Boston cranberry pie

The final touch of the holiday is usually a cake or pie. Obtaining a pleasant taste sensation requires some exoticism in preparation or recipe filling. Modern homemakers have gotten the hang of preparing amazingly delicious dishes using long-known products. It’s hard to surprise anyone with apple dishes, but homemade pies with cranberries and apples in different variations will be appropriate on both the holiday and everyday tables. By adding a few new touches to the standard recipe, you can get a real culinary masterpiece. Try experimenting with apple and cranberry pie.

How to bake cranberry pie

This dessert is characterized by a very pleasant taste - sweet and sour. You can bake a cranberry pie using shortbread, yeast, puff pastry, or curd dough. Each of them will look very beautiful and therefore will be appropriate on any table, no matter whether everyday or festive. Dessert is usually prepared in the oven or in a slow cooker. Remember a few tricks, using which you will make it simply incomparable:

The easiest way is to remove the finished baked goods from a silicone or springform mold.
Flour must be sifted before use.
Don't make the base too thin because the juicy filling may leak out.
You can use flour crumbs to make a topping for an open pie. A piece of dough needs to be crumbled over the surface.

Filling

Different berries can be used for filling: fresh, frozen, dried, dried. Often other fruits, walnuts, cottage cheese, and sour cream are added to the cranberry pie filling. The filling made from berry jam is amazingly tasty. An added benefit is that cranberries are high in pectin, so in any form they don't release too much juice. Remember a few tips about filling:

If you have frozen cranberries, be sure to defrost them in advance, rinse them well, and strain.
The cranberry pie filling will be tastier if you grind the berries in a meat grinder and sprinkle with sugar. This will remove the bitterness from them.

Cranberry pie – recipe with photo

There are plenty of dessert options. You can choose a step-by-step recipe for cranberry pie, open, closed, puff, aspic, or even in the form of a roll. When thinking about which baked goods to choose, you need to be guided not only by your own taste preferences, but also by the occasion for which it is being prepared. For example, an open pie will look most beautiful on a holiday table; simpler options are also suitable for home gatherings. Read a few recipes and it will be easy to decide what to cook.

Simple Lenten Pie with Cranberries and Apples

Traditional way of making fruit pie. Based on it, by changing the composition of the filler, the composition of the dough or the types of additional spices, you can come up with your own pie recipe.

Ingredients:

50 ml vegetable oil;
150 grams of sugar;
a glass of kefir;
one egg;
two glasses of flour;
one glass of cranberries;
five apples;
one teaspoon of baking powder.

Preparation:

We cut the peeled apples into 8 parts, select the seeds from them. We discard the sorted and washed cranberries in a colander. Mix baking powder with flour and sift. Beat the egg and sugar with a whisk, gradually add kefir. Gradually add flour to the liquid mixture.

Remember: the more you stir the dough during cooking, the more it fills with oxygen. Consequently, the more magnificent the finished pie will be.

Add cranberries to the finished dough and mix again. Place the resulting mass into the prepared pan. Carefully place apple slices on top of the pie. Bake in an oven preheated to 180 degrees for about an hour, check readiness with a match or toothpick. Mix powdered sugar with cinnamon and decorate the cooled pie.

From Daria Dontsova

Cooking time: 1 hour 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 2326 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: easy.

Fans of Daria Dontsova's work most likely know that she is the author of several cookbooks. And on the pages of detective works you can find a lot of useful advice for housewives. One of them describes how to make cranberry pie from Daria Dontsova. It is worth noting that this recipe is very simple, and the dessert made according to it turns out delicious.

Ingredients:

fresh cranberries – 0.2 kg;
butter – 145 g;
flour – 280 g;
sugar – 0.3 kg;
corn starch – 1 heaped tablespoon;
eggs – 3 pcs.

Cooking method:

Mix the berries with 120 g of sugar. Grind to make a puree. Add starch.
Separate the egg yolks. Beat them with 40 g of sugar. Place the whites in the refrigerator for now.
Add the melted butter into the yolk mixture and whisk until the mixture becomes homogeneous.
Add flour in portions, kneading the dough. Roll it into a ball and put it in the refrigerator to cool for 10-15 minutes.
Take out the dough and, using your hands, carefully spread it over the baking dish in an even layer, forming a base and sides. Make punctures in several places with a fork.
Bake the base in the oven at 200 degrees for 20 minutes.
Beat cold whites with 140 g of sugar until stable snow-white foam.
Place the berry filling on the base. Spread the protein mixture on top with a wooden spatula. Bake for about another quarter of an hour.

Open

Cooking time: 1.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 4632 kcal.
Purpose: dessert.
Cuisine: English.
Difficulty of preparation: medium.

If you are planning to surprise the guests present at the holiday table, then an open cranberry pie will help you with this. It is very tasty and looks great. For cooking, you can purchase either fresh or frozen berries; this will not affect the final result in any way. Before serving, it is advisable to keep the dessert in the refrigerator for several hours to make it even tastier.

Ingredients:

flour – 0.4 kg;
eggs – 10 pcs.;
butter – 0.2 kg;
sour cream – 120 g;
sugar – 0.3 kg;
water – 240 ml;
milk – 2 tbsp. l.;
cranberries – 0.5 kg.

Cooking method:

Mix the sifted flour with soft butter and 0.1 kg of sugar. Add a couple of eggs and milk. Knead the dough and place it on a large pan. Pierce in several places, put in the refrigerator for half an hour.
Pour boiling water over the berries and puree with a blender. Add 200 g of sugar and wait until it melts.
Beat 8 eggs with sour cream. Add to cream.
Preheat the oven to 195 degrees. Bake the base in it for 15 minutes. Place the filling.
Reduce temperature to 160 degrees. Cook for another 40 minutes.

How to make Boston Cranberry Pie

Prepare all the necessary ingredients to make Boston Cranberry Pie. Sort the berries, rinse and dry.

Line a baking dish with a diameter of 24 centimeters with baking paper. Place dry cranberries on the bottom and smooth out.

Coarsely chop the nuts and place on top of the cranberries.

Sprinkle berries and nuts evenly with sugar.

Place soft butter, eggs and sugar in a deep bowl. Beat everything with a mixer at high speed for 4 minutes.

Mix flour with baking powder and sift into a bowl with the whipped mixture.

Gently knead the dough.

Place the dough on top of the berries and nuts and smooth out.

Cover the top of the pan with foil and place in a hot oven and bake for 40 minutes at 180 degrees. After a while, remove the pie from the oven and remove the foil.

Return the cake back to the oven and bake for another 10 minutes.

Remove the pie from the oven, invert onto a plate and carefully remove the paper. Cool the pie completely.

Dust the top of the Boston cranberry pie with powdered sugar and serve.

Bon appetit!

Sand

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 3698 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: easy.

Shortbread pie with cranberries is very tasty and easy to make. It will especially appeal to people who do not like sugary sweet desserts and prefer to feel a slight sourness. In addition to berries, the ingredients include lemon. The dessert bakes relatively quickly, so the recipe will be very useful if you have to unexpectedly welcome guests.

Ingredients:

eggs – 3 pcs.;
powdered sugar – 80 g;
lemon – 1 pc.;
butter – 150 g;
flour – 480 g;
cranberries – 1 cup;
sour cream – 150 g;
sugar – 2 cups;
baking powder – 1 teaspoon.

Cooking method:

Beat soft butter with a glass of sugar. Add sour cream.
Separate the whites and put them in the refrigerator, and add the yolks into the dough and beat.
Add baking powder and gradually flour, kneading the dough.
Place the mixture in a container, making the base and edges. Bake it at 180 degrees for a quarter of an hour.
Pour boiling water over the lemon and cut into cubes. Do not remove the skin.
Using a blender, puree the lemon and cranberries. Add sugar. Stir until the grains dissolve.
Beat the powdered sugar with the egg whites until stable white foam. Place this mixture on the baked base. Spread the berry filling on top. Bake the dessert for about 10 more minutes.

How to make Cranberry Shortcake

Place soft butter in a bowl.

Add 100 grams of sugar.

Mix the sugar and butter thoroughly, you can beat with a mixer. Add the egg.

Mix the egg with sugar and butter. Add baking powder.

Gradually add flour.

Knead soft dough. It should not stick to your hands. Divide it into two unequal parts. Place most of it in the refrigerator and the smaller part in the freezer.

While the dough is chilling, prepare the pie filling. Wash the cranberries and grind them in a blender or meat grinder.

Add sugar to taste.

Add a tablespoon of starch to the cranberries and sugar. Place the bowl on the stove and gradually stir until the cranberries thicken. Cool the filling.

Remove the dough from the refrigerator and spread it into the baking pan.

Place the filling on the dough.

Grate the smaller part of the dough, which is well frozen, directly onto the cranberries.

Bake the pie in the oven at 175-180 degrees for 35-40 minutes.

Remove the finished cranberry shortcake from the mold, cool and cut. Can be served.

With sour cream

Cooking time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 2865 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: easy.

Pie with cranberries and sour cream is a fantastically tasty dish that can be easily made at home. You don’t need to buy expensive products for it; all components are cheap and available. You can serve this dessert either cold or hot. It is prepared with lightning speed and will be an excellent option for drinking tea in a cozy family circle.

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Ingredients:

butter – 0.3 kg;
cranberries – 0.6 kg;
sugar – 0.3 kg;
potato starch - 2 tbsp. l.;
flour – 0.7 kg;
sour cream – 1 kg;
soda – 2 tsp;
eggs – 4 pcs.

Cooking method:

Mix the butter, brought to room temperature, with eggs, soda, 100 g of sugar. Knead the dough, gradually adding flour.
Place the resulting mass into a suitable mold, making the bottom and sides.
Spread the cranberries over the base.
Beat the sour cream with the remaining sugar and starch. Pour over dessert. Bake at 180 degrees in the oven for 20-25 minutes.

Fluffy nut-apple pie with cranberries

In any housewife's cookbook there are many recipes for different pies. Sweet pastries are certainly not in last place. Fluffy Apple Pie with Cranberries and Pecans is a worthy addition to your pie collection.

Ingredients:

350 g flour;
150 grams of corn starch;
200 g sugar;
2 eggs;
one tbsp. a spoonful of baking powder;
150 ml milk;
170 ml vegetable oil;
2 tbsp. spoons of rum;
100 g cranberries;
4 apples;
80 grams of hazelnut kernels;
1 teaspoon lemon zest;
vanilla sugar - a bag.

Preparation:

Pour rum over cranberries and leave for an hour. Slowly add granulated sugar and sugar with vanilla into the eggs, beaten until fluffy. Continuing to stir, add vegetable oil.
Pour half a portion of nuts crushed into medium segments and soaked cranberries into the egg mixture and mix thoroughly. Flour and milk sifted with starch and baking powder are introduced in several stages. The dough comes out quite thick.
Fill the greased and breadcrumbed mold with dough. Press the apple slices into the dough with the pointed end down. We lay cranberry paths between them.
Sprinkle the top of the entire pie with lemon zest and remaining nuts. Preheat the oven to 180 degrees, bake the pie for a little over an hour, check the readiness with a splinter. Cool in shape. If the bottom of the pan was lined with parchment, it should be removed from the warm cake, otherwise it will stick.

Remember:
cornstarch can be replaced with finely ground flour if necessary. The main thing is that it is corn!

With apples

Cooking time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 3896 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: easy.

Berries and fruits go well together in baked goods, and cranberry and apple pie is proof of this. It is very tasty and aromatic, fluffy, covered with a golden brown crust. Little delicacies should really like this dessert. For this dish, it is advisable to take sweet and sour apples, as they do not release much juice. It is preferable to serve dessert hot.

Ingredients:

yeast – 12 g;
honey - 2 tbsp. l.;
sugar – 320 g;
lingonberries – 150 g;
flour – 0.8 kg;
cranberries – 150 g;
matsoni – 0.25 l;
apples – 0.8 kg;
milk – 2 tbsp. l.;
warm water – 0.1 l;
orange zest – 1 tsp;
vanillin – 1 package;
salt – 0.5 tsp;
butter – 0.1 kg;
eggs – 2 pcs.

Cooking method:

Warm up the matsoni. Add a couple of tablespoons of flour and one tablespoon of sugar and yeast to it. Leave in a warm place, covered with a cloth, for 15 minutes.
When the specified time has passed and foam appears on the dough, add 200 grams of sugar, warm water, orange zest and vanillin. Beat in the eggs.
Add 0.3 kg of flour, gradually kneading. Add warm butter. Add all the remaining flour in portions. Knead the dough. Cover and leave warm for one and a half to two hours.
Chop the apples and mix with honey. Place on the stove and simmer until the liquid has evaporated. Pour in all the remaining sugar and berries. Simmer for another 10 minutes.
Punch down the dough and divide in half. Roll out one part and place on a baking sheet. Spread the filling over it. Cover with the second rolled out piece of dough and pinch the edges. Make a few holes to allow steam to escape.
Brush the surface with milk. Bake in an oven preheated to 200 degrees for 40 minutes.

Pie with cranberries and sour cream

Sour cream softens the acidity of the cranberries, making the pie more tender. Lemon zest adds a citrus tint, which distinguishes these pastries from classic berry pies.

Ingredients:

1 cup flour;
2 eggs;
100 gr. butter;
150 gr. Sahara;
200 ml. sour cream;
a pinch of salt;
1 tbsp. starch;
200 gr. cranberries;
1 tsp lemon zest.

Preparation:

Mix softened butter with 1 tbsp sugar. Add salt, lemon zest and 1 egg. Stir.
Sift the flour. Introduce into the dough in a thin stream.
Place the dough in the mold, creating high edges. Bake the cake for a quarter of an hour at 180°C.
Mix the remaining sugar with sour cream. Add 2 eggs and starch. Stir. Add cranberries. Lubricate the cake with the resulting cream.
Bake for another 30 minutes at 180°C.

From yeast dough

Cooking time: 3 hours.
Number of servings: 12 persons.
Calorie content of the dish: 2967 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

For variety, you can make small portions of cranberry pies from yeast dough. They are very convenient to eat. One such pie will be a delightful addition to a cup of delicious aromatic tea. You can take this dessert with you on the road, for example, on a picnic, without fear that it will lose its attractive appearance. Be sure to try making these baked goods.

Ingredients:

flour – 0.2 kg;
cinnamon – 1 tsp;
warm milk - half a glass;
egg – 1 pc.;
butter – 50 g;
semolina – 1 tbsp. l.;
white sugar – 1 tbsp. l.;
cranberries – 1 cup;
brown sugar – 1 tbsp. l.

Cooking method:

Mix flour with white sugar and yeast.
Heat the milk and melt the butter in it. Pour into flour.
Knead the dough. Cover with cling film and leave in a warm place until doubled in volume.
Divide the dough into two parts (one slightly larger).
Prepare the berries.
Roll out the larger half of the dough and cut out circles using a glass. Press the bottom of each one through the bottom to make a kind of basket.
Sprinkle semolina and berries into all pies. Crush with brown sugar.
Divide the rest of the dough into circles or shape them into a star with a knife. Cover each pie and seal the edges. Brush with beaten egg.
Bake the dessert in an oven preheated to 190 degrees for a quarter of an hour.

Curd pie with cranberries

Ingredients:

3 eggs;
1/2 + 3/4 tbsp. Sahara;
100 gr. butter;
1 tsp. baking powder;
1.5 tbsp. flour;
1 tbsp. l. semolina with a slide;
200 gr. cranberries;
500 gr. cottage cheese.

Cooking method:

Prepare the base: beat the egg with sugar. Add butter, softened at room temperature, beat. Add flour and baking powder, knead the dough. The dough turns out soft, like plasticine. Wrap the dough in film and place in the refrigerator for 30 minutes.

Prepare the filling: beat cottage cheese with eggs and sugar. Add semolina. Add cranberries, leave a little for decoration, stir.

Remove the dough from the refrigerator and place in a springform pan. Use your hands to spread it over the bottom of the pan, making sides. Spread the curd-cranberry filling. Place the remaining cranberries over the filling. Bake at 180 degrees for 50–60 minutes. Bon appetit!

From puff pastry

Number of servings: 8 persons.
Calorie content of the dish: 2732 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: medium.

If you don’t want to spend a lot of time with baking, then be sure to pick up the recipe for puff pastry pie with cranberries. It is very tasty and looks unusual; it deserves a place of honor on any table, both simple and formal. Making such a dessert is very easy, because you don’t need to knead the dough; you can buy it ready-made at any grocery store.

Ingredients:

yeast puff pastry – 1 kg;
egg – 1 pc.;
cranberries – 350 g;
orange – 1 pc.;
brown sugar – 170 g.

Cooking method:

Cover the mold with paper.
Roll out the fourth part of the dough thinly. It will serve as a bottom.
Roll out the rest of the dough thinly. Spread the sugar over it, adding a couple of tablespoons in advance.
Chop and add red berries. Roll it up and cut it into equal pieces.
Place each one in the mold, not too tightly to each other.
Remove the zest from the orange with a grater.
Brush the cranberry pie with beaten egg. Sprinkle with the zest mixed with the sugar you set aside earlier.
Bake in the oven at 180 degrees for an hour.

Pie with frozen cranberries

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 3671 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: easy.

If you don’t have fresh berries on hand, don’t worry, because you can easily make a pie with frozen cranberries. The texture is reminiscent of a delicate cupcake. The whole berries in the pulp give this dessert a unique taste. It is difficult to find a recipe that would be simpler than the following, so be sure to take note of it.

Ingredients:

margarine – 180 g;
sour cream – 2 tbsp. l.;
sugar – 160 g;
cranberries - one and a half glasses;
eggs – 2 pcs.;
vanillin – 1 package;
baking powder – 1 tsp;
flour – 220 g.

Cooking method:

Mix melted margarine with sugar, eggs, sour cream, vanilla.
Add sifted flour and baking powder.
Mix the dough with the defrosted cranberries.
Line the bottom of the mold with baking paper. Pour the thick dough into it.
Bake for 40 minutes in an oven preheated to 185 degrees.

Shortbread pie with cranberries

Ingredients:

whipped cream and orange zest for serving

For filling:

500–600 g cranberries, frozen too;
150–200 g sugar.

For the test:

300 g flour plus for rolling;
300 g frozen butter;
160 g sugar;
2 small or 1 large egg;
1 yolk;
3 g sea salt.

Cooking method:

Cut the cooled butter into cubes and add to a bowl with flour, sifted with salt and sugar. Using a knife, fork or spatula, finely chop the butter and flour mixture until the mixture resembles crumbs.

Beat the cold eggs into the dough one at a time and add the yolk, stirring quickly with a fork until smooth. Stir with a silicone spatula. Knead the shortbread dough. Form into a ball, wrap in cling film and refrigerate for at least 30 minutes.

Boil the cranberries and sugar over low heat until thickened, 10–12 minutes. Cool completely.

Form the dough into a layer with a diameter 3-4 cm larger than the baking pan. Line a heatproof round tin (ours is 24 cm) with baking paper. Transfer the dough, trim off any excess on the edges of the dough if necessary. Make 10-12 punctures with a fork.

Bake the dough base in the oven at 180°C for 7–10 minutes. The dough should turn golden. Remove from oven. Cool slightly. Add breadcrumbs to the filling. Their quantity depends on the consistency of the filling. You shouldn't end up with a thick porridge. The breadcrumbs should only absorb excess liquid, if any. If the filling is moderately thick, there should be a minimum of crackers or do without them at all.

Return to the oven and bake for another 10-12 minutes until the dough is completely cooked. To serve, garnish with cream and thin zest strips.