If you’re on the hunt for the Best Cranberry Pie Recipe, you’ve just hit the jackpot! This pie is bursting with the tart brightness of cranberries perfectly balanced by a cozy blend of spices and that irresistible orange zing. I absolutely love how the lattice crust turns out golden and flaky every time, sealing in the luscious, jammy filling that my family goes crazy for. Stick with me, and I’ll share all my secrets to nailing this festive, crowd-pleasing dessert that’s easier than you might expect!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tart cranberries mingle with warm spices and bright orange for a deliciously complex pie filling.
Beautiful Lattice Crust: Creates an impressive, homemade look without being intimidating or complicated.
Make Ahead Friendly: You can prepare the filling in advance and store the baked pie, making holiday hosting simpler.
Crowd-Pleasing Dessert: Whether it’s Thanksgiving or a cozy family get-together, this pie is guaranteed to get rave reviews.

A slice of red berry pie with a golden brown, flaky crust sits on a white plate, showing a juicy, chunky red berry filling inside. On top of the pie slice is a smooth, round scoop of white vanilla ice cream with tiny black specks. The plate is placed on a reddish surface with scattered red berries around it, and in the background, there is a white bowl filled with more red berries and a white cup, all against a soft pink wall and a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7 - Best Cranberry Pie, Cranberry Pie recipe, festive cranberry pie, easy cranberry pie, holiday dessert recipes

Ingredients You’ll Need

Each ingredient plays a special role in this Best Cranberry Pie Recipe. Using fresh or thawed cranberries guarantees that bright punch, while the citrus juice and zest add freshness and depth. The spice blend warms everything up perfectly without overpowering the fruit, and the starches help the filling set just right. Here’s a little about each ingredient before you dive in.

Flat lay of two unbaked 9-inch pie crusts with golden edges placed side by side, a small cluster of bright red fresh cranberries scattered loosely, a small white ceramic bowl filled with fine white sugar, a small white bowl holding freshly squeezed vibrant orange juice, a fresh whole orange beside a small white bowl containing bright orange zest, a small white bowl of white cornstarch powder, a small white bowl of pale all-purpose flour, a small white bowl with warm brown ground ginger powder, another small white bowl with reddish-brown cinnamon powder, a tiny white bowl with greenish cardamom powder, a small white bowl with coarse white salt, a whole large brown egg with smooth shell next to a small white bowl of clear vanilla extract, and a small white bowl with coarse white sugar grains for sprinkling — all carefully arranged in perfect symmetry with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Best Cranberry Pie, Cranberry Pie recipe, festive cranberry pie, easy cranberry pie, holiday dessert recipes

Pie crusts: I usually use store-bought for convenience, but homemade crust adds next-level flavor and flaky texture.
Fresh cranberries: These give the pie its signature tang. Frozen work fine if thawed and drained well.
White sugar: Balances the tartness, but feel free to adjust if you prefer it less sweet.
Orange juice: Freshly squeezed really makes a difference here – it brightens the whole pie.
Orange zest: Adds an aromatic citrus punch that pairs brilliantly with cranberries.
Cornstarch and flour: Both help thicken the filling so it’s just the right consistency.
Ground ginger, cinnamon, cardamom: These spices add warm, cozy notes without overwhelming the cranberries.
Salt: A pinch brings out all the flavors wonderfully.
Vanilla extract: Adds a subtle sweetness and rounds out the spice.
Egg and water (egg wash): Brush on crust for that perfect golden shine and help sugar stick.
White or coarse sugar for sprinkling: Adds a little sparkle and crunch on top of your lattice crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of making this recipe my own depending on the season and who’s coming over. Don’t be afraid to tweak it a bit! Maybe you want a bit more spice or like to add some texture with nuts—totally doable. This is your pie, after all.

Add nuts: I sometimes sprinkle chopped walnuts or pecans into the filling for a nice crunch—it adds a great contrast to the smooth filling.
Swap sugars: You can replace half the white sugar with brown sugar for a deeper, caramel-like flavor.
Gluten free crust: Use your favorite gluten-free pie crust if you need a GF version; the recipe works just fine.
More citrus twist: Try adding a little lemon zest for extra zing if you love super bright flavors.
Lattice options: Instead of strips, feel free to do a solid crust top with slits for ventilation—just brush with egg wash and sprinkle sugar as usual.

How to Make Best Cranberry Pie Recipe

Step 1: Prepare the Cranberry Filling

Start by pulsing the cranberries in a food processor until coarsely chopped—this releases juicy bits without turning everything into mush. Then mix the cranberries with sugar, orange juice, zest, cornstarch, flour, and spices. Letting it sit for an hour is key here—it softens the cranberries and helps them release their natural juices, making the filling juicy but not runny. Stir before cooking.

Step 2: Cook the Filling

Transfer the mixture to a skillet on medium heat and cook until it lightly bubbles and thickens into a loose jam—about 5 minutes with frequent stirring. This step really helps deepen the flavor and get rid of any raw sugary taste. Stir in vanilla then set aside to cool completely; a hot filling would make your crust soggy.

Step 3: Roll Out and Prep the Crust

While the filling cools, preheat your oven and prep your crusts. Roll each dough out to about 12 inches and fit one into your 9-inch pie plate, letting the edges hang over. If you roll thin, your lattice strips will be easier to weave and look delicate. Cut the other dough into strips for the lattice top or prepare an alternative top crust if preferred.

Step 4: Assemble the Pie with Lattice

Pour the cooled filling into the bottom crust. I love the process of building the lattice—it feels satisfying and looks so professional when done right! Start with two strips in a cross in the center, then weave the remaining strips carefully, lifting and placing over and under to create that classic basket-weave effect. Trim the excess dough, fold the edges under, and crimp with your fingers—don’t skip this step for that perfect homemade look.

Step 5: Bake It to Perfection

Give the crust an egg wash brush and sprinkle with sugar for sparkle. Bake at high heat for 10 minutes to set crust, then reduce to 375°F and bake another 35-45 minutes until golden. Watch the edges and cover them with foil if they start browning too fast—trust me, it saves you from burnt crust distress. Once out, let the pie cool for at least an hour before slicing to allow the filling to set nicely.

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Pro Tips for Making Best Cranberry Pie Recipe

Timing the Filling Rest: Letting the mixture sit for an hour before cooking gives that jam-like texture without mushy fruit.
Watch the Crust Edges: Cover with foil halfway through baking if they brown too fast to keep the crust soft and beautiful.
Use a Baking Sheet: I bake my pie on a sheet to catch any drips and make cleanup so much easier.
Egg Wash for Shine: Don’t skip the egg wash on the lattice; it creates that gorgeous golden finish and helps sugar crystals stick nicely.

How to Serve Best Cranberry Pie Recipe

A slice of bright red cherry pie with a golden brown crust sits on a white speckled plate, topped with a smooth scoop of white vanilla ice cream. The pie has two layers of crust: a flaky bottom layer holding the shiny, juicy cherry filling and a lattice top crust with sugar sprinkles, positioned slightly to one side on the plate. Beside the pie, a silver fork holds a bite showing the soft red cherry filling and crumbly crust. In the top corner, a second white plate with a pie slice and some cherry filling is partially visible, alongside a white bowl filled with glossy red cherries. The scene is set on a white marbled surface with scattered cherries and a light pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Best Cranberry Pie, Cranberry Pie recipe, festive cranberry pie, easy cranberry pie, holiday dessert recipes

Garnishes

I like to keep garnishes simple for this pie because the filling shines on its own. A scoop of vanilla ice cream or a dollop of whipped cream is perfect—the creaminess balances the tartness beautifully. Sometimes I sprinkle a little extra orange zest or tiny fresh mint leaves on top just before serving for a fresh, colorful touch.

Side Dishes

This pie pairs wonderfully with cozy autumn or winter dishes. Think roasted turkey or ham for holidays, or a casual cup of coffee or hot tea for a sweeter snack moment. For something extra special, try it alongside a warm caramel sauce drizzle or serve with sharp cheddar cheese for a fun fan-favorite contrast.

Creative Ways to Present

For special occasions, I like to decorate the lattice crust with little cut-out shapes from leftover pie dough—tiny leaves or stars add a charming homemade touch. You can also dust a little powdered sugar on top just before serving for an elegant flair. If you’re taking it to a party, pop it in a festive pie box with some fresh cranberries or orange slices tucked around for a welcome centerpiece.

Make Ahead and Storage

Storing Leftovers

After the pie cools completely, I wrap it tightly in plastic wrap or aluminum foil before storing it in the fridge. This pie keeps beautifully fresh for up to 3-4 days. I’ve found that letting slices come to room temperature or warming slightly brings back the perfect texture and flavor.

Freezing

If you want to freeze this pie, bake it fully first then wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge, then warm the pie in the oven to freshen it up. This works great when you want to prep ahead for holiday celebrations.

Reheating

To reheat slices, I microwave them for about 30 seconds to a minute and serve with ice cream for a quick fix. For a whole pie or multiple slices, I prefer warming it in the oven at 350°F until the filling is bubbly and warm, usually about 15-20 minutes. This keeps the crust crisp and the flavors fresh.

FAQs

Can I use frozen cranberries for this pie?

Absolutely! Frozen cranberries work just fine as long as you thaw them fully and drain any excess liquid before using. This prevents your filling from becoming too watery and helps maintain the right texture.
How do I avoid a soggy cranberry pie crust?

Let the filling cool completely before placing it into the crust, and prebake your bottom crust slightly if you want extra protection. Also, avoid overfilling and bake the pie on a baking sheet to catch drips and keep even heat around the crust.
Can I make this pie vegan?

You can swap the egg wash with a plant-based milk like almond or oat milk and use a vegan pie crust. The filling itself is naturally vegan, so that’s an easy modification for plant-based diets!
What’s the best way to cut a lattice pie?

Use a sharp serrated knife and cut gently to avoid dragging the filling around. I like to chill the pie for a bit if it’s fresh out of the oven to help it set, making cleaner slices.

Final Thoughts

What I love most about this Best Cranberry Pie Recipe is how it manages to feel festive and fancy without requiring a ton of fuss or fancy ingredients. Every time I bring this pie to a get-together, the compliments roll in and I know it’s a winner. Whether you’re making it for holidays or just because, you’ll enjoy the perfect balance of tart, sweet, and warm spice wrapped in a flaky crust. Give it a try and watch it become a staple in your recipe collection—I promise it’s worth every bite!