Indulge in the extraordinary Impossible Cranberry Pie, a delightful fusion of sweet and tangy flavors. This remarkable pie boasts an alluring lattice crust, encasing a vibrant filling of fresh cranberries, sugar, and zesty orange zest. Experience the burst of tangy cranberries, perfectly balanced by the sweetness of sugar and the aromatic hint of orange, creating an unforgettable taste sensation. With three exceptional recipes to choose from, this article offers a culinary journey that caters to diverse tastes and skill levels. The Classic Impossible Cranberry Pie recipe is a timeless favorite, capturing the essence of this iconic dessert. For those seeking a gluten-free alternative, the Gluten-Free Impossible Cranberry Pie recipe provides a delicious option without compromising on flavor. And for those who love a creamy twist, the Impossible Cranberry Cream Pie recipe introduces a velvety smooth filling that takes this classic pie to new heights of indulgence.
Here are our top 5 tried and tested recipes!
CRANBERRY PIE
Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
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.
IMPOSSIBLE CRANBERRY PIE
This recipe was given to me by Bonnie in Michigan on another recipe site- She has made it several times and knew that I liked cranberries so she e-mailed this recipe to me- hope you like it too.And thanks to whomever is the original submitter.
Provided by Pat Duran
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350^. Grease a 9-inch pie pan --- Combine the bisquick, sugar and salt. Add cranberries and nuts, toss in mixture to coat nuts and berries.
- 2. Stir in the butter, beaten eggs and extract. (if you are using frozen cranberries, the mixture will be very thick). Spread the batter into the prepared pan.
- 3. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with whipped cream or vanilla bean ice cream. Enjoy!
SUGAR-CRANBERRY PIE
Provided by Alex Guarnaschelli
Time 1h5m
Yield 8 servings
Number Of Ingredients 17
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.
IMPOSSIBLE CRANBERRY PIE
This recipe will fool you into thinking you are eating cherry pie- this pie has nuts, and cranberries in a makes it's own crust with Bisquick.
Provided by Pat Duran
Categories Fruit Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400^ Bake pie 10 minutes then turn down to 350^, and finish baking. Grease a 9-inch pie plate with butter. Combine cranberries,walnuts and 2 Tablespoons Bisquick,toss to coat. Pour evenly over the buttered pie dish. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate over berries and nuts. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
IMPOSSIBLY EASY CRANBERRY PIE
This is a beautiful and beautifully simple pie to serve all during the holiday season. If you plan ahead and freeze a bag of cranberries, you can even serve it during the year. It is at once sweet and tart and altogether pleasing to the palate. Recipe is from Linda Larson at About.com.
Provided by Lorraine of AZ
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.2, Fat 16.8, SaturatedFat 6.6, Cholesterol 126.9, Sodium 249.7, Carbohydrate 49.7, Fiber 1.6, Sugar 41.3, Protein 5.9
Tips:
- For a perfectly flaky pie crust, use a combination of butter and shortening. Grate the butter and shortening into the flour mixture to create a more even distribution.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- Be careful not to overmix the dough, as this can make it tough. Mix just until the ingredients are combined.
- When making the filling, be sure to use fresh cranberries. Frozen cranberries will work in a pinch, but they will not yield as much juice.
- To prevent the filling from bubbling over, place a baking sheet lined with parchment paper underneath the pie plate before baking.
- If you are using a frozen pie crust, be sure to thaw it completely before filling and baking.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
This impossible cranberry pie is a delicious and festive dessert that is perfect for any occasion. With its flaky crust, tart filling, and sweet topping, this pie is sure to be a hit with everyone who tries it. Be sure to follow the tips above to ensure that your pie turns out perfectly.
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