Cranberry Pie Recipe

An overhead view of a cranberry pie in a backing dish with a few slices cut out and removed. A bowl of cranberries off to the side.

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Cool Time 4

Total Time 5 20

Servings servings

Calories 346kcal

Author John Kanell

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.

Nutrition