Apple Cranberry Pie

INGREDIENTS:

1 (15 ounce) package refrigerated piecrusts
3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples - peeled, cored and sliced
1 cup cranberries, coarsely chopped

DIRECTIONS:

PREHEAT oven to 400 degrees F.

UNFOLD 1 piecrust; press out fold lines.

Fit piecrust into a 9-inch pie plate according to package directions.

COMBINE  Sugar, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines.

Roll to 1/8-inch thickness.  Place over filling; fold edges under and crimp.
Cut slits in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Cool on a wire rack one hour before serving.

Apple-Cranberry Crisp

INGREDIENTS:

2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.

In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg.

Place evenly into baking dish.

In the same bowl, combine oats, flour and brown sugar.

With a fork, mix in butter until crumbly.

Stir in pecans.

Sprinkle over apples.

Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Cranberry Cream Pie

INGREDIENTS:

2 cups boiling water to cover
1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 (9 inch) pie crust, baked
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:

Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.

In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils.

Boil and stir for 2 minutes. Remove from heat.

Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.

Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.

Cranberry Ice Cream Swirl Cake

INGREDIENTS:

24 chocolate wafers
1/4 cup unsalted butter, melted
1 1/2 cups cranberries
1/2 cup light corn syrup
1/3 cup white sugar
1/3 cup water
3 cups vanilla ice cream, softened
1/2 cup shelled pistachio nuts
1 tablespoon unsalted butter
1/4 teaspoon salt
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:

In a food processor or blender, process wafers until finely ground.

Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.

Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.

Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.

Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.

Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.

In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.

To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

Cranberry Pecan Pie

INGREDIENTS:

1 (9 inch) deep dish pie crust
1 cup cranberries
3 eggs
2/3 cup white sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground mace
1/8 teaspoon salt
1 cup pecan halves

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.

Bake in preheated oven for 45 to 50 minutes, until golden and set in center.