Buttery Cranberry Pie Recipes

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CRANBERRY PIE



Cranberry Pie image

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

1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar
1/4 cup triple sec (see Cook's Note)
1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger
1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream
1 large egg white
1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving

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 CHESS PIE



Cranberry Chess Pie image

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

Provided by Sarah Jampel

Categories     Thanksgiving     Quick & Easy     Pie     Dessert     Cranberry     Lemon     Cornmeal     Egg     Milk/Cream     Butter     Vanilla     Lemon Juice     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Christmas     Fall

Yield Makes one 9" pie

Number Of Ingredients 13

1 (9") store-bought or homemade prebaked pie crust
12 oz. fresh or frozen cranberries
1½ cups (300 g) sugar
¾ tsp. kosher salt
1 Tbsp. finely grated lemon zest (from 1 lemon)
1 Tbsp. plus 1½ tsp. fine-ground cornmeal
1 Tbsp. all-purpose flour
4 large eggs, room temperature
½ cup heavy cream
4 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
¼ cup fresh lemon juice
Powdered sugar (for serving; optional)

Steps:

  • Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
  • Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
  • Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
  • Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
  • Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

EASY CRANBERRY PIE



Easy Cranberry Pie image

"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 4

2 cans (16 ounces each) whole-berry cranberry sauce
1/4 cup packed brown sugar
2 tablespoons butter, softened
Pastry for double-crust pie (9 inches)

Steps:

  • In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.

Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY PIE



Cranberry Pie image

Provided by Food Network

Time 1h

Number Of Ingredients 8

3 1/2 cups cranberries, chopped
1 1/2 cups sugar
1 1/2 tablespoon flour
1/4 teaspoon salt
3 tablespoons water
3 tablespoons melted butter or margarine
1 (9-inch) pie crust and 1 crust for top
Orange sherbet

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 PIE



Cranberry Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 1/2 cups cranberries
1/3 cup coarsely chopped pecans
1 cup plus 3 tablespoons sugar
1 1/2 tablespoons flour
1/2 cup raisins
1/4 cup fresh orange juice
1/2 teaspoon cinnamon
3 tablespoons melted butter
pastry for one crust 9-inch pie
1 1/3 cups sour cream
1/2 teaspoon vanilla

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

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