Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    White Chocolate and Cranberry Pie


    Source of Recipe


    Elaine

    Recipe Introduction


    This delectable pie blends layers of tart cranberries with a fluffy white chocolate mixture. The lattice top is whipped cream.



    List of Ingredients




    1-1/4 cups all-purpose flour
    1/2 teaspoon salt
    1/3 cup shortening
    4 to 5 tablespoons water
    1 16-ounce can whole cranberry sauce
    2 tablespoons granulated sugar
    1 tablespoon cornstarch
    1 tablespoon cranberry liqueur
    1-1/2 cups white baking pieces
    1 egg
    2 tablespoons water
    1/4 teaspoon almond extract
    2 cups whipping cream
    2 tablespoons powdered sugar
    1 teaspoon vanilla


    Prep Time: 525 minutes
    Cooking Time: 10 minutes


    Recipe



    Combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat with 3 to 4 tablespoons additional water until all is moistened. Roll dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch pie plate. Trim 1/2 inch beyond edge of plate; fold under 1/2-inch margin. Flute edge. Prick crust. Bake in a 450 oven for 10 to 12 minutes or until golden; cool.

    Meanwhile, combine the cranberry sauce, granulated sugar, and cornstarch in a saucepan. Cook and stir until boiling; cook 1 minute more. Stir in liqueur; cool.

    For filling, melt white baking pieces in a small, heavy saucepan over low heat; remove from heat. Slightly beat egg and the 2 tablespoons water. Gradually stir half the melted pieces into egg mixture. Stir egg mixture into remaining melted pieces in saucepan; cook and stir over medium heat 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.

    Beat whipping cream, powdered sugar, and vanilla in a mixing bowl with electric mixer until soft peaks form (tips curl over); reserve half the mixture. Fold remaining cream mixture into the egg mixture. Spoon half of the egg-and-cream filling into pie shell. Remove 1/3 cup cranberry mixture and sieve, returning berries to remaining cranberry mixture. Spread remaining cranberry mixture over filling. Top with remaining egg-and-cream filling.

    Fit a decorating bag with a large star tip; fill with remaining cream mixture. Pipe a lattice on top of pie and dollops around edge. Add a little water to sieved liquid; drizzle over pie. Chill up to 8 hours. Serves 8.

    Make-Ahead Tip: Up to 8 hours ahead, prepare pie; cover and chill.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |