Description
This classic Cranberry Pie recipe combines a tart cranberry filling with a sweet orange-infused lattice crust, perfect for holiday gatherings or any cozy occasion. Made with fresh cranberries, fragrant spices, and a buttery flaky pie crust, this dessert offers a balance of tart and sweet flavors baked to golden perfection.
Ingredients
Scale
Pie Crust
- 2 unbaked 9-inch pie crusts, homemade or store-bought
Cranberry Filling
- 24 ounces (680 grams) fresh cranberries (thawed frozen cranberries can also be used)
- 2 ½ cups (500 grams) white sugar
- ⅓ cup (80 grams) freshly squeezed orange juice
- Zest of 1 large orange
- ¼ cup (30 grams) cornstarch
- ¼ cup (30 grams) all-purpose flour
- ¾ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For Assembly
- 1 large egg + 1 teaspoon water (for egg wash)
- 1–2 tablespoons white or coarse sugar (for sprinkling on top)
Instructions
- Make the cranberry pie filling: Add the cranberries to a food processor and pulse until coarsely chopped to release juices and soften the berries. Transfer them to a mixing bowl.
- Combine filling ingredients: Stir in sugar, orange juice, orange zest, cornstarch, flour, ginger, cinnamon, cardamom, and salt into the cranberries until well combined. Let the mixture sit for 1 hour to allow the cranberry juices to release fully.
- Cook the filling: Stir the mixture again, then transfer it into a large skillet. Place over medium heat and bring to a light bubble. Cook while stirring frequently for 5 minutes until it thickens and resembles a loose jam.
- Add vanilla and cool: Stir in vanilla extract, transfer the filling to a bowl, cover, and let cool to room temperature or colder before assembling the pie.
- Preheat oven: Set oven to 425°F (220°C) to prepare for baking.
- Prepare the pie crusts: Roll out both pie crusts to approximately 12 inches in diameter if homemade. Carefully line one pie crust into a 9-inch pie dish, pressing it to the bottom and sides with some dough hanging over the edge.
- Create lattice strips: Cut the second pie crust into 10–12 strips about 1.5 inches thick; optionally braid for a decorative effect.
- Fill the pie: Pour the cooled cranberry filling into the crust-lined pie dish evenly.
- Assemble lattice top: Lay two long strips in a cross shape in the center of the pie, with the horizontal strip over the vertical. Add two more strips on either side of the vertical strip, over the horizontal strip. Weave additional strips by lifting under strips alternately and layering strips to form a full lattice pattern.
- Seal and crimp edges: Trim excess dough from lattice strips, fold and curl the overhanging bottom crust with lattice edges, and crimp or flute to seal.
- Apply egg wash and sugar: Brush the lattice top and crust edge with the egg and water wash, then sprinkle with white or coarse sugar for a sparkling finish.
- Bake the pie: Place the pie on a baking sheet and bake in the preheated oven at 425°F for 10 minutes. Lower the oven temperature to 375°F and bake for an additional 35–45 minutes until the crust is golden brown. Use foil or pie shields if edges brown too quickly.
- Cool and serve: Remove the pie from the oven and allow it to cool for 1 hour to set before serving, optionally warm with ice cream.
Notes
- Storage: Let the pie cool to room temperature, then wrap tightly with foil or plastic wrap and refrigerate for 3-4 days.
- Reheating: Reheat a single slice in the microwave for 30 seconds to 1 minute and serve with vanilla ice cream. For the whole pie, bake at 350°F until the filling is heated through.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 45g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
