Cranberry Almond Pie Recipe

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Cranberry Almond Pie
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Ingredients
15
Count
Nutrition
319
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. To prepare baked pie shell: In food processor with knife blade attached, pulse flour and salt until well blended. Add cold butter and shortening, and pulse just until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, just until large moist crumbs begin to form.
  2. With hands, shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling to prevent cracking.).
  3. Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell for 15 minutes.
  4. Line pie shell with foil or parchment paper, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs during baking, gently press it down with back of spoon. Cool on wire rack at least 10 minutes. Reset oven control to 350 degrees.
  5. To prepare almond filling: In food processor with knife blade attached, blend almond paste, softened butter, and sugar until smooth. Add eggs, flour, and salt; blend until well mixed, occasionally scraping down side of processor bowl with rubber spatula.
  6. Fill pie shell with almond filling. Bake 30 to 33 minutes or until filling is slightly puffed and golden. Cool completely on wire rack, about 3 hours.
  7. While pie is baking and cooling, prepare Cranberry Topping: In 2-quart saucepan, combine 1 1/2 cups cranberries with sugar, water, and 1/2 teaspoon orange peel; heat to boiling on high. Reduce heat to medium-low; simmer 5 minutes or until mixture thickens slightly and most cranberries have popped, stirring occasionally. Stir in remaining cranberries. Set cranberry topping aside to cool to room temperature.
  8. To serve, spoon cranberry topping over almond filling just before serving; garnish with orange peel. Refrigerate any leftovers up to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.93 Kcal (1335 kJ)
Calories from fat 160.84 Kcal
% Daily Value*
Total Fat 17.87g 27%
Cholesterol 71.3mg 24%
Sodium 81.58mg 3%
Potassium 124.8mg 3%
Total Carbs 35.97g 12%
Sugars 18.72g 75%
Dietary Fiber 2.8g 11%
Protein 4.98g 10%
Vitamin C 3.9mg 6%
Vitamin A 0.1mg 4%
Iron 0.8mg 4%
Calcium 50.7mg 5%
Amount Per 100 g
Calories 285.54 Kcal (1195 kJ)
Calories from fat 144.01 Kcal
% Daily Value*
Total Fat 16g 27%
Cholesterol 63.84mg 24%
Sodium 73.04mg 3%
Potassium 111.73mg 3%
Total Carbs 32.21g 12%
Sugars 16.76g 75%
Dietary Fiber 2.51g 11%
Protein 4.46g 10%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 4%
Iron 0.7mg 4%
Calcium 45.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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