CRANBERRY CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
- Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.
CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
- Filling and assembly:
- Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
CRANBERRY CURD
Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Provided by France C
Categories Desserts Fillings Fruit Fillings
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g
CRANBERRY CURD PIE WITH MERINGUE TOPPING
This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
- Preheat the oven to 350 degrees F.
- Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
- Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
- When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
- Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.
JAN'S CRANBERRY CURD
Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.
Provided by What's for dinner, mom?
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
- Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
- Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
- Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g
CITRUS CRANBERRY PIE
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY MERINGUE PIE
Provided by Jonathan Reynolds
Categories project, sauces and gravies, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
- To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
- Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
- To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
- Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
- To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
- Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram
FROSTY CRANBERRY PIE
"It's nice to have this light, not-too-sweet pie in the freezer when unexpected guests stop over for coffee," suggests Mildred Skrha of Oak Brook, Illinois. "It's so easy to put together, and everyone always asks for the recipe."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar until light. Stir in cranberry sauce. Fold in whipped topping. Spoon into crusts. , Cover and freeze for up to 3 months. Remove from the freezer 10-15 minutes before serving, Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 279 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 148mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CAPE COD CRANBERRY PIE
A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.
Provided by ratherbeswimmin
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10-inch pie plate.
- Add cranberries and spread out evenly.
- Top cranberries with 1/2 cup sugar and pecans.
- In a mixing bowl, add the eggs.
- Gradually beat in 1 cup of sugar.
- Add the flour, butter, and shortening, beating until just smooth.
- Pour the batter over the cranberries.
- Bake at 325 degrees for 1 hour or until the top is golden.
- Serve warm with ice cream.
Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4
CRANBERRY CURD
This is straight out of "How to Be a Domestic Goddess," though I'd love to take credit for it. It's so delicious. Admittedly, it makes way too much; I usually make a half-batch. I especially like this as a topping for Italian cheesecake. Yum!
Provided by Aunt Cookie
Categories Berries
Time 35m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.
- Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.
- Add the butter and sugar, melting gently.
- Beat the eggs, then strain them into the fruit.
- Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).
- Let cool, then pour into 5 1/2 pint jars (or any other container).
Nutrition Facts : Calories 530.7, Fat 22.2, SaturatedFat 12.1, Cholesterol 296.5, Sodium 89.1, Carbohydrate 78.2, Fiber 4.2, Sugar 70.8, Protein 8.1
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CRANBERRY CURD PIE RECIPE BY THE REDHEAD BAKER
From theredheadbaker.com
Reviews 4Category Desserts And SweetsCuisine AmericanTotal Time 2 hrs 45 mins
- Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
- Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
CRANBERRY CURD PIE | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
4.9/5 (17)Total Time 4 hrs 42 minsCategory PiesCalories 431 per serving
- Preheat the oven to 350 °F. To make the crust, finely chop the gingersnap cookies in a food processor. Add in the chopped hazelnuts and brown sugar and pulse until no large pieces of nuts remain. Stir in the melted butter. Press the mixture firmly in the bottom and up the sides of a 9-inch pie dish. Bake for 12 minutes, or until crust is golden brown. Remove from oven to cool.
- To make the cranberry curd, combine the cranberries, sugar, lime juice, and lime zest in a medium-sized heavy bottom sauce pan over medium heat. Bring to a simmer and cook for 10 minutes, until the cranberries soften and pop open to release their juices.
- Remove the cranberry mixture from the heat and whisk in the eggs and egg yolks, one at a time, mixing well to ensure eggs do not cook too quickly. Bring the mixture to a simmer over medium heat, stirring well, until the mixture reaches 170 °F, or the mixture bubbles and thickens. Remove from the heat and stir in the butter, continuing to stir until butter is melted.
- Press the mixture through a fine mesh sieve, scraping and pushing, until all the curd has run through the strainer and only the cranberry skins remain behind. Cool slightly, then pour into the prepared crust. Smooth the top with a knife and refrigerate until set, at least 2 hours but preferably overnight. Decorate with sugared cranberries before serving.
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