Cherry Cranberry Pie Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
• Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
• Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
• Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
• For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
• Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
• In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
• Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
• To assemble: Preheat the oven to 425 degrees F.
• Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
• Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
• When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.

Steps:

• Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
• Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
• Mix the ingredients well.
• Bring to boil over medium to medium-high heat.
• Reduce heat and simmer for 20 minutes or until cranberries pop.
• Cool, then chill in the refrigerator until ready to serve.

Steps:

• 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.

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Steps:

• Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly.
• Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl.
• Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.

Steps:

• In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges., Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 375°. For filling, mix first 8 ingredients. Unroll 1 crust into a 9-in. pie plate. Add filling; dot with butter., Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar., Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.

Steps:

• In mixing bowl, combine cherry gelatin and 1 cup of boiling water and mix until gelatin dissolves.
• Mix pie filling and cranberry sauce into gelatin. Pour into 7x11 inch dish and refrigerate.

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.