BEST NANTUCKET CRANBERRY PIE - HOW TO MAKE NANTUCKET ...
This adaptation of Nantucket cranberry pie is completely delicious, easy to make, and isn't actually a pie. Find out how to make the easy recipe here.
Provided by Ree Drummond
Categories Thanksgiving dessert
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees. Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch. Cut into wedges and serve with ice cream or freshly whipped cream.
CRANBERRY CHERRY PIE RECIPE: HOW TO MAKE IT
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 417 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 70g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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CRANBERRY PECAN PIE RECIPE: HOW TO MAKE IT
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. —Dawn Liet Hartman, Mifflinburg, Pennsylvania
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Category Desserts
Calories 514 calories per serving
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Reviews 4.8
Total Time 01 hours 10 minutes
Category Desserts
Calories 514 calories per serving
- Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
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JAMIE'S TURKEY, PORK & CRANBERRY PIE | TURKEY RECIPES ...
Christmas is the perfect excuse to invest some serious time and love in creating something truly spectacular, and this Boxing Day treat won’t let you down – with its crumbly pastry, flavour-packed filling and spicy cranberry topping, this twist on a festive classic is hard to beat. Plus, there’ll be no leftovers in sight – double bonus!
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 948 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 948 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely slice the onions, then place in a frying pan with 1 tablespoon of oil and cook gently over a medium heat for 30 minutes, or until dark, sweet and sticky.
- Pick and finely chop the sage leaves, then roughly chop the bacon and add both to the pan after 10 minutes. Once cooked, add the onion mixture to a large bowl and leave to cool.
- Shred the turkey and add to the bowl, then finely grate over half the nutmeg. Add the remaining filling ingredients and mix together well.
- To make the pastry, place the flour into a large bowl. Put the dripping and 300ml of water in a small pan over a medium heat for 10 minutes, until melted. Bring to the boil, then stir straight into the flour. Leave until warm and pliable, but cool enough to handle.
- Knead the pastry until smooth, then cut off a quarter, wrap it in clingfilm and reserve for the top of your pie.
- Working quickly, while the dough is still pliable, press it evenly over the base and up the sides of a 23cm loose-bottomed cake tin, until it’s about 1cm thick, patching up any holes as you go – you may not need all of the pastry.
- Place the tin on a baking tray and fill the pastry case with the cooled filling, then roll out the reserved pastry and place it on top, pinching the edges to seal and create a crust. Gently press down the top of the pie to create a slight indent to hold the cranberry topping.
- Using the handle of a wooden spoon, carefully pierce a hole in the centre of the pie lid to allow the steam to escape, then bake the pie for 30 minutes. Reduce the heat to 160ºC/325ºF/gas 3 and cook for a further 2 hours 30 minutes.
- Carefully remove the pie from the oven, brush the top with beaten egg and pop it back in the oven for another 20 minutes, or until perfectly golden, then leave the pie to cool completely.
- To make the gravy, soak the gelatine in cold water for 5 minutes, then remove and squeeze out the excess water. In a pan, bring the stock almost to the boil, then remove from the heat and whisk in the gelatine. Leave to cool to room temperature.
- Using a small funnel, pour the gravy into the pie through the hole in the top, adding just a little at a time and allowing each addition to sink in before adding the next.
- To make the cranberry topping, place all the cranberries in a pan. Using a speed-peeler, strip in the orange zest, then squeeze in the all juice. Add the remaining topping ingredients, except for the sage, and simmer for 15 to 20 minutes, or until thickened, stirring regularly.
- Taste and add a little extra sugar, if needed, then remove the cinnamon stick, cloves and orange peel. Leave to cool and thicken for 45 minutes, then spoon it on top of the pie. Place in the fridge overnight to set.
- Just before serving, pick the sage leaves, and fry over a medium-high heat until crispy, then scatter over the pie.
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Reviews 4.5
Total Time 3 hours 15 minutes
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Calories 380 per serving
From pillsbury.com
Reviews 4.5
Total Time 3 hours 15 minutes
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Calories 380 per serving
- Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
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Reviews 4.9
Total Time 2 hours 0 minutes
Category dessert
Reviews 4.9
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- 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.
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