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White Chocolate and Cranberry Pie

Rated :   by 1 person
Makes: 8 servings
Prep: 45 minutes
Bake: 10 minutes
 
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White Chocolate and Cranberry Pie

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

Directions

1. 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 degree F oven for 10 to 12 minutes or until golden; cool.

2. 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.

3. 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.

4. 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.

5. 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. Makes 8 servings.

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

Nutrition Facts

  • Servings Per Recipe 8 servings
  • Calories 652,
  • Total Fat (g) 42,
  • Saturated Fat (g) 23,
  • Cholesterol (mg) 120,
  • Sodium (mg) 81,
  • Carbohydrate (g) 62,
  • Fiber (g) 1,
  • Protein (g) 6,
  • Vitamin A (DV%) 27,
  • Vitamin C (DV%) 4,
  • Calcium (DV%) 6,
  • Iron (DV%) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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