A festive slice of freshly baked cranberry pie is the perfect ending to a Thanksgiving feast or Christmas dinner. Featuring a golden-brown flaky crust and saucy cranberry filling, this pie is easy to make. Bright, tangy cranberries are combined with sugar, orange zest, warm spices like cinnamon and ginger, and rich vanilla extract, then loaded into a homemade crust and baked until golden.
As the pie bakes, the cranberry mixture reduces and thickens, creating a sweet, tart flavor and jammy filling that contrasts beautifully with the buttery, flaky crust. An intricate lattice top crust allows the vibrant red filling to peep through for a beautiful dessert that will brighten your holiday table. For more holiday pie recipes, try my pecan pie, pumpkin pie, or apple cranberry pie.
Ingredients
Pie Crust — this recipe requires a double pie crust, or a top and bottom crust. I recommend using a homemade pie crust for the best taste and texture, but a store-bought pie crust can be used for convenience.
Cranberries — you can find fresh cranberries at your local grocery store in the berry section when they are in season.
Granulated Sugar — sweetens the cranberry mixture to balance the tart flavor and helps create a thick jam-like filling. If desired, swap all or part of the sugar with light brown sugar for a caramel-like flavor.
Cornstarch — helps thicken the juicy cranberry pie filling. Alternatively, you can substitute tapioca starch for a similar effect.
Orange Zest — brightens the pie’s flavor with a hint of sweet citrus that balances the tart cranberries. Swap with lemon zest for a brighter citrus note.
Egg — this is used to create an egg wash that is brushed on top of the pie, creating a golden-brown, crispy finish during baking. You can skip this step if you want, but I like how it enhances the presentation and creates a sticky surface if you want to sprinkle sparkling sugar on the top crust before baking.
How To Make Cranberry Pie
1. Preheat the oven to 425°F. Let the pie dough soften on the counter so it is easier to roll out. Meanwhile, combine 5 cups of cranberries, sugar, cornstarch, orange zest, cinnamon, ginger, salt, and vanilla extract in the bowl of a food processor. Process the food processor for about 10 seconds to roughly chop the cranberries.
2. 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. Place it in the fridge.
4. Roll the other disk into a 12-inch circle. Cut the dough into ¾-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).
7. Fold the bottom crust over the lattice strips and gently press down to create a flat edge. If desired, crimp the edges with your fingers. In a small bowl, beat the egg with 1 tablespoon of water.
8. Use a pastry brush to apply the egg wash to the top crust, avoiding the filling. Then, place the pie on a rimmed baking sheet. Cover the edges of the pie with a pie shield or aluminum foil. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 40-50 minutes or until the top is golden brown and the filling bubbles at the edges and in the center. Let the pie cool completely for about 4 hours before slicing.
Why I Like Using Homemade Pie Crust
Pie crust made from scratch has a richer flavor and flakier texture than store-bought. This greatly enhances the quality of this pie!
For easier prep, you can make it ahead of time. Wrap it well in plastic wrap and refrigerate it for up to 3 days in the refrigerator, or freeze it (stored in a freezer bag) for up to 3 months.
Pie Dough Variations:
- Make a spiced crust: Add ½ to 1 teaspoon of ground cinnamon, cardamom, or nutmeg into the pie dough crust for an extra layer of warming flavor.
- Extra orange zest: For an enhanced citrus note, add 1-2 teaspoons of orange zest to the pie dough when you cut in the butter.
- Fruity note: Replace the water in the pie dough recipe with equal parts cold, fresh orange juice or apple cider to add fruity fall flavor.
What Is the Best Pie Dish to Use?
A 1½-inch deep-dish pie plate is ideal for this recipe. Use a metal dish to achieve the most golden brown crust without a soggy bottom. If you use a glass or ceramic pie dish, bake the pie in the lower third of the oven to brown the bottom crust the best.
What to Serve with Cranberry Pie
Enjoy a slice of cranberry pie at room temperature or slightly warmed with a scoop of vanilla ice cream or pistachio ice cream or a dollop of whipped cream. Impress holiday guests by garnishing pie slices with sugared cranberries for an extra festive touch.
How to Store
- Storage: Keep the cooled pie at room temperature, loosely covered with aluminum foil or plastic wrap, for 1-2 days.
- Refrigeration: Wrap the cooled pie tightly with plastic wrap or foil and refrigerate for 4-5 days.
- Freezing: Tightly wrap the pie in plastic wrap and aluminum foil and freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
Pro Tips For Making This Recipe
- 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.
Frequently Asked Questions
Yes, you can use store-bought sheets of pie dough. You will need a double crust, or two sheets of dough, for the top and bottom of the pie. If you only have frozen pie shells, you can divide the mixture among two (they are typically very shallow) and add a streusel topping over the filling.
Yes! Using frozen also makes it easy to bake this pie any time of the year. You do not need to thaw them completely before using them in the recipe. I do recommend letting them sit out at room temperature for about 15 minutes to soften slightly so they are easier to chop.
For the freshest flavor and texture, prepare the cranberry pie up to 24 hours in advance.
If you love this recipe try these out!
If you’ve tried this Cranberry Pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cranberry Pie Recipe
Equipment
- 9-inch deep dish pie plate
- Rolling Pin
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
- 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.
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