Best 2 Crimson Pie Recipes

Crimson pie, often referred to as the "ruby of desserts", is a visually stunning and tantalizing treat that has captivated taste buds for centuries. This iconic pie boasts a vibrant red filling encased in a flaky and golden crust, making it a centerpiece of many celebrations and gatherings. With its rich history and diverse variations, crimson pie has become a culinary masterpiece that continues to be a favorite among pie enthusiasts worldwide. Whether you prefer a classic filling of sweet and tart cranberries, a medley of seasonal berries, or a unique combination of fruits and spices, there's a crimson pie recipe to suit every palate. So, let's embark on a delectable journey and explore the secrets behind creating the perfect crimson pie, ensuring a delightful experience for you and your loved ones.

Let's cook with our recipes!

CRIMSON PIE

Crimson Pie image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/2 small orange (unpeeled), cut into pieces, seeded
4 cups frozen blueberries (about 1 1/2 pounds), thawed
12 ounces cranberries
1 1/2 cups sugar, additional sugar for sprinkling
3 tablespoons cornstarch
Pie crust dough, enough for a 9-inch double crust pie
2 tablespoons unsalted butter, cut into pieces
Milk (do not use nonfat)

Steps:

Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely.
Position the rack in center of oven and preheat to 400 degrees F.
Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve.

CRIMSON PIE

CRIMSON PIE image

Categories Fruit Dessert

Yield 8 people

Number Of Ingredients 7

Ingredients

Juice and zest of 1/2 orange
4 c. blueberries (thawed if frozen)
12 oz cranberries
1 1/3 c. sugar
3 T cornstarch
2 T sweet butter
Double Pie Crust

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.

Tips:

For the best results, use ripe, in-season tomatoes.
If you don't have a food processor, you can chop the tomatoes by hand. Just be sure to chop them very finely.
If you don't have a pie plate, you can use a 9-inch baking dish.
Be sure to preheat your oven before baking the pie.
Let the pie cool for at least 15 minutes before serving.

Conclusion:

Crimson pie is a delicious and easy-to-make summer pie that is perfect for potlucks, picnics, and backyard barbecues. The combination of sweet tomatoes, savory cheese, and flaky crust is sure to please everyone. With a few simple tips, you can make sure your crimson pie turns out perfect every time.