Best 4 Impossible Cranberry Pie Recipes

IMPOSSIBLE™ SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 tablespoon butter in a 10-inch skillet over medium to medium-high heat. Cook and stir the meatless ground beef with shallots and garlic until browned and crumbly and shallots are soft, about 10 minutes. Add peas and carrots, gravy, Worcestershire sauce, salt, and pepper. Saute for 5 minutes.
• Spread the mixture onto the bottom of a 10-inch round baking dish. Spread mashed potatoes evenly over the top. Sprinkle with Cheddar cheese and dot with remaining butter.
• Bake in the center of the preheated oven until the cheese and butter have fully melted, about 20 minutes. Top with parsley and serve.

IMPOSSIBLY EASY CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F. Spray a 10-inch pie plate with nonstick baking spray containing flour.
• Mix cranberries, orange peel, and walnuts and sprinkle evenly into pie plate.
• Combine remaining ingredients in a large bowl and beat until smooth. Carefully pour over cranberries in pie plate.
• Bake 35-40 minutes in preheated oven or until knife inserted in center comes out clean. Chill for 6 hours before serving. Garnish with ice cream or whipped cream.

CRANBERRY CURD PIE WITH MERINGUE TOPPING

Steps:

• Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
• Preheat the oven to 350 degrees F.
• Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
• Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
• When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
• Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

IMPOSSIBLE FRUIT PIES

Steps:

• Heat oven to 375 degrees.
• Grease 10" pan, put fruit in pan.
• Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
• Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
• After Pie is cooled, dust with Powdered Sugar.