64 canned pie cranberry pie Recipes

double crust pie crusts (your favorite ), canned cherry pie filling, whole berry cranberry sauce, sugar, quick-cooking tapioca, lemon juice, butter

all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, salt, canned pumpkin (not pie filling), vegetable oil, eggs, dried cranberries, pecans, chopped, coarse sugar (optional)

brown sugar, granulated sugar, flour, cornstarch, salt, whole berry cranberry sauce (you can make your own ), orange juice, orange zest, fresh blueberries or 2 cups frozen blueberries, double-crust pie shells, butter

all-purpose flour, pumpkin pie spice, baking powder, salt, baking soda, unsalted butter, room temperature, sugar , plus, sugar, eggs, canned pumpkin puree, vanilla extract, buttermilk, dried sweetened cranberries (i plan to use fresh.), coarsely chopped walnuts

flour, pumpkin pie spice, baking powder, salt, dried cranberries, eggs, beaten, sugar, canned pumpkin puree (15 oz can), vegetable oil, pecans, chopped

king arthur unbleached all-purpose flour, baking soda, pumpkin pie spice, salt, eggs, sugar, canned pumpkin, canola oil, fresh or frozen cranberries, chopped

all purpose flour, pumpkin pie spice, baking powder, salt, baking soda, unsalted butter, room temperature, sugar, eggs, canned pure pumpkin, vanilla extract, buttermilk, dried sweetened cranberries, coarsely chopped walnuts

cranberry juice concentrate, pilsberry refrigerated pie crusts, canned peaches in juice, cranberries, cornstarch, sugar

dried sweetened cranberries, spiced rum, eggs, egg yolks, sugar, vanilla extract, salt, ground nutmeg, heavy cream, milk, italian bread (preferably day-old), sweetened flaked coconut, canned jellied cranberry sauce, spiced rum (use the reserved liquid from soaking the cranberries), water, vanilla

prepared 9-inch graham cracker crust, cherry pie filling, canned whole cranberry sauce, almond extract, cinnamon, cream cheese, room temp, sour cream, sugar, lemon juice or 1/4 cup lime juice

canned pumpkin, skim milk, splenda granular, sugar substitute, eggs, flour, cinnamon, pumpkin pie spice, ground ginger, baking soda, baking powder, salt, fresh cranberries, rinsed, walnuts, chopped, rolled oats, margarine, cinnamon, splenda granular, sugar substitute

water, vanilla soy milk, old-fashioned oats, canned pumpkin, pumpkin pie spice, sugar, vanilla extract, dried cranberries , optional

eggs, sugar, applesauce, canned pumpkin, flour, pumpkin pie spice, baking soda, salt, frozen cranberries or 1 1/2 cups craisins, chopped walnuts

eggs, beaten slightly, sugar, vegetable oil, canned pumpkin, flour, chopped cranberries, pumpkin pie spice, baking soda, salt

cranberry sauce (we like 1 can jellied and 1 can whole berry), apple pie filling, chopped walnuts

all-purpose flour, baking soda, pumpkin pie spice, salt, eggs, sugar, canned pumpkin, vegetable oil, fresh or frozen cranberries, chopped

canned pumpkin, sugar, pumpkin-pie spice, salt, eggs, lightly beaten, egg white, lightly beaten, reduced-fat milk, maple syrup, vanilla extract, cubed day-old french bread, dried cranberries, maple cream, maple cream

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.