8
20 minutes
1 hour, 25 minutes
1 lemon (for zest/juice)
1 teaspoon corn syrup
4 cups cranberries (thawed if frozen, divided)
3 cups sugar (divided)
1 (14.1-oz) ready-to-bake rolled piecrust
1/2 cup cream cheese (softened)
4 eggs
2 tablespoons unsalted butter (softened)
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 tablespoon raw sugar
- Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.
- Unroll 1 piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.
- Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.
- Pour filling into crust and unroll remaining dough for top crust; place over the filled pie. Trim dough to 1/4-inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
- Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35-40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.
CALORIES (per 1/8 recipe): 720kcal; FAT: 25g; SAT FAT: 11g; TRANS FAT: 0g; CHOL: 115mg; SODIUM: 390mg; CARB: 119g; FIBER: 3g; SUGARS: 82g; PROTEIN: 7g; VIT A: 8%; VIT C: 15%; CALC: 4%; IRON: 8%
1 lemon (for zest/juice)
1 teaspoon corn syrup
4 cups cranberries (thawed if frozen, divided)
3 cups sugar (divided)
1 (14.1-oz) ready-to-bake rolled piecrust
1/2 cup cream cheese (softened)
4 eggs
2 tablespoons unsalted butter (softened)
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 tablespoon raw sugar
- Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.
- Unroll 1 piecrust and place in deep 9-inch pie dish; trim crust, leaving a 1/4-inch overhang. Chill until ready to use.
- Place in large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir remaining 3 cups cranberries into egg mixture.
- Pour filling into crust and unroll remaining dough for top crust; place over the filled pie. Trim dough to 1/4-inch beyond edge. Fold top crust under bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
- Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35-40 more minutes or until crust is firm and golden. Cool on a wire rack before serving; garnish with sugared cranberries. Serve.
CALORIES (per 1/8 recipe): 720kcal; FAT: 25g; SAT FAT: 11g; TRANS FAT: 0g; CHOL: 115mg; SODIUM: 390mg; CARB: 119g; FIBER: 3g; SUGARS: 82g; PROTEIN: 7g; VIT A: 8%; VIT C: 15%; CALC: 4%; IRON: 8%
