This cranberry pie is a burst of tangy flavor wrapped in a flaky crust. It’s perfect for those who love a little zing in their dessert!
Every bite gives a sweet and tart surprise, making it a fun treat at the dinner table. I find it pairs wonderfully with whipped cream—so creamy and delicious!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star here! If you can’t find them, frozen cranberries will work just fine. Just make sure to thaw and drain excess moisture before using them.
Sugar: Granulated sugar balances the tartness of cranberries. If you’re looking for a healthier option, you can use coconut sugar or honey. Just adjust the amounts as honey is sweeter than sugar.
Corstarch: This thickens the filling to give it a nice texture. If you prefer not to use cornstarch, try arrowroot powder or all-purpose flour instead.
Lemon Juice: Lemon juice enhances the flavor. You can swap it for lime juice or even a splash of vinegar for a unique twist.
Pie Crust: Store-bought crust makes things easier, but I like making my own crust for a fresher taste. You can use whole wheat flour for a healthier take.
How Do I Create a Beautiful Lattice Crust?
Creating a lattice crust can feel tricky, but it’s easier than you think! Here’s how to do it:
- Roll out the second pie crust thinly and use a sharp knife or pizza cutter to slice it into long strips (about 1/2 to 3/4 inch wide).
- Place half of the strips vertically across the pie, spaced evenly, then fold back every other strip.
- Lay another strip horizontally and unfold the folded strips over it.
- Repeat, alternating directions, to create a woven pattern. Don’t worry if it’s not perfect; it’ll still look great!
Brush the lattice with egg wash for a nice golden color and crispy texture.
Delicious Cranberry Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon grated orange zest (optional)
- 1 teaspoon vanilla extract
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts) or homemade pie crust dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar or turbinado sugar (for sprinkling)
How Much Time Will You Need?
This cranberry pie takes about 15 minutes for preparation and around 45 to 50 minutes to bake. Once it’s out of the oven, let it cool for at least 30 minutes before serving so the filling can set. Total time: about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot for baking the pie.
2. Prepare the Filling:
In a medium saucepan, mix together the granulated sugar, cornstarch, and salt. Gradually stir in the water until it’s smooth. Add the fresh or frozen cranberries, lemon juice, and optional orange zest. Cook this mixture over medium heat while stirring constantly. Keep cooking until it starts to boil and thicken (about 5 to 7 minutes). Once thickened, remove from the heat and stir in the vanilla extract. Let it cool slightly while you work on the crust.
3. Make the Pie Crust:
Roll out one pie crust and carefully fit it into a 9-inch pie plate. Be sure to press it gently into the corners. Pour your prepared cranberry filling into this crust, spreading it evenly.
4. Lattice Topping:
Roll out the second pie crust and cut it into strips (about 1/2 to 3/4 inch wide) to create a lattice pattern. Arrange the strips over the filling in a crisscross fashion. You can trim the edges if needed to make them even.
5. Final Touches and Baking:
Brush the lattice crust with the beaten egg to give it a beautiful golden color when baked. Sprinkle the top with coarse sugar for added sweetness and crunch.
Place the pie in the preheated oven and bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbly. You might want to place a baking sheet under the pie to catch any drips.
6. Cool and Serve:
After baking, allow the pie to cool on a wire rack for at least 30 minutes. This helps the filling set nicely. Enjoy your delightful cranberry pie warm or at room temperature! A dollop of whipped cream or a scoop of vanilla ice cream on top makes it extra special!
Can I Use Different Types of Berries for This Pie?
Absolutely! While cranberries are traditional, you can substitute or mix in other berries like blueberries, raspberries, or blackberries. Just keep in mind that you may need to adjust the sugar levels depending on the sweetness of the berries you choose.
How Can I Troubleshoot a Runny Filling?
If your filling turns out runny, it may need more thickening agent like cornstarch. In the future, make sure to cook the filling long enough to activate the cornstarch, or you can add a bit more cornstarch mixed with water right before baking.
What’s the Best Way to Store Leftover Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm slices in the microwave or place the whole pie back in the oven at a low temperature until it’s heated through.
Can I Freeze Cranberry Pie?
Yes, you can freeze the pie! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 2-3 months. To enjoy it later, thaw it in the fridge overnight before reheating.
