Best 4 Leftover Cranberry And Cherry Cobbler Pie Recipes
If you have any leftover cranberry and cherry cobbler pie, you're in luck! There are plenty of delicious recipes that can help you use it up and create a new dish that's just as tasty as the original. Whether you're looking for a quick and easy breakfast option or a decadent dessert, there's sure to be a recipe that fits your needs.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY AND CRANBERRY COBBLER
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
- Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
- For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.
FAVORITE CRANBERRY CHERRY PIE
The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CHERRY PIE
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED CRANBERRY-CHERRY PIE
This is from The Dallas Morning News. It is easy to make. I love the sweet/tart combination and always enjoy making this, especially in the Fall.
Provided by Rhonda in Texas
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425°F.
- In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
- Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
- Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
- Cool at least 1 hour before serving.
Nutrition Facts : Calories 490.5, Fat 15.3, SaturatedFat 5, Sodium 280.4, Carbohydrate 85.4, Fiber 2.8, Sugar 32, Protein 3.9
Tips:
- If you don't have leftover cranberry and cherry sauce, you can use fresh or frozen berries and add a little sugar and water to make your own.
- For a sweeter cobbler, add more sugar to the filling.
- If you like a more tart cobbler, add more lemon juice to the filling.
- For a thicker cobbler, use more cornstarch in the filling.
- For a crispier cobbler, use a combination of butter and flour in the topping.
- For a more cake-like cobbler, use a combination of flour, sugar, and baking powder in the topping.
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This leftover cranberry and cherry cobbler is a delicious and easy way to use up your holiday leftovers. It's also a great dessert to make for a crowd. With its sweet and tart filling and crispy topping, this cobbler is sure to be a hit. So next time you have some leftover cranberry and cherry sauce, don't throw it away! Make this cobbler instead.
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