Alex Guarnaschelli's Sugar-Cranberry Pie | Alex's Day Off | Food Network
Meet your new fave pie! It's perfect for the holiday season.
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Sugar-Cranberry Pie
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 5 min
Prep: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
The Crust:
1 tablespoon butter
5 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2/3 cup plus 2 tablespoons ice water
The Filling:
1 tablespoon butter
4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
1 1/2 cups sugar, divided
3 whole cloves
1 teaspoon fresh lemon juice
1 tablespoon light corn syrup
1 tablespoon cornstarch
1 tablespoon fresh orange zest
1 bag (24 ounces) fresh cranberries
The Garnish:
1 cup granulated sugar
Vanilla or nutmeg ice cream (optional)
Directions
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.
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Alex Guarnaschelli's Sugar-Cranberry Pie | Alex's Day Off | Food Network
cranberry meringue pie
This fun new pie is the perfect addition to your fall dessert spread or Thanksgiving table! Get the full recipe here:
Gingersnap Cranberry Lime Pie
Gingersnap Cranberry Lime Pie
This Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow!
Adapted from Bon Appetit/Epicurious (link in printable recipe below).
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
Crust:
4 oz gingersnap cookies about 18
1 cup walnuts
4 tbsp butter melted
3 tbsp light brown sugar
Filling:
1 12-ounce package fresh (or frozen, thawed) cranberries
1 1/2 cups sugar divided
3 large eggs
2 large egg yolks
1 tsp finely grated lime zest
1/2 cup fresh lime juice
1/8 tsp of kosher salt
3/4 cup butter room temperature, cut into small cubes
Instructions
Crust:
Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
Transfer crumb mixture to a deep 9 pie dish. Press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 12–15 minutes. If crust slides down sides, gently press back up. Let cool.
Filling:
Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes total. Scrape into crust and chill until firm, about 2 hours.
Topping:
Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over. Serve topped on pie.
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Classic Lemon Tart Recipe
How to make the most delicious, fresh and zingy Lemon Tart. Made with a crumbly and buttery pastry tart crust and filled with creamy and vibrant lemon curd. This recipe is super-easy to make and perfect served with dollops of whipped cream and fresh berries; it's Sunshine on a Plate!!
RECIPE:
If you love lemons like I do, you're going to love my Lemon Tart recipe! This is my take on the French classic Tarte au Citron, it’s made with a buttery and crisp tart crust that’s easy to make and filled with a super fresh and tart lemon curd. The flavor is similar to my lemon bars but it’s elegant and fancy enough to serve up at dinner parties served with some whipped cream and fresh berries.
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CRANBERRY PIE recipe --- PREISELBEER-PIE Rezept
Fluffy pastry, brisk stuffing, not too heavy - just right for balmy summer evenings... Have fun while watching and/or baking!
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Luftiger Teig, erfrischende Füllung, nicht zu mächtig - genau das Richtige für laue Sommerabende ... Viel Spaß beim Zusehen und/oder Nachbacken!
Backform --- baking form:
----------------------------------
(1:17) Pieform (28 cm) - Pie pan (11 inch)
Blind backen --- blind baking:
-----------------------------------------
(2:05) Backpapier --- Baking paper
(2:10) Erbsen oder Linsen --- Peas or lentils
(2:32) 220°C / Ober-/Unterhitze / ca. 15 min. --- 430°F / top-bottom-heat / about 15 min.
Fertig backen --- final baking:
-----------------------------------------
(5:08) 170°C / Ober-/Unterhitze / ca. 60 min. --- 340°F / top-bottom-heat / about 60 min.
Zutaten --- Ingredients:
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(0:45) 3 Platten Blätterteig (je ca. 75 g)--- 3 plates puff pastry (each about 75 g)
(3:05) 500 g Magerquark --- 500 g curd
(3:20) 3 EL sauere Sahne --- 3 EL sour cream
(3:25) 80 g Zucker --- 80 g sugar
(3:30) 2 Eier --- 2 eggs
(3:43) Zitronenschale --- lemon peel
(3:48) 3 EL Zitronensaft --- lemon juice
(4:00) 1/4 TL Zimt --- 1/4 tbsp cinnamon
(4:08) 1 EL Speisestärke --- 1 tbsp cornstarch
(4:30) 100 g Preiselbeeren (Glas) --- 100 g cranberries (canned)
Garnitur --- Decoration
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(5:31) Puderzucker --- Powdered sugar
(5:44) 80 g Preiselberen (Glas) --- 80 g cranberries (canned)
Music: Christian Dalmont with Aboutissement.
Guten Appetit! Enjoy your meal!