This cranberry pie is a bright and zesty treat! Made with fresh cranberries and a sprinkle of sugar, it’s perfect for any occasion, especially around the holidays.
There’s just something about the tartness of the cranberries that makes each bite so refreshing. It’s the kind of pie that makes you want to share with friends (or maybe keep it all to yourself 😋)!
I love serving it warm, topped with a scoop of vanilla ice cream. The warm and cold combination is simply amazing! Plus, it’s easy to whip up, making it a fantastic choice for pie lovers.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries work best for this pie, but frozen cranberries are a great alternative if fresh ones aren’t available. Just remember to thaw them and drain any excess moisture before use!
Pie Crust: You can use store-bought crust for convenience, but homemade crust offers a fantastic flavor. If you need a gluten-free option, there are many gluten-free pie crusts available that work well.
Orange Zest: This adds a bright flavor to the pie. If you don’t have oranges, lemon zest also works great, giving your pie a lovely zing. You can skip it altogether if you’re not a fan of citrus.
Brown Sugar: This adds depth and richness to the pie. If you want a lighter sweetness, you can replace it with more granulated sugar or use coconut sugar as a healthier alternative!
How Do You Create a Flaky and Perfectly Lattice Crust?
Making a lattice crust can seem tricky, but it’s all about practice and patience! Follow these steps for a stunning finish:
- Ensure your dough is cold when rolling it out; this helps in shaping and keeping it flakey.
- Use a sharp knife or pizza cutter to cut even strips from the second pie crust, which will create your lattice.
- Start by laying half the strips parallel over your filling, leaving equal space in between.
- Then, take the remaining strips and weave them over and under the first strips. This gives that classic lattice look.
- After placing the strips, trim any excess hanging over the edges for a neat look. Press and crimp the edges for a firm seal.
With a bit of care, your pie will not only taste delicious but also look beautiful on the table!
How to Make Cranberry Pie
Ingredients You’ll Need:
For the Pie:
- 1 double pie crust (store-bought or homemade)
- 4 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tbsp orange zest (optional, for extra flavor)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup water
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling on top
How Much Time Will You Need?
This cranberry pie recipe will take about 15 minutes to prepare and 45-50 minutes to bake. Once it cools, you can serve it immediately! So, overall, you’re looking at about 1 hour and 10 minutes of your time well-spent on a delicious dessert.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures it’s ready for baking once your pie is assembled!
2. Make the Cranberry Filling:
In a large saucepan over medium heat, mix together the cranberries, granulated sugar, brown sugar, flour, orange zest, cinnamon, salt, and water. Stir everything occasionally while cooking. You’ll know it’s ready when the cranberries break down and the filling has thickened, which should take about 10 minutes. Once done, take it off the heat and mix in the vanilla extract. Let it cool a bit while you prepare your crust.
3. Prepare the Pie Crust:
Roll out one of your pie crusts and fit it snugly into a 9-inch pie dish. Make sure there are no air bubbles underneath and that it’s in place.
4. Fill the Pie Crust:
Carefully pour the cooled cranberry filling into the pie crust, spreading it out evenly. This layer is where all the fruity flavors come together!
5. Create a Lattice Crust:
Roll out the second pie crust and cut it into strips about 1 inch wide. To form a lattice, lay half of these strips parallel across the filling. Then, take the remaining strips and weave them over and under the first set of strips, alternating as you go. Don’t worry about making it perfect; rustic is just as charming!
6. Seal the Edges:
Trim any excess dough hanging over the edges. Then, crimp the edges to seal the pie and give it a pretty finish.
7. Brush and Sprinkle:
Using a brush, apply the beaten egg over the lattice crust for a nice golden color when baked. Sprinkle a bit of granulated sugar on top for extra sweetness and texture.
8. Bake the Pie:
Place the pie on a baking sheet to catch any drips, and then pop it in your preheated oven. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
9. Cool and Serve:
Once baked, remove the pie from the oven and let it cool on a wire rack. This helps the filling set up nicely. Once it’s cool, slice it and enjoy your beautiful cranberry pie!
Enjoy your vibrant, tart, and perfectly sweetened cranberry pie that’s sure to impress yourself and everyone you share it with!
Can I Use Frozen Cranberries?
Yes, frozen cranberries work perfectly in this recipe! Just be sure to thaw them beforehand and drain any excess liquid to avoid a watery filling.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. It’s also delicious cold, or you can warm it slightly in the oven at 350°F (175°C) for about 10-15 minutes.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day in advance. Just assemble it, cover it, and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Use Instead of Orange Zest?
If you don’t have orange zest, lemon zest is a great substitute for a bit of citrus flavor. You can also simply omit it if you prefer a more straightforward cranberry taste!
