Frosty Cranberry And Almond Pie Recipes

CRANBERRY FRANGIPANE TART

Steps:

• Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
• To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
• Press the dough into the tart pan evenly around the base and up the sides. Use the bottom of a glass or measuring cup to help even and smooth it out. Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
• To make the filling, don't bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
• Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
• Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
• Allow the tart to cool to room temperature before serving. Store in the refrigerator.

FROSTED CRANBERRY-CHERRY PIE

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.

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

FROSTED CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving syrup.
• Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
• Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
• Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
• Turn mixture into 9x9x2 dish. Chill until firm.
• Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
• Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
• Chill. Cut into 9 squares to serve.