CRANBERRY PEACH PIE
Enjoy cranberry peach pie out of season, too, by using your freezer. Simply wrap and seal unbaked pie in metal or glass pie plate and freeze. To serve, unwrap; bake frozen at 400 for 50 to 60 minutes. from a very old cookbook
Provided by Lynnda Cloutier
Categories Pies
Time 55m
Number Of Ingredients 6
Steps:
- 1. Drain peaches, reserving 1 cup syrup; cut up peaches and set aside. In medium pan, mix cranberries and peach syrup. Cook til skins pop. If desired, remove some berries with slotted spoon; set aside for garnish around edge of baked pie.
- 2. Mix sugar and cornstarch. Add to hot cranberries. Cook quickly, stirring constantly, til mixture thickens and bubbles. Remove from heat. Stir in peaches and almonds. Turn into pastry lined 9 inch pie plate. Add lattice top; seal and crimp edges high. Bake at 400 for 30 to 40 minutes. Serves 6 to 8
CRANBERRY PEACH CRISP
Have a taste for a fruit crisp but don't have time to make it from scratch? This clever recipe simply combines canned peaches and cranberry sauce with a cookie crumb topping for a sweet crunchy treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.
Nutrition Facts :
CRANBERRY PEACH PIE
This pie is a bit of a change from the standard peach or cranberry dessert. source unknown
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 16
Steps:
- 1. Fit 1 pie pastry into a 9 inch pie plate. Mix cranberries, sugar and cornstarch in large bowl. Mix well. Add pie filling, cinnamon and almond extract and mix gently. Spoon into the pie shell. Put the remaining pastry over top, sealing edge and cutting vents.
- 2. Mix egg yolk and water in small bowl.Whisk til well blended. Brush evenly over top of pastry. Bake at 425 for 30 to 40 minutes til crust is golden brown and filling is bubbly; cover edge of pie crust with foil after 15 minutes of baking if needed, to prevent over-browning. Serves 8
PEACHY CRANBERRY PIE
Rich beautiful color and wonderful taste. Can be made any time of year using frozen cranberries but, of course, it's perfect at the holidays. For ZWT this is Northeastern/Midwestern States regional.
Provided by Annacia
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
- In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
- On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
- Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
- Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours.
Nutrition Facts : Calories 499.5, Fat 17.6, SaturatedFat 4.3, Sodium 153.6, Carbohydrate 84.3, Fiber 5.1, Sugar 51.1, Protein 4
PEAR CRANBERRY PIE
Steps:
- For the crust
- Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
- In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
- Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
- Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
- For assembling and baking the pie:
- Preheat oven to 425 degrees F.
- Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
- Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
SWEET & TART PEACH CRANBERRY PIE
A lovely sweet and tart dessert pie that is sure to satisfy your desire to escape the normal pallet of taste. This is one of my original recipes, so I hope you enjoy it as much as my family and I do.
Provided by 1ChefJeff
Categories Pie
Time 55m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
- Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
- Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
- Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
- Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
- Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
- With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
- Bake at 350°F for 35 to 40 minutes and tops are golden brown.
- Remove from oven and allow to cool 45 minutes.
Nutrition Facts : Calories 345, Fat 11.1, SaturatedFat 3.6, Sodium 185.9, Carbohydrate 60.4, Fiber 3.1, Sugar 36.1, Protein 3.3
CRANBERRY PIE
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
- Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
- Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 21 milligrams, Sugar 39 grams, TransFat 0 grams
THANKSGIVING CRANBERRY PEACH COBBLER
Make and share this Thanksgiving Cranberry Peach Cobbler recipe from Food.com.
Provided by Lisa44KS
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, cinnamon, nutmeg in a bowl.
- Cut in butter with a pastry blender until crumbly.
- Stir in nuts and set aside.
- Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
- Bake for 45 to 50 minutes or until golden brown.
- Serve with ice cream.
Nutrition Facts : Calories 940.6, Fat 64.3, SaturatedFat 31.3, Cholesterol 123.4, Sodium 821.1, Carbohydrate 91.3, Fiber 3.1, Sugar 64.1, Protein 5.1
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