Cherry Cranberry Pie Recipes

CRANBERRY CHERRY PIE

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.

CHERRY CRANBERRY PIE

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.

CHERRY CRANBERRY PIE

Steps:

• In a mixing bowl, combine the flour and salt. Cut the butter into the flour until pieces are about the size of a large pea. Add the cold water one tablespoon at a time, tossing the mixture with a fork until the dough is shaggy and holds together, without being soggy. Form the dough into two discs, one slightly larger than the other. Wrap the discs tightly in plastic wrap and refrigerate for 3-4 hours or overnight. (At this point the discs can stay in the fridge for up to three days if you need to do this part ahead.).
• Take the larger disc out of the fridge and let it sit at room temperature for 10 minutes. Roll the dough, on a lightly-floured surface, into a 12-inch circle. Fold it into thirds horizontally, then into thirds vertically. Re-wrap in plastic wrap and put it back into the fridge for 30-60 minutes. Repeat this step with the smaller disc.
• While the dough is chilling, make the pie filling. Drain the cherries, reserving 1 cup of the liquid. In a large saucepan combine 3/4 cup of the sugar, and the cornstarch. Stir in the reserved cherry liquid. Cook and stir over medium heat until it's thickened and bubbly. Cook and stir constantly for one minute after that. Remove from heat, and stir in the remaining sugar, almond extract, cherries, and cranberries. Set aside and allow to cool slightly.
• Meanwhile, take the larger disc of pastry dough and roll it out on a lightly floured surface until it is about 12 inches in diameter. Transfer to a pie pan and trim the edges 1 inch from the edge of the pan. Place the pan with the dough in the fridge, and roll out the other disc of dough into a 12-inch square. Cut it into strips about 1/2- to 3/4-inch wide. Remove the pie pan from the fridge and sprinkle 1 tablespoon of flour evenly onto the bottom crust. Spoon the cherry filling inches.
• Preheat the oven to 400°F Arrange the pastry strips into a lattice design over the top of the filling, and "glue" the strips to the bottom crust with a tiny amount of cold water. Trim off the excess, and roll the edges of the bottom crust up over the top, sealing it with just a bit of cold water. Flute the edges. Place the pie in the freezer for about 10 minutes. Then lightly brush the crust with milk, and sprinkle sugar over the top. Cover the edges of the pie with foil.
• Bake for about 20 minutes at 400 F, then reduce the temperature to 375 F and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling. (Note: To keep the edges from burning, cover them with foil about halfway through baking time, or as soon as they have reached a desirable level of golden-ness.).
• Cool the pie on a wire rack before cutting and serving.

CRANBERRY CHERRY PIE

Steps:

• Make piecrust dough, substituting orange juice for ice water; allow to chill at least 45 minutes before rolling.
• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together cherry pie filling, cranberry sauce, golden raisins, cornstarch, and ginger.
• Divide dough into two unequal pieces, about 55 %/45 %. Roll larger piece to 1 1/2 inches larger than a 9-inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon filling into pie crust.
• Roll second crust to 12-inch round. Cut into 14 strips to make a lattice top. Moisten edge of bottom crust with water. Place 7 strips across pie; do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Now fold back alternate strips. Place second cross strip in place. Repeat to weave cross strips into lattice. Seal ends. Turn bottom crust edge up over ends of strips, and pinch to seal. Make high fluted edge. Brush pastry with milk, and sprinkle lightly with sugar.
• Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 35 minutes, or until filling begins to bubble and crust is golden brown. (Cover crust edges with foil if they're getting too brown.) Cool pie on wire rack.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

LEFTOVER CRANBERRY AND CHERRY COBBLER PIE

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.

QUICK & EASY CHERRY CRANBERRY PIE

Steps:

• 1. Heat oven to 400° Unroll one of the pie crusts and place in a 9-inch deep dish glass pie pan.
• 2. In a large bowl mix the remaining ingredients. (I use a whole bag of fresh cranberries, but it makes for a very full pie. For a little less tartness, and less chance of overflow, only use 3/4 of a bag) Spoon mixture into crust-lined pie pan. Top with 2nd pie crust, seal edges and flute. Cut slits in several places on the top crust. You can dust the top of the pie with sugar for a little extra sweetness.
• 3. Bake 40-50 minutes or until crust is golden brown. Cover edges of pie with tinfoil after 10-15 minutes of baking. Cool 1 hour before serving.

FAVORITE CRANBERRY CHERRY PIE

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.