This cranberry pie is a sweet and tangy treat that bursts with flavor! Made with fresh cranberries, it has a flaky crust that holds all the deliciousness inside.
I love serving it warm with a scoop of vanilla ice cream—it’s the perfect combo! Plus, who can resist that lovely red color on the table? It’s a real showstopper! 😋
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are key for that vibrant flavor. If you can’t find fresh, frozen cranberries work just as well. Just thaw and drain before using.
Sugar: Granulated sugar balances the tartness of cranberries. For a healthier option, you could use honey or maple syrup, but adjust the quantity since they are sweeter.
Orange Zest & Juice: This adds a lovely citrus touch. If you’re out of oranges, lemon juice and zest can be a nice alternative.
Pie Crust: I go for store-bought for ease, but homemade pie crust made with butter will give a flakier texture if you have the time. You can also use a gluten-free crust if needed.
What’s the Best Way to Create a Lattice Top?
Weaving a lattice top may seem tricky, but with a bit of practice, it gets easier! Here’s how to do it step by step:
- After rolling out the second pie crust, cut it into strips about 1-inch wide.
- Lay half of the strips vertically across the pie. Leave space in between for the horizontal strips.
- Start with one horizontal strip and weave it over and under the vertical strips. Continue this process until all strips are placed.
- Trim any excess dough and press the edges together to seal.
This method not only looks beautiful but also allows some of the filling to peek through—just make sure to brush with egg wash for that golden finish!
How to Make Delicious Cranberry Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest (optional, for brightness)
- 1 tablespoon orange juice (freshly squeezed)
- 1 tablespoon butter, cut into small pieces
For the Crust:
- 1 package (about 14 oz) refrigerated pie crusts (or homemade pie crust)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on crust
For Garnish:
- Fresh rosemary sprigs (optional, for garnish)
Time Needed:
This cranberry pie takes about 20 minutes to prepare and 45-50 minutes to bake, plus at least 2 hours of cooling time to let the filling set perfectly. So, you’ll need around 3 hours total before you can dive in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This makes sure your pie cooks evenly and gets that lovely golden crust.
2. Prepare the Cranberry Filling:
In a large mixing bowl, add the fresh cranberries, granulated sugar, ground cinnamon, flour, orange zest, and orange juice. Toss everything gently with a spoon until all the cranberries are coated. This mixture will become beautifully juicy as it bakes!
3. Roll Out the Pie Crust:
Take one of the pie crusts and roll it out gently. Fit it into a 9-inch pie dish, crimping the edges to create a nice border. This will be the base of your pie.
4. Add the Filling:
Pour the cranberry mixture into the crust you just prepared. Dot the top with little pieces of butter—it adds flavor while baking!
5. Create the Lattice Top:
Roll out the second crust and slice it into strips that are about 1-inch wide. Now, it’s time to weave those strips over the filling. Start by laying half of the strips vertically across the pie. Then, take one horizontal strip and weave it over and under the vertical ones. Continue until you’ve covered the pie, then trim and seal the edges.
6. Brush and Sprinkle:
Brush the lattice crust with the beaten egg to give it a shiny, golden color when baked. Sprinkle some coarse sugar on top for a bit of sparkle!
7. Bake the Pie:
Carefully place the pie on a baking sheet (this will catch any juices that overflow) and bake for 45-50 minutes. You know it’s done when the crust is golden brown and the filling is bubbly.
8. Cool the Pie:
Once out of the oven, set the pie aside and let it cool for at least 2 hours. This allows the filling to thicken up and makes slicing easier later.
9. Garnish and Serve:
For a nice touch, you can garnish with fresh rosemary sprigs if you like. Serve your cranberry pie warm or at room temperature, and don’t forget the whipped cream or vanilla ice cream on the side for an extra treat!
Enjoy your beautifully golden, tart, and sweet cranberry pie! It’s perfect for holidays or just a cozy family dessert. Happy baking!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries can work just as well. Just make sure to thaw them and drain any excess moisture before using in the pie.
How Do I Store Leftover Cranberry Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the microwave or oven until heated through.
Can I Make This Pie Ahead of Time?
Yes, you can make the pie a day in advance! Just cool it completely and store it in the fridge. Let it sit at room temperature for a bit before serving.
What Can I Substitute for Orange Zest?
If you don’t have orange zest on hand, lemon zest can be a nice substitute! It will add a different, but still refreshing citrus flavor to the filling.
