Recipes for "cranberry pie"

Preheat oven to 425 degrees F (220 degrees C.)

Combine sugar, flour, salt, and water in a saucepan; bring to a boil and cook, stirring constantly until thick and smooth. Add cranberries, lemon juice, and cinnamon. Cook 5 minutes until mixture is thick and cranberries pop. Remove from heat and stir in butter.

Arrange bottom crust in 9-inch pie plate; spoon in cranberry filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.

Bake in the preheated oven until crust is golden brown, about 40 minutes.

In a food processor, combine the flour, almond flour, salt, and brown sugar and pulse to mix.

Add butter and pulse 6 to 8 times, until the mixture resembles a coarse meal, with pea-size pieces of butter.

Add water 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready; if not, add a little more ice water and pulse again.

Remove the dough from the machine and place on a clean surface. Carefully shape into 2 discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky.

Preheat the oven to 375°F with a rack in the bottom third of the oven.

Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture. Add the apples and toss to coat, making sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.

Remove 1 pie dough disk from the refrigerator. Let sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

Place in a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.

Add the apple and cranberry mixture to the pie dough, spreading it out evenly and compacting it slightly.

Roll out the second disk of dough, as before. Gently place on top of the apple mixture. Pinch the top and bottom crust firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Crimp the edges using your thumb and forefinger or press with a fork.

In a small bowl, whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.

Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake until the pastry is browned and cooked through and the apples are tender, another 45 to 55 minutes or longer, depending on the type of apples you are using.

Remove the pie and let cool on a rack for at least 1 hour. Serve pie warm or at room temperature.

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.

Arrange sliced apples in prepared crust; spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl; sprinkle mixture over cranberries. Distribute butter pieces over pie filling.

Cover filling with remaining pie crust; crimp both crusts together, and cut several slits into top crust to vent steam.

Bake in the preheated oven until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.

Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.

Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

Preheat the oven to 325 degrees F (165 degrees C). Coat an 8-inch deep-dish pie plate with cooking spray.

Add cranberries, 1/2 cup sugar, and pecans to the prepared pie plate.

Beat flour, remaining 3/4 cup sugar, butter, eggs, and almond extract together in a bowl with an electric mixer until creamy and white in color. Pour over cranberry mixture.

Bake in the preheated oven until edges are slightly crusty, middle is lightly set, and light golden color, about 35 minutes.

Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.

In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.

Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

Simply Recipes / Annika Panikker

Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Did you make the recipe with any special twists? Tell us about it and leave a comment below!

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Preheat the oven to 425 degrees F (220 degrees C).

Bake unbaked pie crust in the preheated oven for 8 minutes. Set crust aside to slightly cool. Reduce oven temperature to 375 degrees F (190 degrees C).

Beat cream cheese in a large bowl until fluffy. Mix in sweetened condensed milk until smooth. Stir in lemon juice until incorporated. Transfer to crust and spread evenly.

Mix together 1 tablespoon light brown sugar and cornstarch in a small bowl until well combined. Add whole berry cranberry sauce and mix well. Spoon evenly over cream cheese mixture in crust.

Mix together butter, all-purpose flour, and remaining 2 tablespoons light brown sugar in a medium bowl until crumbly. Stir in walnuts until incorporated. Sprinkle evenly over cranberry mixture.

Bake in the preheated oven until bubbly and lightly browned, about 45 minutes. Cool on a wire rack. Serve at room temperature or chill in the refrigerator.

Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20 to 30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Preheat oven to 350 degrees F (175 degrees C).

Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.

Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.

Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

1. In a medium pot, bring 1/2 cup water, the honey, cranberries, thyme, and ginger to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Let cool. Remove the thyme and ginger. If desired, strain out the cranberries.

2. In a large pitcher, combine the cranberry syrup mix, vodka, elderflower liquor, grapefruit juice, and lime juice. Chill until ready to serve.

3. Add the ginger beer just before serving. Garnish each drink with a grapefruit slice and star anise, if desired.

Preheat oven to 375 degrees F (190 degrees C).

Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.

Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.

Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

Generously butter the bottom and sides of a 9-inch round cake pan with sides at least 2 inches high.

In a small saucepan, place the 4 tablespoons of butter and the 3/4 cup of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for 15 seconds or so.

Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar butter mixture.

In a medium bowl, vigorously whisk together the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves.

In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy.

Add the eggs one at a time, beating after each addition.

Stir in the orange zest.

Mix a third of the dry ingredients into the mixture. Beat in half of the sour cream. Mix in another third of the dry ingredients. Mix in the remaining sour cream. Beat in the remaining dry ingredients, and then the milk.

Pour batter over the cranberries in the cake pan, and smooth the surface.

Place in the preheated oven and lower the heat from 350°F to 325°F. Bake until a tester comes out with just a few moist crumbs. When pressing down on the cake, the surface should bounce back, about 55 to 60 minutes.

For some readers, the baking times are closer to 70 to 90 minutes. We've since tried baking the cake at 350°F the entire time, which worked for us and kept the baking time from going so long. In any case, watch your cake carefully, and when in doubt, bake it a little longer.

Cool cake in the pan on a rack for 10 minutes.

Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then, turn the cake out onto a platter.

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