Yield 10 Number Of Ingredients 8 Steps:
Coarsely grind orange in a food processor or blender. Transfer to a heavy saucepan. In a small bowl, mix arrowroot with a small amount of liquid from thawed blueberries. Add blueberries, cranberries, sugar and arrowroot mixture to the saucepan. Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely. Preheat oven to 400° F. Roll out one pie crust and place in a pie pan. Fill with fruit mixture. Dot top with butter. Roll out second crust and cover pie. If you have enough crust trimmings, roll out and cut 7 to 8 decorative leaf shapes with a cookie cutter - it makes a pretty effect. Brush top crust lightly with milk. Arrange “leaves” on the crust and brush them with milk. Sprinkle a little sugar over top of pie. Bake for 15 to 20 minutes, then lower the temperature to 325°F and bake an additional 30 to 40 minutes. Cool on a rack for 1 hour. Serve at room temperature.
Yield 8 people Number Of Ingredients 7 Steps:
In heavy pan combine all ingredients. Bring to boil, stirring constantly for 3 minutes. Cool completely. Preheat oven to 400. Fill pie crust, top with butter, then top crust. Slash for steam. Brush crust with milk and sprinkle with sugar. Bake about 50 minutes. Cool at least 1 hour.
Number Of Ingredients 5 Steps:
Preheat oven to 400. Coarsely grind orange in processor. Transfer to heavy medium saucepan. Add cranberries, sugar, and cornstarch. Boil over med high heat until thick, about 3 min. Remove from heat, add blueberries for last minute. Cool completely. Roll dough into disks (Sour cream pie crust). Dot filling with butter. Slash top crust and brush with milk and sprinkle with sugar. Place on rimmed cookie sheet and bake about 50 min.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter. Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges. Bake in the preheated oven for 40 minutes, or until crust is golden brown.
More about “crimson pie recipes”
Time 13h45m Yield 6 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Mix sugar, water and lemon juice in ungreased 2-quart casserole until sugar is dissolved. Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in casserole, turning pears to coat with sugar mixture. Cover and bake 45 to 60 minutes or until pears are tender when pierced with fork. Carefully remove pears; pour sugar mixture from casserole and discard. Replace pears in casserole. Mash and drain raspberries in sieve over pears. Turn pears to coat with raspberry syrup. Cool 30 minutes. Cover and refrigerate about 12 hours, turning pears occasionally to coat evenly wth raspberry syrup. To serve, place pears upright in dessert dishes. Pour raspberry syrup over each pear.
