
HOW TO MAKE CRANBERRY PIE | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiUploaded Sep 5, 2020Estimated Reading Time 7 minsPublished Sep 26, 2019
- Make the pie crust. Learning how to make a pie crust is an essential skill for home bakers. A great crust can set you up for all sorts of delicious desserts.
- Make the cranberry-citrus filling. What’s so terrific about this cranberry pie is that stirring up the filling is exceptionally easy. Simply combine all the filling ingredients—that’s cranberries, orange zest, lemon zest, sugar, orange pieces, flour, butter and salt—together in a large mixing bowl.
- Rolling out the pie crust. Before you roll out your crust, give your work surface and rolling pin a light dusting of flour to keep the dough from sticking.
- Create the lattice top. Making a lattice-top pie might look tricky, but it’s not so challenging if you work carefully. To make the lattice, roll out your second disk of pie pastry.
- Finish with egg wash and sugar. Next, give the crust a quick egg wash. Whisk up an egg and brush it over the top of the crust. For a finishing touch, sprinkle with sugar—granulated or sanding texture both work.
- Prepare for baking. Before you pop this pie in the oven, you’ll want to take some precautionary measures to ensure the crust doesn’t brown too quickly.
- Make the orange cream. The orange cream that crowns this cranberry pie is a simple flavored whipped cream. You can stir it up right before serving.
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