Best Worlds Easiest Cranberry Pie Recipes

CRANBERRY PIE

Steps:

• Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.
• Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.
• Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
• Add the cranberries to a food processor and pulse until finely chopped.
• Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour.
• Adjust the oven rack to the lower third position and heat to 450°F.
• Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined.
• Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
• Pour the filling into the cold crust and place the pie on a rimmed baking sheet.
• Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
• Transfer to a wire rack and cool at least 4 hours before slicing.

IMPOSSIBLY EASY CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F. Spray a 10-inch pie plate with nonstick baking spray containing flour.
• Mix cranberries, orange peel, and walnuts and sprinkle evenly into pie plate.
• Combine remaining ingredients in a large bowl and beat until smooth. Carefully pour over cranberries in pie plate.
• Bake 35-40 minutes in preheated oven or until knife inserted in center comes out clean. Chill for 6 hours before serving. Garnish with ice cream or whipped cream.

SIMPLE AND EASY CRANBERRY PIE

Steps:

• Heat oven to 325°F.
• Grease a 10-inch pie plate.
• Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
• Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
• Bake for 1 hour.

CITRUS CRANBERRY PIE

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.

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

EXTRA EASY CRANBERRY APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
• In small bowl, mix 3/4 cup Bisquick mix, the oats, brown sugar and cinnamon. Cut in 1/4 cup cold butter until crumbly. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Garnish top of pie or individual servings with cranberries.

BUTTERY CRANBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
• Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
• Bake in the preheated oven for 40 minutes, or until crust is golden brown.

WORLD'S EASIEST CRANBERRY PIE

Steps:

• 1. Beat Cranberry sauce in a mixing bowl until smooth. Blend in Cool whip until combined. Set aside.
• 2. Remove and reserve plastic top from Graham Cracker Crust.Pour mixture into Graham Cracker Crust and garnish the top edge around the pie with whole cranberries, invert lid onto top of pie,now seal the edges all the way around.
• 3. Place into Freezer and chill until set,about 1 hour. Cut into wedges and serve. Pie must be placed back into the freezer.(Unless you want a cranberry/graham cracker milkshake for later)