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Homemade cranberry pie recipe with golden crust and bubbling red filling on a white counter.

Festive Cranberry Pie

A festive cranberry pie bursting with sweet-tart flavor, buttery crust, and a glossy finish — perfect for Thanksgiving or Christmas.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Filling
  • 3 cups Fresh cranberries Rinsed and stems removed
  • 1 ¼ cups Granulated sugar Adjust to taste
  • ¼ cup Brown sugar Adds depth of flavor
  • 3 tablespoon All-purpose flour Thickener
  • 1 tablespoon Cornstarch Helps set filling
  • 1 tablespoon Orange zest Freshly grated
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract Optional
  • ¼ teaspoon Salt Enhances flavor
  • ½ teaspoon Cinnamon Optional spice
  • 2 tablespoon Butter Adds richness
Pie Assembly
  • 1 Pie crust (top & bottom) Homemade or store-bought
  • 1 Egg (beaten) For egg wash
  • 1 tablespoon Heavy cream Optional for brushing crust

Equipment

  • 1 9-inch pie pan Glass or ceramic preferred
  • 1 Rolling pin For pie dough
  • 1 Saucepan For cranberry filling
  • 1 Pastry brush For egg wash and glaze
  • 1 set Measuring cups/spoons
  • 1 Wire cooling rack
  • 1 Sharp knife or pastry wheel For lattice top
  • 1 Aluminum foil To protect crust edges

Method
 

  1. Cook cranberries, sugars, zest, cinnamon, and salt over medium heat until berries pop. Stir in cornstarch slurry and cook until thickened. Let cool.
  2. Roll out pie dough, fill with cranberry mixture, top with crust or lattice. Brush with egg wash and sprinkle with sugar if desired.
  3. Bake at 375°F (190°C) for 45–55 minutes until crust is golden and filling is bubbling.
  4. Cool pie on a wire rack for at least 4 hours before slicing.

Notes

For best results, let the pie cool completely to ensure the filling sets properly. Adjust sugar depending on the tartness of the cranberries.