Cranberry Pie

5 from 6 votes

If you love cranberries, then you'll love this Cranberry Pie. A buttery, flaky pie crust is filled to the brim with juicy cranberries flavored with orange juice and cinnamon.

Prep Time30

Cook Time1

Chilling Time4

Total Time5 30

Course: Dessert

Cuisine: American

Servings:

Calories: 179kcal

Author: Cheryl Norris

Equipment

Ingredients

All-Butter Pie Dough

Cranberry Filling

10 cups (1000 grams) fresh or frozen cranberries
2-1/2 cups (500 grams) granulated sugar
Zest from one large orange about 2 teaspoons
1/2 teaspoon kosher salt
1-1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3 tablespoons (35 grams) cornstarch
1/2 cup orange juice

Instructions

Pie Dough

Use my recipe for All-Butter Pie Dough and make it up to 2 days in advance and store it in the refrigerator.

Cranberry Filling

If using fresh cranberries, wash the cranberries under a spray of water to remove the tiny leaves and any small twigs.
Place the cranberries in a large saucepan, at least 4 quarts, and add the sugar, kosher salt, cinnamon, and ginger. Zest the orange directly on top of the sugar. Add 1/4 cup of the orange juice.
Place the cornstarch in a small bowl and add the remaining orange juice and stir together until the mixture is smooth. This mixture is your cornstarch slurry.
Bring the cranberry mixture to a boil then reduce the heat to medium and cook until the cranberries are soft, about 10-12 minutes. Add the cornstarch slurry and cook for 1 minute, stirring constantly, until the cranberry pie filling is noticeably thicker.
Pour the cranberry filling into a large bowl and let it cool to room temperature. It will take about 2 hours to cool.

Pie Crust

Remove the pie dough from the refrigerator and place it on a well-floured surface. Roll the dough out to 14-inches round. As you roll out the dough, roll it out from the center to the edge and then rotate the dough a quarter turn and roll it out from the center. Repeat these steps until the dough is 14-inches across.
Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the plate.
Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
Refrigerate the prepared dough for at least 60 minutes.

Assemble the Pie

Preheat the oven to 425°F. Place a half baking sheet lined with foil or parchment paper in the oven while the oven is preheating. The baking sheet is used to catch any of the fruit juices that bubble over and baking the pie on a hot baking sheet also helps ensure that the bottom of the pie browns.
Spoon the cooled cranberry filling into the prepared pie dough. Place the pie on the hot baking sheet and bake at 425°F for 25 minutes.
Without opening the oven door, reduce the temperature to 350°F and bake the pie for another 30-40 minutes until the cranberry filling starts to bubble. You’ll see small bubbles breaking through the top of the cranberry filling.
If the dough is getting too dark after the first 30 minutes cover the edges of the pie dough with a pie shield to prevent the dough from getting too brown.
Remove the pie from the oven, place it on a wire rack and let it cool to room temperate. Of course, there is nothing to stop you from digging into a hot pie, but the pie needs time cool and set up so the filling doesn’t run everywhere when you cut into it.
Serve the pie with ice cream or whipped cream.

Storage

Store the pie at room temperature for up to 2 days and then refrigerate it for up to 1 week.

Notes

Fresh cranberries should be firm, almost hard. If the berries are soft, wrinkled or have brown spots don’t use them.

You can adjust the amount of sugar in the cranberry filling to your taste. If you want a tarter filling reduce the sugar by 1/4 -1 /2 a cup. If you want a sweeter filling add an additional 1/4 of sugar.

Nutrition