Meet the new holiday showstopper: cranberry pie. Bright, bold, and bursting with sweet-tart flavor, this vibrant dessert brings a refreshing twist to the classic pie lineup.
A juicy cranberry filling sits inside a flaky, buttery crust, creating a stunning red centerpiece that feels both festive and comforting.
Whether you use fresh or frozen cranberries, the result is a pie that adds instant color, sparkle, and excitement to any holiday table.
One slice, and your guests might just forget all about pumpkin pie.
What Makes This Recipe So Great
This pie is tart, sweet, and bursting with flavor. The bright, juicy cranberry filling is a delightful change from traditional fruit pies.
The recipe is straightforward and uses simple ingredients. You get a stunning, festive dessert that balances sweetness and tang perfectly.
Ingredient Notes
- Cranberries: Use fresh or frozen cranberries. There is no need to thaw frozen cranberries before using them.
- Sugar: The amount of sugar balances the tartness of the cranberries. You can adjust it slightly based on your preference.
- Pie Crust: Use a store-bought double crust for convenience. You can use a homemade crust if you prefer.
Why You’ll Love This Recipe
- The filling comes together quickly on the stovetop.
- It is a beautiful and unexpected dessert for holidays.
- The leftovers are delicious for breakfast.
How To Make Cranberry Pie
Ingredients
- 1 double crust for a 9-inch pie
- 4 cups fresh or frozen cranberries
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cubed
- 1 egg, beaten for egg wash
Step-by-step Instructions
- Heat your oven to 375 degrees Fahrenheit.
2. Combine the cranberries, sugar, cornstarch, and water in a medium saucepan.
3. Cook the mixture over medium heat, stirring often, for about 10 minutes.
4. Cook until the cranberries pop and the sauce thickens.
5. Remove the pan from the heat.
6. Stir in the vanilla extract and butter.
7. Let the filling cool completely.
8. Place one pie crust into a 9-inch pie dish.
9. Pour the cooled cranberry filling into the crust.
10. Place the second pie crust over the filling.
11. Crimp the edges to seal the two crusts together.
12. Cut several small slits in the top crust.
13. Brush the top crust with the beaten egg wash.
14. Bake the pie for 45 to 55 minutes.
15. Bake until the crust is golden brown and the filling is bubbly.
16. Let the pie cool on a wire rack for at least 3 hours before slicing.
Cook and Prep Times
- Preparation Time: 30 minutes
- Cooking Time: 50 minutes
- Additional Time: 3 hours (cooling)
- Total Time: 4 hours 20 minutes
Nutrition Information
Servings: 8
- Calories: 380
- Fat: 14g
- Protein: 3g
- Carbohydrates: 64g
Helpful Tips
- Let the filling cool completely before adding it to the crust. This prevents a soggy bottom.
- Place a baking sheet on the rack below the pie to catch any potential drips.
- The filling will thicken significantly as it cools.
Expert Tips for Perfect Results
- Add the zest of one orange to the filling for a bright, citrusy note.
2. Sprinkle coarse sugar on the egg-washed crust before baking for a sparkling, crunchy top.
3. For a deeper flavor, use half cranberries and half chopped apples or pears.
Serving Suggestions
Serve this pie warm or at room temperature with a scoop of vanilla ice cream. The cold ice cream pairs perfectly with the tart cranberries.
Storage and Reheating Tips
Store leftover pie covered at room temperature for 2 days or in the refrigerator for up to 5 days.
Reheat individual slices in the microwave or the entire pie in a 350-degree Fahrenheit oven until warm.
Frequently Asked Questions
Can I use canned cranberry sauce?
You cannot use canned cranberry sauce for this recipe. The texture and sugar content are different and will not set properly.
My filling is too runny. What happened?
The pie likely needed more time to cool and set. Cranberry pie filling thickens a great deal as it cools to room temperature.
Can I make this pie ahead of time?
You can make the filling up to 2 days ahead and keep it refrigerated. Assemble and bake the pie the day you plan to serve it.
Final Thoughts
This cranberry pie is a vibrant and delicious alternative to classic fruit pies.
The recipe is simple and the results are impressive. The final product is a beautiful pie with a perfect balance of sweet and tart flavors.
You will love its bold taste and festive appearance. This pie is sure to become a new holiday tradition.
Cranberry Pie
Cranberry pie is the new holiday showstopper.
Its bright, bold and sweet-tart flavour offers a refreshing twist on the classic pie.
Inside, a juicy cranberry filling nestles in a flaky buttery crust creating a stunning red centrepiece that’s both festive and comforting.
Ingredients
- 1 double crust for a 9-inch pie
- 4 cups fresh or frozen cranberries
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cubed
- 1 egg, beaten for egg wash
Instructions
1. Heat your oven to 375 degrees Fahrenheit.
2. Combine the cranberries, sugar, cornstarch, and water in a medium saucepan.
3. Cook the mixture over medium heat, stirring often, for about 10 minutes.
4. Cook until the cranberries pop and the sauce thickens.
5. Remove the pan from the heat.
6. Stir in the vanilla extract and butter.
7. Let the filling cool completely.
8. Place one pie crust into a 9-inch pie dish.
9. Pour the cooled cranberry filling into the crust.
10. Place the second pie crust over the filling.
11. Crimp the edges to seal the two crusts together.
12. Cut several small slits in the top crust.
13. Brush the top crust with the beaten egg wash.
14. Bake the pie for 45 to 55 minutes.
15. Bake until the crust is golden brown and the filling is bubbly.
16. Let the pie cool on a wire rack for at least 3 hours before slicing.
Nutrition Information:
Amount Per Serving: Calories: 380Total Fat: 14gCarbohydrates: 64gProtein: 3g
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