Deep Dish Cranberry Eggnog Pie Recipes

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

Steps:

• Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.
• Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.
• Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely on a wire rack before removing sides of pan; serve.

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

Steps:

• Have the package of pie crusts at room temperature before you start. Take the two crusts out of the package and work them together with your hands to form one ball. On a floured cutting board roll the dough out into one large circle. Try to get it at least 13-14 inches in diameter. Line a 10-inch Dutch oven with the crust, taking care not to break it as you fit it to the bottom and sides. Crimp the crust to the top of the DO. Pour the cranberries into the pie shell along with all but 1/4 cup of the sugar or honey. Set the 10-inch DO inside a Deep 12-inch DO with three brass canning rings on the bottom. Bake the crust and berries for about 15 minutes or until the crust just begins to brown with 12-14 briquets underneath and 25 on the lid. While waiting for the crust to brown, cream the 1/4 cup sugar and flour with the cream cheese. Slowly add the eggnog while vigorously mixing with a wire whisk. To this, add the well beaten eggs and mix well again with the whisk. When the edge of the crust has lightly browned, pour the eggnog mixture on top of the cranberries. Continue baking for about 50 minutes or until filling sets. Serve well chilled!