I know that it may sound wierd but I am wondering if anyone has a recipe for cranberry pie?

Answer 1

Cranberry Pie Recipe #140352

Most cranberry pie recipes mix cranberries and some other fruit, since cranberries are so tart.

This recipe uses all cranberries, mixed with a small amount of sugar and topped with a butter-sugar-oat crumb topping that melts and drizzles down into the berries as the pie bakes. The resulting filling is tart but sweet enough, and the pie is just the thing if you don't want a super-sweet or very fatty dessert after a rich holiday dinner. About the butter: the original recipe in the Boston Globe called for 3/4 cup of butter. I found that excessive and cut it to 1/2 cup, which is still a bit much. You may want to experiment and cut it even more. There is a LOT of crumb topping, but use it -- you want lots of crumb. This makes a BIG pie!
by Mary the Disturbed Stick Woman
8 servings
50 min 10 min prep
1 unbaked pie shell, 9 inch
6 cups fresh cranberries
1/2 cup flour
3/4 cup rolled oats
1/2 cup unsalted butter
1 1/4 cups sugar
1 1/4 cups brown sugar
1/2 teaspoon salt

Wash the cranberries and drain. Remove any mushy or scary-looking ones (it's okay if some are a bit whitish, but the ideal is deep red and firm).
In a large bowl, combine the flour, oats, brown sugar, and all but 1/4 cup of the white sugar. Cut in the butter until the mixture forms small clumps that crumble easily.
In a medium bowl, combine the salt and 1/4 cup white sugar. Add the cranberries and toss to coat.
Spoon the cranberries into the pie shell, mounding slightly in the center.
Using your fingers, sprinkle the crumb topping over the berries. Do not press the topping into the berries.
Bake at 375 until the topping is golden brown and the fruit is bubbling around the edges (about 40 minutes). Serve at room temperature.
Nutrition Facts

Calculated for 1 serving (191g)
Recipe makes 8 servings

Calories 556
Calories from Fat 176 (31%)
Amount Per Serving %DV
Total Fat 19.6g 30%
Saturated Fat 9.3g 46%
Polyunsat. Fat 2.6g
Monounsat. Fat 6.4g
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 279mg 11%
Potassium 232mg 6%
Total Carbohydrate 94.7g 31%
Dietary Fiber 5.1g 20%
Sugars 67.3g
Protein 3.8g 7%
Vitamin A 397mcg 7%
Vitamin B6 0.1mg 3%
Vitamin B12 0.0mcg 0%
Vitamin C 9mg 15%
Vitamin E 0mcg 3%
Calcium 46mg 4%
Magnesium 30mg 7%
Iron 2mg 11%
Alcohol 0.0g Caffeine 0.0mg

Answer 2

Hi. Try this one. found it on texas cooking web site. GO figure?? mmmm..
Its a never-fail pie and its perfect for the hoildays
-3 cups cranberries, washed and sorted
-1 cup of raisins( golden raisins make a prettier filling)
-1 cup of light brown sugar
-1/2 cup of water
-2 tablespoons of all-purpose flour
1/4 cup of orange peel
-1 teaspoon of grated orange peel
-1 teaspoon of vanilla extract
-2 tablespoons of butter
-Pastry for double-crust 9 inch pie

Preheat oven to 450oF.

In a large, heavy saucepan, combine all ingredients except vanailla and butter, and bring to a boil.

Lower heat to medium-low and, stirring frequently, gently boil the mixture for 10-15 minutes, until it thickens. Remove from heat and stir in the vanilla.

Pour filling into an unbaked, pastry-lined 9-inch pie shell, and dot with butter.

Make a lattice top with the remaining pastry dough, and crimp edges.

Bake at 450oF for 10 minutes. Reduce heat to 350oF and bake for 35 minutes more or until golden brown.

NOTE: A lattice top is highly recommended for this pie. Its needs alot of venting during the baking process so it won't be too juicy.

That's it so Good Luck. :-)

Answer 3

I have never done a totally cranberry pie, but I often add a couple of handfuls of cranberries to my apple pies when I make them. You might want to add a little extra sugar, as cranberries are pretty tart.