Cranberry Pie Recipe
User Reviews
0.0
0 reviews
Unrated
Cranberry Pie Recipe
Report
This easy Cranberry Pie is a delicious addition to holiday dessert tables. The sweet-tart flavor and colorful red hue are perfect for celebrating special occasions!
Share:
Ingredients
- 1 double pie crust
- 6 cups fresh cranberries (or frozen, thawed), divided (1½ pounds, 675g)
- 1¾ cups granulated sugar (350g)
- 6 tablespoons cornstarch (42g)
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 large egg
Add to Shopping List
Instructions
- Preheat the oven to 425°F. Let the pieces of pie crust soften on the counter so that you can roll them easily.
- In the bowl of a food processor, combine 5 cups of cranberries (562g), sugar, cornstarch, orange zest, cinnamon, ginger, vanilla, and salt. Process for about 10 seconds to break apart the cranberries. Transfer the mixture to a large bowl and fold in the remaining 1 cup of cranberries. Set aside.
- On a lightly floured surface, roll 1 disk of pie dough into a 13-inch circle about ⅛-inch thick. Press the circle into a 9-inch deep-dish pie plate. Trim any excess dough to leave a 1-inch overhang over the edge of the pie plate. Refrigerate the bottom crust while you roll out the top crust.
- Roll the other disk into a 12-inch circle. Cut the dough into 3/4-inch-wide strips. (There should be about 14 strips.)
- Scoop the cranberry mixture into the bottom pie crust and smooth it into an even layer.
- Create a lattice pattern with the pie crust strips over the cranberries. Trim the lattice strips to have a ½-inch overhang (slightly shorter than the bottom crust). Fold the bottom crust over the lattice strips and gently press down to create a flat edge. Crimp the edges with your fingers if you like.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush just the crust with the egg wash, being careful not to brush the filling, and place the pie on a rimmed baking sheet. Cover the edges of the pie with a pie shield or aluminum foil. (It will brown faster than the lattice topping.)
- Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 to 50 minutes or until the top is golden brown and the filling is bubbling at the edges and in the center.
- Let the pie cool completely, about 4 hours, before slicing.
Notes
- Swap the top crust for streusel. If desired, replace the lattice top crust with a crumbly streusel topping. For added texture, mix in up to ⅓ cup of chopped nuts or rolled oats into the streusel.
- Use a pie shield. Cover the edges of the pie with a pie shield or tented aluminum foil to prevent it from over-browning in the oven.
- Cool before serving. Allow the pie to cool completely to room temperature for at least 4 hours before cutting. This helps the filling firm up, making it easier to slice.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
63g
(21%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
19mg
(6%)
Sodium
206mg
(9%)
Potassium
93mg
(3%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
65IU
(1%)
Vitamin C
9mg
(10%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 206mg | 9% |
| Potassium | 93mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
