Best Cranberry Cherry Lattice Pie Recipes
CRANBERRY-CHERRY LATTICE PIE
My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. -J. Tomasi, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 467 calories, Fat 17g fat (8g saturated fat), Cholesterol 17mg cholesterol, Sodium 243mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY-CHERRY LATTICE PIE
Steps:
- Directions 1. Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray. 2. Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice. 3. Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water. 4. Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.
CRANBERRY-CHERRY LATTICE PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 8
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.
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