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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Servings: 8 slices
Calories: 380kcal
Cost: $10–$12
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
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
Instructions
- Cook cranberries, sugars, zest, cinnamon, and salt over medium heat until berries pop. Stir in cornstarch slurry and cook until thickened. Let cool.
- Roll out pie dough, fill with cranberry mixture, top with crust or lattice. Brush with egg wash and sprinkle with sugar if desired.
- Bake at 375°F (190°C) for 45–55 minutes until crust is golden and filling is bubbling.
- 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.
Nutrition
Serving: 140g | Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 130mg | Fiber: 3g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1.4mg