This Cranberry Pie features an orange-infused cranberry pie filling steeped with warm, aromatic spices, all nestled under a gorgeous lattice pie crust. The sweet-tart flavor is the perfect counterpoint to a rich, hearty holiday meal, and the deep red filling adds a pop of color to your dessert table. It's also one of the easiest pies to make and is ready in less than an hour!
Once the temperatures start to drop, we're in the thick of pie season! Cranberry pie may be new to you, but it's really a timeless option that works perfectly with any fall and winter meals. Cranberries begin to ripen in October and are a match made in dessert heaven with fresh oranges and warm spices. This stunning cranberry pie is right at home next to Pecan Pie and Pumpkin Pie on your holiday table and tastes great with a swirl of whipped cream or a scoop of Vanilla Ice Cream. It's the perfect holiday dessert!
Why You'll Love This Cranberry Pie
- Perfect for the holidays. Tart cranberries are available throughout the holiday season, and their tart flavor is the perfect palate cleanser after a hearty meal. Enjoy this traditional pie for Thanksgiving, Christmas, New Year's, and beyond!
- Aromatic flavor. With the fresh orange juice and zest and the combination of ginger, cinnamon, and cardamom, the cranberry filling is much more nuanced than the average cranberry sauce served at your Thanksgiving meal. It smells wonderful and has a crispy, flaky crust with a crunchy sugar topping. Serve it warm to bring out all those wonderful aromas!
- Easy to make. I know that making pie intimidates some bakers, but this one is a cinch! The cranberry filling cooks in about 5 minutes on the stove, and you can either make your own pie crust or grab some from a store. The hardest part is making the lattice top, but don't let that intimidate you. I'll walk you through it step-by-step below!
Ingredient Notes
To make this delicious Cranberry Pie, you will need the following ingredients (full measurements in recipe card below):
- pie crust - homemade or store-bought. This homemade pie crust recipe always turns out extra flaky and is a great option for this recipe.
- fresh cranberries - fresh berries are best, although frozen cranberries will plump up nicely when heated as well.
- white sugar - for just enough sweetness.
- orange juice + zest - for a pop of freshness and the perfect balance. Lemon zest works well, too.
- cornstarch - to thicken the pie filling.
- all purpose flour
- spices - the mixture of ginger, cinnamon, and cardamom will add layers of warmth and a unique flavor profile.
- salt
- vanilla extract - or use almond extract for a nutty flavor.
- egg + water - for egg wash.
- white or coarse sugar - for sprinkling on top.
Baking Tools and Equipment
You will also need the following kitchen tools:
- measuring cups and spoons (or kitchen scale)
- food processor
- mixing bowls
- mixing spoon
- large skillet
- rolling pin
- 9-inch pie plate
- sharp knife or pastry cutter
- pastry brush
- aluminum foil or pie shields (optional)
- baking sheet
How to Make the Best Cranberry Pie
First, make the cranberry pie filling.
- Chop cranberries. Add the cranberries to a food processor, then pulse until coarsely chopped.
- Combine ingredients. Transfer to a mixing bowl, then add in sugar, orange juice, orange zest, cornstarch, flour, ginger, cinnamon, cardamom, and salt, until well-combined. Allow to sit for 1 hour, to allow the cranberry juices to release.
- Cook. After an hour, give the mixture a stir to combine again, then transfer into a large skillet. Place the skillet over medium heat, then bring to a light bubble. Once bubbling, cook, while stirring frequently, for 5 minutes – once ready it should resemble a loose jam. Stir in the vanilla.
- Cool. Transfer to a bowl, cover, and allow to cool to room temperature or colder.
Then, fill the pie.
- Roll dough. If using homemade pie doughs, roll both out to be about 12 inches in diameter.
- Add bottom crust. Carefully transfer one into a 9-inch pie dish, press it into the bottom and sides of the pie pan, with some of the dough overhanging the edge of the pan.
- Cut lattice strips. Cut the other rolled out pie dough into ten to twelve 1.5-inch thick strips. You can also make thinner strips and braid them for a different pattern.
- Add filling. Pour the cooled cranberry pie filling into the pie crust.
How to Make a Lattice Pie
- Add first layer of 2 strips. Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip.
- Add second layer of 2 strips. Place two more strips on either side of the vertical strip, both going over the horizontal strip.
- Add another strip. Lift up the strip that is on the bottom of the cross, (the “under” strip). Place another strip under the strip you just lifted up but over the other two strips.
- Repeat. Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip, until you have a full woven lattice pattern.
- Prepare the edges. Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom pie dough with any excess lattice strips, to seal them together. Use your fingers to crimp/flute the edges of the pie crust.
Finally, let's bake the cranberry pie.
- Add egg wash. Brush with egg wash and sprinkle with sugar.
- Bake. Place the pie plate onto a baking sheet and place into a 425°F preheated oven to bake for 10 minutes, then turn the oven down to 375F and bake for an additional 35-45 minutes, or until the crust looks golden. If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning.
- Rest. Remove from oven, allow to cool for 1 hour to firm up, then enjoy warm with ice cream.
Recipe Variations
- Add dried fruit or nuts. For an extra texture and pop of sweetness, add dried cranberries, cherries, or chopped dried apricots to the filling. You can also sprinkle toasted and chopped walnuts or pecans into the filling for a little crunch.
- Add a little alcohol. A splash of Grand Marnier, Cointreau, bourbon, or dark rum a little extra flair for the holidays. Add the alcohol at the end of the cooking time to preserve the flavor.
- Skip the lattice. If making a lattice pie top feels intimidating, feel free to skip that and cover the top of the pie with the second sheet of crust. Be sure to seal the edges and add a few vent holes before baking.
- Play with decorations. If you have any scraps of pie crust, use a cookie cutter to trim out seasonal shapes, like leaves or snowflakes. Place them on top of the crust before baking for an extra touch.
How to Serve
This Cranberry Pie is delicious served on its own with some whipped cream or Vanilla Ice Cream. If serving it as part of a large holiday dessert spread, include these favorites:
- Pecan Pie Cheesecake
- Pumpkin Cupcakes
- Spritz Cookies
- Gingerbread Cake
- Pumpkin Pie Bars
- Sourdough Cinnamon Roll Twist Bread
For more recipes, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Watch your temperatures. The secret to a good fruit pie is to use a very cold pie crust and room temperature (or refrigerated) pie filling. If you try to add the filling to the homemade crust while still warm, the butter will melt before you start baking and cause a soggy bottom.
- Bake on the bottom rack. Although it's standard to bake pies in the center of the oven, I find baking on the bottom rack helps the bottom crust crisp up nicely without browning the top too much.
- Don't skip the egg wash. That last-second glaze helps the crust turn nice and golden brown in the oven. It adds a professional look and also helps the coarse sugar stick, too.
Storing and Freezing Instructions
How to Store
Allow the hot pie to cool to room temperature, then wrap in foil or plastic wrap and store in the fridge for 3-4 days.
How to Reheat
Warm up an individual slice by microwaving for 30 seconds to a minute, then serve with a scoop of vanilla ice cream. For larger servings, transfer the whole pie plate to the oven and bake at 350 F until the filling is hot in the center.
How to Freeze
Leftover pie can be frozen solid and then wrapped in several layers of plastic. Freeze for up to 2-3 months and let it thaw overnight in the fridge before serving.
FAQ
Although pie tastes best at room temperature, it should be stored in the refrigerator to stay fresh. Wrap it well with plastic wrap or foil to keep it airtight.
The main difference is cornstarch! Cranberry sauce is made with just the cranberries, sugar, and any aromatic spices or orange juice and is generally cooked until it thickens like a jam. Cranberry pie filling may contain similar ingredients, but it also contains cornstarch and flour to thicken the cranberry mixture into a thick, glossy pie filling that will hold its shape in the crust. It also tends to be a little sweeter to stand out as a dessert instead of a multipurpose condiment.
The top crust helps seal in moisture, add a crunchy texture, and make the pie easy to serve. If you're not a fan of double-crust pies, you can either skip the top crust entirely or replace the top crust with a buttery streusel topping, like my apple crumble.
More Cranberry Recipes
- Cranberry Scones with Orange Glaze
- Cranberry Sauce Oat Bars
- Baked Cranberry Sauce
- Cranberry Sauce Swirl Pound Cake
- Cranberry Brie Bites
- Cranberry Sauce Swirl Cheesecake
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Recipe
Cranberry Pie
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cranberry Pie features an orange-infused cranberry pie filling steeped with warm, aromatic spices, all nestled under a gorgeous lattice pie crust. The sweet-tart flavor is the perfect counterpoint to a rich, hearty holiday meal, and the deep red filling adds a pop of color to your dessert table. It's also one of the easiest pies to make and is ready in less than an hour!
Ingredients
- 2 unbaked 9-inch pie crust, homemade or store-bought
- 24 ounces (680 grams) fresh cranberries (thawed frozen cranberries can also be used)
- 2 ½ cups (500 grams) white sugar
- ⅓ cup (80 grams) orange juice, freshly squeezed
- zest of 1 large orange
- ¼ cup (30 grams) cornstarch
- ¼ cup (30 grams) all purpose flour
- ¾ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 large egg + 1 teaspoon water, (for egg wash)
- 1-2 tablespoons white or coarse sugar (for sprinkling on top)
Instructions
Make the cranberry pie filling:
- Add the cranberries to a food processor, then pulse until coarsely chopped.
- Transfer to a mixing bowl, then add in sugar, orange juice, orange zest, cornstarch, flour, ginger, cinnamon, cardamom, and salt, until well-combined. Allow to sit for 1 hour, to allow the cranberry juices to release.
- After an hour, give the mixture a stir to combine again, then transfer into a large skillet. Place the skillet over medium heat, then bring to a light bubble. Once bubbling, cook, while stirring frequently, for 5 minutes – once ready it should resemble a loose jam.
- Stir in the vanilla. Then transfer to a bowl, cover, and allow to cool to room temperature or colder.
Fill the pie:
- Preheat oven to 425°F.
- If using homemade pie doughs, roll both out to be about 12 inches in diameter.
- Carefully transfer one into a 9-inch pie dish, press it into the bottom and sides of the pie pan, with some of the dough overhanging the edge of the pan.
- Cut the other rolled out pie dough into ten to twelve 1.5-inch thick strips. You can also make thinner strips and braid them for a different pattern.
- Pour the cooled cranberry pie filling into the pie crust.
Add the lattice top:
- Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip.
- Place two more strips on either side of the vertical strip, both going over the horizontal strip.
- Lift up the strip that is on the bottom of the cross, (the “under” strip). Place another strip under the strip you just lifted up but over the other two strips.
- Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip, until you have a full weaved lattice pattern.
- Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom pie dough with any excess lattice strips, to seal them together. Use your fingers to crimp/flute the edges of the pie crust.
- Brush with egg wash and sprinkle with sugar.
Bake the pie:
- Place the pie plate onto a baking sheet and place into the oven to bake for 10 minutes, then turn the oven down to 375F and bake for an additional 35-45 minutes, or until the crust looks golden. If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning.
- Remove from oven, allow to cool for 1 hour to set up, then enjoy warm with ice cream!
Notes
How to store: Allow the hot pie to cool to room temperature, then wrap in foil or plastic wrap and store in the fridge for 3-4 days.
How to reheat: Warm up an individual slice by microwaving for 30 seconds to a minute, then serve with a scoop of vanilla ice cream. For larger servings, transfer the whole pie plate to the oven and bake at 350 F until the filling is hot in the center.
How to freeze: Leftover pie can be frozen solid and then wrapped in several layers of plastic. Freeze for up to 2-3 months and let it thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Pie
- Method: Bake
- Cuisine: American
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