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Cranberry Pie Recipe

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!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings: 10 servings
Calories: 346 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Let the pieces of pie crust soften on the counter ​​so that you can roll them easily.
  2. 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.
  3. 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.
  4. Roll the other disk into a 12-inch circle. Cut the dough into 3/4-inch-wide strips. (There should be about 14 strips.)
  5. Scoop the cranberry mixture into the bottom pie crust and smooth it into an even layer.
  6. 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.
  7. 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.)
  8. 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.
  9. 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

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

% 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.