Cranberry Pie Recipe: A Sweet and Tart Delight

ByEmma

Cranberry pie is the perfect dessert to grace your holiday table or add a splash of vibrant flavor to any gathering. This recipe combines the tartness of fresh cranberries with a buttery, flaky crust for a mouthwatering treat that’s as stunning as it is delicious.

Ingredients You’ll Need

For the Pie Filling:

  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar (adjust to taste if you prefer a less sweet pie)
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice-cold water

Step-by-Step Instructions

1. Prepare the Pie Crust

  1. In a mixing bowl, combine flour and salt.
  2. Add the chilled, cubed butter and mix with a pastry cutter (or your fingertips) until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking it.
  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pro Tip: Use chilled butter and cold water to ensure a flaky crust. Keep your tools cool as well!

2. Make the Cranberry Filling

  1. In a medium saucepan, combine cranberries, sugar, orange juice, and zest.
  2. Cook over medium heat until the cranberries burst and the mixture thickens (about 8-10 minutes).
  3. Stir in cornstarch and cook for another 2 minutes, allowing it to thicken further.
  4. Remove from heat and stir in vanilla extract. Let the filling cool completely.

Pro Tip: Taste your filling before cooling. If it’s too tart, add a touch more sugar.

3. Assemble the Pie

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit your pie dish. Place it into the dish, trimming any excess.
  3. Pour the cooled cranberry filling into the crust.
  4. For a decorative touch, use leftover dough to create a lattice pattern or cut out shapes to adorn the top of the pie.

Pro Tip: Brush the top crust or lattice with a mixture of beaten egg and milk for a golden, glossy finish. Sprinkle a little sugar on top for added sparkle.

4. Bake

  1. Bake the pie in the preheated oven for 40-45 minutes or until the crust is golden and the filling bubbles slightly.
  2. Let the pie cool on a wire rack before serving.

Pro Tip: Place the pie dish on a baking sheet to catch any drips and prevent oven messes.

Serving Suggestions

  • Serve your cranberry pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast to the tart cranberries.
  • Garnish with a sprinkle of powdered sugar or extra orange zest for a polished presentation.

Storage Tips

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze the pie for up to a month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Final Thoughts

This cranberry pie is a show-stopping dessert that’s sure to impress your guests. Its bold, tangy flavor pairs beautifully with the rich, buttery crust, creating a perfect harmony of tastes and textures. Whether for Thanksgiving, Christmas, or a cozy weekend treat, this pie is guaranteed to be a hit.

Don’t forget to snap a picture and share your creation—it’s too pretty to keep to yourself!

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