FAVORITE CRANBERRY CHERRY PIE
The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
LEFTOVER CRANBERRY AND CHERRY COBBLER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
- Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
- Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
- Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.
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.
FROSTED CRANBERRIES
Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.
Provided by KF1065
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 10 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.9 g
FROSTED CRANBERRY-CHERRY PIE
This is from The Dallas Morning News. It is easy to make. I love the sweet/tart combination and always enjoy making this, especially in the Fall.
Provided by Rhonda in Texas
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425°F.
- In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
- Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
- Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
- Cool at least 1 hour before serving.
Nutrition Facts : Calories 490.5, Fat 15.3, SaturatedFat 5, Sodium 280.4, Carbohydrate 85.4, Fiber 2.8, Sugar 32, Protein 3.9
CRANBERRY CHERRY PIE
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
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
CHERRY CRANBERRY PIE
Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old Crisco cookbook.
Provided by Iron Bloomers
Categories Pie
Time 1h10m
Yield 1 9, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 400°.
- Line pie pan with bottom crust.
- Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
- Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
- Brush crust with milk.
- Cover crust edges with foil to prevent burning.
- Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
- Cool on rack.
- Serve warm or cold.
More about "frosted cranberry cherry pie recipes"
CHERRY-CRANBERRY PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 2235 per servingTotal Time 25 mins
- For filling, in a large bowl, stir together the 1-1/4 cups sugar, the cornstarch, nutmeg, and cloves. Add cherries and cranberries. Gently toss until coated. If using fresh cherries, let stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let mixture stand about 45 minutes or until cherries are partially thawed but still icy.)
- Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Weave pastry strips over filling in a lattice pattern. Press strip ends into bottom pastry edge. Fold bottom pastry edge over strip ends; seal and crimp edge.
- If desired, use a sharp knife to cut out leaf shapes or other decorative designs from pastry trimmings. Brush lattice with milk and press on decorative cut outs. Sprinkle with additional sugar.
- Place pie on a baking sheet. To prevent overbrowning, cover pie edge with foil. Bake pie for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden brown. Cool on a wire rack. Makes 8 servings.
FROSTED CRANBERRY-CHERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (22)Category DessertServings 8Total Time 2 hrs 20 mins
CRANBERRY CURD PIE RECIPE BY THE REDHEAD BAKER
From theredheadbaker.com
CRANBERRY-CHERRY PIE - BROMA BAKERY
From bromabakery.com
RECIPES > BAKED GOODS > HOW TO MAKE CHERRY CRANBERRY PIE
From mobirecipe.com
FROSTED CHERRY PIE - FARM BELL RECIPES
From farmbellrecipes.com
FROSTED CRANBERRY-CHERRY PIE | RECIPE | CHERRY PIE RECIPE, CHERRY …
From pinterest.com
CRANBERRY CHERRY PIE WITH ALMOND GLAZE - THE FOOD CHARLATAN
From thefoodcharlatan.com
RECIPE FROSTED CRANBERRY-CHERRY PIE - YOUTUBE
From youtube.com
RECIPE: FROSTED CRANBERRY CHERRY PIE (USING CHERRY PIE FILLING ...
From recipelink.com
FROSTED CRANBERRY-CHERRY PIE - RECIPE - COOKS.COM
From cooks.com
CRANBERRY-CHERRY PIE - BETTER HOMES & GARDENS
From bhg.com
#time-to-make #course #main-ingredient #preparation #low-protein #healthy #pies-and-tarts #desserts #fruit #pies #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love