Fresh Cranberry Pie Recipes

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CRANBERRY PIE



Cranberry Pie image

This simple cranberry pie will make an excellent addition to your Thanksgiving table! This recipe calls for fresh cranberries but frozen can also be used.

Provided by Jen Sobjack

Categories     Pies, Tarts & Crisps

Time 3h25m

Number Of Ingredients 15

1 1/2 cups (195 g) all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons cold shortening, cut into pieces
5 tablespoons cold butter, cut into pieces
5 tablespoon ice water
6 cups (600 g) fresh cranberries
2 cups (400 g) granulated sugar
1/3 cup (80 ml) fresh orange juice
1/4 cup (32 g) cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon orange zest
1 tablespoon vanilla extract

Steps:

  • Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.
  • Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.
  • Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
  • Add the cranberries to a food processor and pulse until finely chopped.
  • Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour.
  • Adjust the oven rack to the lower third position and heat to 450°F.
  • Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined.
  • Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
  • Pour the filling into the cold crust and place the pie on a rimmed baking sheet.
  • Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
  • Transfer to a wire rack and cool at least 4 hours before slicing.

Nutrition Facts : Calories 368 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 169 milligrams sodium, Sugar 44 grams sugar

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.

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 APPLE PIE



Cranberry Apple Pie image

New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie (9 inches)
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
2 tablespoons butter

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

Nutrition Facts : Calories 521 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 230mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 2g fiber), Protein 2g protein.

BUTTERY CRANBERRY PIE



Buttery Cranberry Pie image

Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!

Provided by Sandi Holman

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
1 ½ cups white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ cup water
1 (12 ounce) package fresh cranberries
¼ cup lemon juice
1 dash ground cinnamon
2 teaspoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
  • Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
  • Bake in the preheated oven for 40 minutes, or until crust is golden brown.

Nutrition Facts : Calories 422 calories, Carbohydrate 67.9 g, Cholesterol 2.7 mg, Fat 16.1 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 314.7 mg, Sugar 39.4 g

CRANBERRY PIE II



Cranberry Pie II image

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

1 ⅓ cups white sugar
½ cup all-purpose flour
1 tablespoon grated orange zest
1 pinch ground cinnamon
1 pinch ground nutmeg
3 eggs
¼ cup melted butter
1 ¼ cups cranberries
1 (9 inch) unbaked pie crust

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

BLUEBERRY CRANBERRY PIE



Blueberry Cranberry Pie image

Make and share this Blueberry Cranberry Pie recipe from Food.com.

Provided by PalatablePastime

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup cold vegetable shortening
1/3 cup sour cream
2 tablespoons ice water
1/2 small orange, including peel, seeded and quartered
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries, picked over and stemmed
4 cups fresh blueberries (about 20 oz.) or 4 cups frozen blueberries (about 20 oz.)
1/2 teaspoon salt
1 2/3 cups sugar
3 tablespoons cornstarch
2 tablespoons milk
1 tablespoon turbinado sugar (granulated ok)

Steps:

  • To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
  • Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
  • Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
  • Transfer the dough to a floured work surface and pat down to about 1-inch thick.
  • Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
  • To make filling, coarsely grind the orange in a food processor or blender; set aside.
  • In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
  • Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
  • Position the rack in the center of the oven, and the other rack just beneath it.
  • Peheat oven to 400 degrees F.
  • To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
  • Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
  • Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
  • Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
  • Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
  • Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
  • Brush top crust with milk, and sprinkle with turbinado sugar.
  • Place the pie in the preheated oven, and place a rimmed baking sheet below it.
  • Bake for 45- 50 minutes, or until the crust is golden brown.
  • Cool on a wire rack; serve warm or at room temp; goes well with ice cream.

Nutrition Facts : Calories 622, Fat 27.1, SaturatedFat 12.3, Cholesterol 36, Sodium 450.4, Carbohydrate 93, Fiber 5.2, Sugar 53, Protein 5.3

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.

Provided by SaraSunshine

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
  • Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g

CRANBERRY CREAM PIE



Cranberry Cream Pie image

In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
1 graham cracker crust (9 inches)

Steps:

  • In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.

Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

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