This cranberry pie is a fun mix of tart and sweet, making it a tasty treat for any occasion. The bright red cranberries come together with a buttery crust that’s hard to resist!
I love how this pie adds a pop of color to my table. Just a slice is enough to brighten up my day! Plus, it’s perfect with a scoop of vanilla ice cream on top. Yum! 🍰
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are essential for their tartness. If they’re out of season, you can use frozen cranberries without any issues. Just make sure to rinse them off and adjust the sugar in the recipe as needed.
Sugars: Granulated and brown sugar together balance the tartness of the cranberries. You can swap brown sugar for coconut sugar if you prefer, but it will give a slightly different flavor.
Cornstarch: This helps thicken the filling. If you need a gluten-free option, arrowroot powder or tapioca starch can work as great substitutes.
Spices: Cinnamon and nutmeg add warmth. Feel free to adjust the spices to your taste. If you love ginger, a pinch of ground ginger could give a lovely twist.
Lemon Juice & Zest: These brighten the pie and enhance the flavors. For a different zing, you could use lime juice and zest instead.
Pie Crust: A homemade crust is fantastic, but store-bought crusts are perfectly fine. You can also use a gluten-free dough if needed.
What’s the Best Way to Make a Lattice Pie Top?
Creating a lattice top can seem tricky, but it’s fun! Here’s how to do it with ease:
- Roll out your dough and cut it into strips, about 1/2 inch wide.
- Start by laying out half of the strips vertically across the pie filling.
- Then, carefully weave the remaining strips over and under the vertical ones.
- Don’t worry about it being perfect; the rustic look adds charm!
Finally, trim any overhanging edges and pinch the crusts together to seal your pie. This adds a lovely homemade touch!
Delicious Cranberry Pie Recipe
Ingredients You’ll Need:
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 egg, lightly beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- 1 double crust pie dough (enough for top and bottom crust)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 45-55 minutes to bake. After baking, allow the pie to cool for at least 2 hours before serving. In total, you’ll spend just under 3 hours from start to finish, making sure your cranberry pie sets beautifully!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures your pie bakes evenly and gets that lovely golden crust.
2. Prepare the Filling:
In a large mixing bowl, combine the fresh cranberries with the granulated sugar, brown sugar, cornstarch, salt, cinnamon, nutmeg, lemon zest, and lemon juice. Mix well to coat the cranberries evenly. Let this sit for about 10 minutes. This will help soften the berries and blend the flavors beautifully!
3. Roll Out the Dough:
Dust your counter with flour and roll out one portion of the pie dough until it’s large enough to fit a 9-inch pie plate. Carefully transfer this rolled out dough to your pie pan, then trim the edges to about 1/2 inch beyond the rim of the plate.
4. Add the Cranberry Filling:
Pour the cranberry filling into the prepared bottom crust, spreading it out evenly. Dot the mixture with small pieces of butter to add richness.
5. Top Off Your Pie:
Roll out the second portion of the dough to create a top layer. You can either cut it into strips for a lattice top or roll it out whole. If using a whole top crust, don’t forget to cut some slits in it for steam to escape!
6. Seal and Finish:
Pinch the edges of the top and bottom crusts together to seal. Trim any excess dough, then brush the crust with the beaten egg for a shiny finish. If you like, sprinkle some coarse sugar on top for that extra sparkle!
7. Bake the Pie:
Place your pie on a baking sheet (this catches any drips) and bake in the preheated oven for 45-55 minutes. Keep an eye on it! The crust should be golden brown, and the filling should be bubbly. Your kitchen will smell heavenly!
8. Let It Cool:
Once baked, remove the cranberry pie from the oven and let it cool for at least 2 hours. This allows the filling to set perfectly, making it easier to slice when you’re ready to serve.
Enjoy your fresh, tangy cranberry pie with a scoop of whipped cream or vanilla ice cream for a delicious treat!
Can I Use Frozen Cranberries Instead?
Yes, you can use frozen cranberries! Just make sure to rinse them under cold water and let them thaw before mixing with the other ingredients. You may want to adjust the sugar slightly since frozen cranberries can be a bit sweeter.
How Can I Store Leftover Pie?
Leftover cranberry pie can be stored in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or aluminum foil. To reheat, simply place a slice in the microwave for a few seconds or warm it in the oven at a low temperature.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie up to a day in advance. Just bake it, let it cool completely, then cover and refrigerate. For the best texture, let it come to room temperature or warm it slightly before serving.
What’s the Best Way to Serve Cranberry Pie?
Cranberry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with a bit of fresh whipped cream or even a sprinkle of powdered sugar for a lovely finish.