This cranberry pie is a delicious mix of tart and sweet. With a flaky crust and juicy cranberries, it’s perfect for any gathering or just a cozy night in!
The bright red color makes it a showstopper! I love serving it with a scoop of ice cream for a tasty treat. Trust me, your tastebuds will thank you! 😊
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for this pie, but frozen works just as well. If cranberries aren’t available, you could use cherries or a mix of berries, although the tart flavor will differ.
Sugars: The combination of granulated and brown sugar gives depth. If you want a healthier option, you could substitute coconut sugar or a sugar substitute, but adjust the amounts as needed.
Cornstarch: This thickens the filling beautifully. If you don’t have cornstarch, you can use all-purpose flour or arrowroot powder instead for similar results.
Orange Zest and Juice: The zest brightens the flavor; feel free to substitute with lemon zest and juice if you prefer a different citrus note. It’s a lovely twist!
Spices: Cinnamon and nutmeg add warmth. You could use pre-mixed pumpkin or apple pie spice as a shortcut!
How Do I Make a Perfect Lattice Crust?
Creating a lattice crust can feel tricky, but it’s easier than you think! Here’s how to do it:
- Roll out your second pie crust to about the same thickness as the bottom crust.
- Cut the crust into strips about 3/4 inch wide.
- Lay half the strips horizontally across the pie. Leave space between each strip.
- Fold every other strip back so you can weave another strip vertically under and over the folded strips.
- Repeat the process by folding back the strips that were just woven over, and then add more strips, creating the pattern!
- Trim the edges, then crimp them to seal. It adds a lovely touch to your pie!
How to Make Cranberry Pie
Ingredients You’ll Need:
- 1 package (about 14 oz) fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon grated orange zest
- 1/4 cup fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade, enough for single or double crust)
- 1 egg (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling on crust)
How Much Time Will You Need?
This cranberry pie takes about 15 minutes to prep and about 1 hour of baking time. You’ll need to let it cool completely before serving, so total time is around 1.5 hours. Perfect for a cozy evening or holiday gathering!
Step-by-Step Instructions:
1. Prepare the Oven:
First, preheat your oven to 400°F (200°C) so it’s nice and hot for your pie.
2. Mix the Filling:
In a large mixing bowl, combine the cranberries, both sugars, cornstarch, salt, orange zest, orange juice, cinnamon, and nutmeg. Toss everything together until the cranberries are fully coated and the mixture is well combined.
3. Shape the Bottom Crust:
Roll out one of your pie crusts and lay it in a 9-inch pie plate. Make sure to trim the edges, leaving a bit of overhang so you can crimp it later.
4. Add the Filling:
Pour your cranberry mixture into the crust. Spread it evenly so every slice has plenty of filling. Dot the mixture with small pieces of butter to add richness.
5. Create the Lattice Top:
Roll out the second pie crust and cut it into strips about 3/4 inch wide. Weave the strips over the filling to create a beautiful lattice design. Trim the excess crust and crimp the edges to seal it all in!
6. Egg Wash and Sugar Sprinkles:
Beat the egg in a small bowl, then brush it over the lattice crust to give it a lovely golden color when baked. If you like, you can sprinkle a little extra sugar on top for a sweet touch!
7. Bake the Pie:
Place the pie on a rimmed baking sheet to catch any drips. Bake it for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling happily.
8. Cool and Serve:
Once it’s baked to perfection, remove the pie from the oven and let it cool completely on a wire rack. This helps the filling set up nicely. Enjoy your cranberry pie warm or at room temperature, and it’s fantastic with a scoop of vanilla ice cream!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can absolutely use frozen cranberries! Just make sure to measure them while frozen and do not thaw them before mixing, as this can lead to excess moisture in the filling.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour or arrowroot powder. Just keep in mind that flour might give a slightly different texture to the filling.
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold, or reheat slices in the microwave for a few seconds for a warm treat!
Can I Make the Pie Ahead of Time?
Absolutely! You can prepare the pie a day ahead and store it in the fridge once it cools completely. Just bake it fresh on the day of serving for the best flavor and texture!